Best Maple Bbq Sauce Recipes

MAPLE WHISKEY BBQ SAUCE

Steps:

• Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
• Store in the refrigerator for up to 1 week, or freeze for future use.

CROCK POT COUNTRY STYLE RIBS WITH MAPLE BBQ SAUCE

Steps:

• 1. Ribs: Sprinkle both sides with the garlic powder and Everglades seasoning. Place a paper towel over top and allow to rest while you make the sauce.
• 2. Sauce: Place all ingredients, except chopped bacon and the liquid smoke, in a saucepan. Mix well and heat stirring occasionally. Do not allow to burn. Once it begins to come to a soft boil, remove from heat, stir in bacon bits. Place the sauce in a bowl or glass measuring cup and cover with Saran Wrap. Set aside. (Do not refrigerate)
• 3. Spray your Crock Pot with cooking spray. Place ribs in and sprinkle with the mesquite liquid smoke. I used a cap full. Cook on low for 4 1/2 hours.
• 4. Check meat after the 4 1/2 hours. Should be a little pink. Drain the liquid and cover the ribs with the BBQ sauce and cook for another 1 1/2 to 2 hours.
• 5. My Crock Pot cooks a little hotter than normal so you may have to adjust your times or cook until a meat thermometer reads 145°. I must add that your house is going to smell so yummy while this is cooking. Enjoy.

SLOW-ROASTED PORK RIBS WITH MAPLE BBQ SAUCE RECIPE BY TASTY

Steps:

• Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 ½ hours.
• While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
• When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
• Enjoy!

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE

Steps:

• In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
• Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
• Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.

STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE

Steps:

• Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
• Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
• Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
• Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
• Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
• Preheat the oven to 250 degrees F.
• Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
• Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
• Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
• Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.

MAPLE BACON BBQ SAUCE (FOR WINGS) RECIPE - (4.5/5)

Steps:

• 1. While the ribs are braising, prepare the sauce. In a medium sauce pan, take the diced bacon (cut up before cooking) and cook it until it is half done. Drain off all of the fat, leaving 3 tbsp. in the saucepan. Add the onion to the cooking bacon. Fry until the onions are tender and beginning to brown. 2. Add the ketchup, applesauce, maple syrup, vinegar, soy sauce, mustard powder, brown sugar, salt and pepper. Bring the contents to a boil, reduce the heat to low and simmer for about 15 minutes, and stirring every so often.

NORTH ATLANTIC-STYLE MAPLE BBQ SAUCE

Steps:

• Add liquid ingredients, except the water, to sauce pan. Simmer these ingredients for 15 minutes or until all ingredients have blended. Sift in fenugreek and paprika. Stir while spices are blending into sauce.
• Bring sauce to slow rolling boil. Then add cornstarch and water to sauce. Continue to simmer until sauce has thickened.
• Sauce is great on pork, beef, lamb, chicken or anything you desire. This sauce is also a great marinade when used with citrus juice base!!!

HONEY MAPLE BBQ SAUCE

Steps:

• 1. Finely dice onion and garlic. Saute in olive oil until tender. Add all other ingredients except Smokehouse Maple seasoning.
• 2. Simmer on very low for about 2 hrs. Add Smokehouse Maple seasoning (3Tbsp) about 30 min before end of cooking time.
• 3. This is another AWESOME sauce that is a must try!!! https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/blackbears-grillin-sauce.html?p=1

CRANBERRY MAPLE BBQ SAUCE

Steps:

• Heat oil in a medium nonstick saucepan over medium heat. Add onion and cook until softened.
• Stir in remaining ingredients. Bring mixture to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
• Transfer mixture to a blender container. Cover and blend at high speed until smooth.
• Store covered in the refrigerator up to 1 week.
• Use to baste ribs, pork chops or chicken during the last few minutes of grilling.

BLUEBERRY MAPLE BBQ SAUCE

Steps:

• n a skillet heat olive oil over medium heat. Add onion; cook and stir 5 minutes. Add jalapeno pepper and garlic; cook and stir 1 minute. Remove from heat. Stir in bourbon. Return to heat; bring to boiling. Meanwhile, in a bowl use a potato masher to slightly mast blueberries. Stir blueberries, ketchup, maple syrup, cider vinegar, nutmeg and allspice into skillet. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until thickened. Transfer to a blender. Cover; blend until smooth.

MAPLE-APPLE BBQ SAUCE

Steps:

• In a small saucepan, combine all ingredients except maple flavor. Bring to a boil while stirring with a whisk. Continue to cook for 10 minutes.
• Remove from heat and stir in the maple flavor.
• Use immediately or store in refrigerator for up to 2 weeks.

MAPLE BLUEBERRY BBQ SAUCE

Steps:

• 1. In skillet,heat oil over medium heat. Add red onion; cook and stir for 5 mins. Add jalapeno and garlic and cook, stirring for 1 min. Remove from heat to add bourbon and then return to heat and bring to boil.
• 2. While bourbon is coming to boil, slightly mash blueberries. Stir berries, ketchup, maple syrup, vinegar, and spices into the skillet. Bring to boil, reduce heat and simmer uncovered for 20 mins til thickened. Transfer to blender and blend til smooth.

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE

Steps:

• In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours. Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve ½ cup of the sauce for serving. Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.

APPLE-MAPLE BBQ SAUCE

Steps:

• Stir ketchup, brown sugar, applesauce, maple syrup, molasses, bacon fat, garlic powder, onion powder, mustard powder, allspice, chili powder, Worcestershire sauce, and nutmeg together in a large saucepan over medium heat until thoroughly combined. Bring to a boil, then reduce heat and let simmer for at least 1 hour, adding apple cider if a thinner consistency is desired.
• Remove from the heat and let cool slightly, about 15 minutes.
• Use a funnel to pour BBQ sauce into a clean, sterilized 32-ounce bottle or container. Seal and store in the refrigerator for up to one week.

CRANBERRY MAPLE BBQ SAUCE

Steps:

• 1. Heat oil in a medium nonstick saucepan over medium heat. Add onion and cook until softened. Stir in remaining ingredients
• 2. Bring mixture to a boil, reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Transfer mixture to a blender container. Cover and blend on high speed until smooth.
• 3. Store covered in the refrigerator up to 1 week. Use to baste ribs, pork chops or chicken during the last few minutes of grilling. Makes 1 1/4 cups.

MEATLOAF WITH MAPLE BOURBON BBQ SAUCE

Steps:

• Pre-heat oven 425 degrees F.
• Line a baking pan with tinfoil (to ease clean up). A loaf pan or a roasting pan all work well.
• Place meats in a large bowl.
• grate or food process carrot and add it to the bowl with the meat.
• Finely chop or food process the onion and add it to the bowl with the meat.
• Add almond meal (finely ground almond flour) to the meat mixture. If this ingredient is not available a finely chopped slice of bread can also suffice. However, the recipe will no longer be gluten free.
• Add curry powder, chili powder, italian seasoning, garlic powder and hot sauce to the meat mixture.
• Put a dollop of maple syrup and a dollop of ketchup in the meat mixture (optional).
• Using your hands, mix the meat mixture together with the spices and vegetables, working it till all the ingredients in the bowl are mixed together. The mixture should be fluffy and wet, but not runny. If the mixture is too loose, add a little more almond meal, but careful not to add too much as it should be moist!
• Form the meat mixture into a loaf shape in the pan you are using. The loaf should be about a pinky's width away from the sides of the pan, mounded up. If there isn't enough room, use a slightly larger pan. If you fill the pan right up grease will not be able to escape the sides and will overflow from the loaf! It is better to use a too large pan than a too small pan.
• Put the bowl you mixed the meat in to the side. You can use this later to drain extra grease into.
• Place loaf into the preheated oven. Set a timer for 40 minutes. Bake uncovered.
• While the loaf is cooking, whisk together the ketchup, maple syrup, mustard and bourbon to make your BBQ sauce. If you like spicy foods feel free to add some chili flakes or some of your favourite hot sauce.
• After the meatloaf has baked for 40 minutes, remove it from the oven and carefully drain the liquid from the pan. For ease of not making extra dishes, I suggest using the bowl you mixed the meat into. This liquid will be discarded! Only drain as much as you can safely. Use heat-safe oven mitts while doing this!
• Pour the BBQ sauce mixture over top of the meatloaf and put it back in the oven for 30 minutes.
• After 30 minutes insert a meat thermometer into the middle of the thickest part of the loaf. It should read at least 160 degrees F. If it does not, cook it for another 15 minutes and check again.

MAPLE MANGO BBQ SAUCE

Steps:

• Mix all ingredients in a saucepan.
• Place on top of the stove over medium-low heat; cook for about 20 minutes without letting the sauce boil just to combine all ingredients and heat the sauce, stirring occasionally and adjusting the hot sauce and/or cayenne pepper and salt.
• Cool to room temperature then chill.

GRILLED SPARERIBS WITH MRS B'S SWEET MAPLE BBQ SAUCE

Steps:

• Melt butter in large saucepan over medium heat
• Add onion and garlic
• Sauté 5 to 6 minutes, or until tender
• Add remaining ingredients
• Bring to boil
• Reduce heat, ans simmer 30 minutes, stirring often
• Remove and discard lemon slices
• Makes 5 cups

CHEDDAR CHICKEN AND WAFFLES WITH WHITE BBQ SAUCE AND HOT MAPLE SYRUP

Steps:

• For the white BBQ sauce: Whisk together the mayonnaise, cider vinegar, horseradish, hot sauce, mustard and cayenne in a medium bowl. Season with salt and pepper and set aside.
• For the hot maple syrup: Whisk together the maple syrup and hot sauce in a medium bowl and set aside.
• For the chicken tenders: Make the dredging station by preparing 3 medium bowls or pie plates. In one bowl, put the flour, salt and pepper. In the second, whisk the eggs with 2 tablespoons water. Put the Cheddar crackers in a resealable zip-top bag and lightly pound with a rolling pin until finely crushed like breadcrumbs (alternately, you can use a food processor). Put the cracker crumbs and Parmesan in the third bowl. Dip the chicken tenders in the flour, then the eggs and finally into the cracker mix. Repeat for all the chicken. Set aside on a plate or baking sheet until ready to fry.
• In a large saucepan, heat about 1 inch of neutral oil over medium heat. Working in two batches, fry the chicken until golden on the outside and cooked through, turning once, 3 to 5 minutes per side. Set aside on a sheet tray lined with a wire rack.
• For the waffles: Preheat the waffle iron. Put the egg whites and sugar in the clean, dry bowl of a stand mixer fitted with the whisk attachment, and whisk on high speed until stiff peaks form, 2 to 3 minutes.
• Meanwhile, combine the flour, cornstarch, baking powder and salt in a medium bowl and stir together. Whisk together the milk, egg yolks and 4 tablespoons neutral oil in a liquid measuring cup. Add the wet ingredients into the dry ingredients and fold together with a wooden spoon or rubber spatula until just combined. Fold the whipped egg whites into the waffle batter until just combined, being careful not to knock out any air.
• If necessary, grease the waffle iron with nonstick cooking spray. Cook the waffles until golden and the inside is set, 4 to 5 minutes. Repeat with the remaining batter.
• To serve, place two triangles or squares of waffles on each plate and top with syrup. Toss the chicken tenders in the white BBQ sauce. Place 2 to 3 dressed tenders atop each plate of waffles, garnish with cilantro and enjoy!

HICKORY MAPLE BBQ SAUCE

Steps:

• 1. Combine all ingredients in a small pot. Cook until bubbly. Then serve or store. (Stores without canning for about a week.)