Best Homemade Barbecue Sauce Recipes

EMERIL'S HOMEMADE BARBECUE SAUCE

Steps:

• In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Steps:

• Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
• Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
• Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
• Set aside to cool before serving.
• Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
• Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
• In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
• Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

BAKED CHICKEN NUGGETS WITH EASY HOMEMADE BARBECUE SAUCE

Steps:

• For the nuggets: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Beat the egg in a shallow bowl. Place the panko, garlic powder, Italian herbs and salt in a separate shallow bowl and stir to combine.
• One at a time, dip the chicken chunks in the egg and then in the breadcrumbs. (Keep one hand dry to help adhere the breadcrumbs to the chicken.) Make sure the chicken chunks are completely coated. Place on the prepared baking sheet.
• Spray each nugget with nonstick spray. Bake until browned and cooked through, 18 to 20 minutes.
• For the barbecue sauce: In a small saucepan, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, garlic and paprika. Bring to a boil, stirring frequently. Reduce the heat to low and simmer until thickened, 2 to 3 minutes. Serve with the nuggets.

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.

BEST BARBECUED MEAT AND HOMEMADE BARBECUE SAUCE

Steps:

• Preheat your oven to 350 degrees F and light your barbecue about 40 minutes later.
• To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
• Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.
• Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
• Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.

PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE

Steps:

• Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
• Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
• Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
• Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
• Whisk all ingredients together.

HOMEMADE SPICY SAMBAL BARBECUE SAUCE

Steps:

• Heat oil in a saucepan over medium-high heat.
• Add in onion, celery, green pepper and garlic; saute until tender (about 5-6 minutes).
• Reduce the heat and stir in the brown sugar, stirring constantly until the sugar has dissolved.
• Add in all the remaining ingredients (start with 1 tablespoon sambal adding in more to taste) mix to combine and simmer over low heat for a minumum of 2 hours.
• Season with more salt to taste.
• Cover and refrigerate 24 hours before using.

HOMEMADE SWEET AND SPICY BARBECUE SAUCE

Steps:

• Melt butter in a large stewpot over med-high heat.
• When the bubbling subsides add the onions all at once.
• Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden.
• Add the garlic and cook for another minute until fragrant.
• Add the syrup, molasses, vinegar and catsup. (At this point I use a hand blender to puree the onions, but this is optional).
• Bring to a boil, then reduce the heat to med-low.
• Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes. The longer you simmer it, the better it will be.

EMERIL'S BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE AND SMASHED POTATO SALAD

Steps:

• Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours. Preheat the grill. Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. Remove the ribs from the oven and uncover. Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes. Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain. In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar. Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper. Serve warm or chilled. Yield: 4 servings

HOMEMADE BARBECUE SAUCE

Steps:

• In a medium nonporous bowl, combine the butter or margarine, onion, green bell pepper, water, ketchup, mustard powder, salt, celery seed, brown sugar and lemon juice. Mix well and use on your choice of meat.

SWEET AND SPICY HOMEMADE BARBECUE SAUCE

Steps:

• STEP ONE: melt butter in sauce pan over low heat, saute chopped garlic and onion til onion is clear. Place in food processor. To this :
• STEP TWO: grind til smooth. Put back in the sauce pan. To the sauce pan add : add red pepper flakes, liquid smoke, celery salt, the grinds and saute a bit
• rest of remaining ingredients (catsup, honey, and peanut butter) STEP THREE: Cook over medium heat til it just starts to bubble. Let cool and use over chicken pork etc.

HOMEMADE BARBECUE SAUCE

Steps:

• In 1-quart saucepan, mix all ingredients. Cook over medium heat, stirring constantly with whisk, until mixture comes to a boil. Reduce heat to medium-low; continue cooking and stirring until thickened, 10 to 15 minutes. Remove from heat. Taste and adjust seasoning if needed. Transfer to an airtight container. Store in the refrigerator for up to 1 month.

EMERIL'S HOMEMADE BARBECUE SAUCE

Steps:

• In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

HOMEMADE BOURBON BARBECUE SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 8 to 10 minutes. Stir in the garlic and cook for one minute longer.
• Add the remaining ingredients to the skillet and bring the sauce to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally.
• Strain the sauce into a medium bowl. Cover and chill until ready to use.
• Enjoy!

ELAINE'S HOMEMADE BARBECUE SAUCE

Steps:

• Whisk all ingredients together in a medium saucepan until sugar is dissolved. Bring to a boil and reduce heat to medium and cook until reduced by about 1/3 volume.
• Remove from heat and allow to cool slightly. Serve over your favorite meat dish or as a dip with chicken tenders or nuggets.
• Special Note: You can adjust the spices up or down according to your personal tastes. Enjoy!

HOMEMADE BARBECUE SAUCE RECIPE - (4.6/5)

Steps:

• In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container. Yield: about 3 cups sauce

HOMEMADE BARBECUE SAUCE

Steps:

• Mix all ingredients and pour over meatballs and little smokies. Can also be used on pork roast, ribs, and chicken
• You can sub Garlic powder but I will say Tastefully Simple Garlic Garlic is really good.