Best Bonnies Quick Barbecue Sauce Recipes

OUR VERY FAVORITE HOMEMADE BARBECUE SAUCE

Steps:

• Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
• Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

BONNIE'S BLACK VELVET BARBECUE SAUCE

Steps:

• 1. Combine all of the ingredients in a medium saucepan over medium high heat. Whisk until smooth and bring to a boil, lower heat and simmer. Make sure there are slow rolling bubbles. Cook the sauce about 45 minutes to thicken. Cool and refrigerate until you are ready to use it. Makes about 3 cups of barbecue sauce.
• 2. NOTE: If your sauce is not as thick as you would like it to be, add some arrowroot if necessary. Mix it with 3 or 4 tablespoons of the sauce, whisk until smooth and stir it into your sauce to thicken while you are cooking it.

QUICK BBQ SAUCE

Steps:

• Whisk together all ingredients.

BONNIE'S BEST BARBECUED COUNTRY RIBS

Steps:

• 1. PREPARE THE RIBS Rub the ribs with salt and pepper. Fry in oil until nice and brown.
• 2. PRESSURE COOKER I am using an electric Cuisinart Pressure Cooker for this recipe. Add the ribs to the pressure cooker and all of the seasoning ingredients, including the 2 cups of barbecue sauce. Cover and lock the lid in place.
• 3. Set timer for 45 minutes at high pressure. When beep sounds, let the pressure release naturally. Turn off. Remove lid, tilting it away from you. Allow pork to cool in the liquid. When the pork is cool enough to handle, remove and discard the bones and any fat. Strain the cooking liquid and reserve 1/2 cup.
• 4. Add the reserved liquid back to the pot. Return the pork back to the cooking pot. Pour reserved 1 cup of barbecue sauce to the top of the meat. Cover and lock lid in place. Select low pressure for 3 minutes. When beep sounds, use Quick Pressure Release to release pressure, and remove the lid, tilting it away from you. Serve hot. Enjoy!
• 5. THIS IS MY BULLSEYE BARBECUE SAUCE RECIPE, or you can use store bought, but this is better. Mix the following 12 ingredients together and then refrigerate to let flavors blend. Makes about 2 cups barbecue sauce. INGREDIENTS 1 1/2 cups ketchup 1/4 cup brown sugar 1 teaspoon red wine vinegar 2 tablespoons worcestershire sauce 1 teaspoon liquid smoke 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper 1/2 teaspoon garlic powder 1 teaspoon celery seed 1/4 teaspoon hot sauce 1/4 teaspoon onion powder 1/8 teaspoon paprika

VERY QUICK BBQ SAUCE

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

BONNIE'S BBQ CHICKEN IN A SKILLET

Steps:

• 1. I use a small electric skillet for 8 thighs, and the larger one holds 14 thighs. (Double the sauce and use one whole onion for 14 thighs)
• 2. Chop one half of an onion. Set aside
• 3. Wash the chicken, remove the skin and bones. Pat dry, and sprinkle with salt and pepper on both sides. Melt butter in the electric skillet on 350. Make sure it isn't too hot as temperatures can vary on some skillets. Add the chicken pieces to the melted butter, and fry on both sides until golden brown.
• 4. When the chicken is done, push a few pieces to the side in the pan, and add the chopped onions. Stir them a few times and cook them until they are half done.
• 5. Combine the ingredients for the sauce and mix well. Pour the sauce over the chicken. Add the lid, turn the heat to as low as possible and simmer for 30 minutes. Stir several times. Keep the lid on. Turn off the heat while you get the rest of the dinner together, turning the heat back on for about 4 minutes before serving. Drizzle the juices over the rice.
• 6. Here is a closeup of how it looks!
• 7. Enjoy!

A VERY POPULAR BBQ SAUCE

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

QUICK BARBEQUE SAUCE

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
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BONNIE'S BULL'S EYE BARBECUE SAUCE

Steps:

• 1. We started this recipe years ago with our regular go-to family barbecue sauce recipe. Since then, we have added a little more to it to become our version of a recipe clone for Bulls Eye Barbecue Sauce. We think it tastes just like it. Use on Chicken, Pork or Beef. Excellent on a rack of ribs.
• 2. Combine all ingredients together in a pint jar. Mix well. Store barbecue sauce in the refrigerator. If you are using it as a dipping sauce, let it sit awhile to blend flavors. There are no preservatives, so plan to use the sauce within three days. enjoy!
• 3. No need to cook!