Best Sweet And Tangy Barbecue Sauce Recipes

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SWEET AND TANGY BARBECUE SAUCE



Sweet and Tangy Barbecue Sauce image

This sweet and tangy basting sauce came from my husband's family. With just four ingredients, it's simple to stir up. A speedy alternative to bottled sauce, it can be brushed on chicken, ribs, pork or even turkey. -Jenine Schmidt, Stoughton, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1-1/3 cups.

Number Of Ingredients 4

1 cup ketchup
2/3 cup packed brown sugar
2 teaspoons prepared mustard
1/2 teaspoon ground nutmeg

Steps:

  • In a bowl, whisk all ingredients. Use as a basting sauce for grilled meat.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE RECIPE



INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE Recipe image

Provided by LaLaCooks

Number Of Ingredients 16

Pork
1 cup plus 2 teaspoons table salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika (see note)
1 teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1 1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Steps:

  • 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately. TECHNIQUE Cutting Pork Butt in Half Halving the pork increases its surface area, which creates more flavorful bark. Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally. STEP-BY-STEP Adding Smoke Flavor (Without a Fire) 1. SOAK IN SMOKE Adding liquid smoke to brine draws smoky flavor deep into meat. 2. RUB WITH SMOKE Rubbing pork with more liquid smoke gives bark pronounced smoky flavor. 3. SPICE IT UP Adding smoked paprika to dry rub brings additional smokiness and helps bark develop its color.

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