Best Sweet Barbecue Sauce Recipes

SWEET & SPICY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

SWEET BARBECUE SAUCE

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the ketchup, brown sugar, vinegar, Liquid Smoke if desired and seasonings. Cook and stir until heated through. , Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

SWEET BABY RAY'S BARBECUE SAUCE (COPYCAT)

Steps:

• Whisk together all ingredients except cornstarch and cold water in a medium pot over medium heat. Bring to a boil.
• Reduce heat and simmer for 5 minutes until sugar has dissolved.
• Combine the cornstarch and cold water then mix well to create a slurry. Add slurry to the sauce to thicken. (optional).
• Simmer for 10-15 minutes or until desired thickness, is achieved.

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

BRIE'S SPICY SWEET TANGY BARBECUE SAUCE

Steps:

• Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.

SWEET -N-TANGY BARBECUE SAUCE

Steps:

• In large saucepan, combine all ingredients and bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, for about one hour. Stir occasionally.
• *For ribs: Boil ribs with some salt & pepper and a quartered onion until tender. Then drain and place on broiler pan. Baste with sauce, broil 5 minutes, turn ribs over and baste other side. Broil 5 minutes longer. Serve.
• *For shredded pork sandwiches: Put sauce and pork loin in crock pot on low for 5-6 hours or until pork begins to shred itself when poked with a fork.
• *For barbecue ham sandwiches: Put sauce and thin, deli sliced ham torn into 2 inch pieces into crock pot and heat on low for 2 hours or until hot.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

SMOKY-SWEET BARBECUE SAUCE RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
• Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
• Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!

SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE

Steps:

• Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
• Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
• Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
• Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
• Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
• After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
• When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
• Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.

SWEET CHERRY COKE BARBECUE SAUCE

Steps:

• combine all ingredients in a saucepan and bring to a boil.
• reduce heat and simmer for 1 hour, stirring occasionally.

SWEET AND TANGY BARBECUE SAUCE

Steps:

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

SPICY-SWEET KOREAN BARBECUE SAUCE (SSAMJANG)

Steps:

• In a bowl, combine all ingredients, adjusting the amount of chile paste to taste. Use immediately or cover and refrigerate for up to 1 week.

CHICKEN WITH SWEET AND SPICY BARBECUE SAUCE

Steps:

• Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
• Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.

STEVEN RAICHLEN'S NASHVILLE SWEET BARBECUE SAUCE

Steps:

• Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan. Whisk to mix.
• Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
• If not serving the sauce immediately, let cool to room temperature, transfer to air tight jars, and refrigerate until serving.

GRILLED BEEF RIBS WITH SWEET AND STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refriderate.) Place ribs in heavy pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 T salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover and refrigerate.) Prepare barbeque (medium heat). Brush ribs with some of the sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

SWEET AND SOUR BARBECUE SAUCE

Steps:

• In a Dutch oven heat oil over medium heat.
• Add in onion (fresh garlic and green pepper if using) saute until the onion is tender.
• Reduce the heat to low and add in the tomato paste; cook stirring for 2 minutes.
• Add in tomato sauce with all remaining ingredients; bring to a simmer cook stirring for about 5 minutes.
• Reduce heat to low; cover and simmer for about 2-1/2 hours (uncover the last hour of cooking) stirring occasionally until sauce thickens and reduces.
• Season with salt if desired.
• Cool to room temperature and chill overnight before using.

BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE

Steps:

• Preheat oven to 190°C.
• Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
• Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
• Sauté the onions and garlic in both oils until softened.
• Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
• Simmer for 10 minutes.
• Mix cornflour and tbsp water to runny mixture.
• Pour cornflour mixture into sauce, stirring until thickened.
• Simmer for another 5 minutes.
• Keep warm.
• When meat is ready take out and rest on a plate.
• Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
• Slice meat adding any juices to the potatoes.
• Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.

B.'S SWEET MAPLE BARBECUE SAUCE

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onion and garlic; sauté 5 to 6 minutes or until tender.
• Add remaining ingredients.
• Bring to a boil; reduce heat, and simmer 30 minutes, stirring often.
• Remove and discard lemon slices.
• NOTE: Sauce can be made ahead and kept covered in refrigerator for up to 2 weeks.

SWEET 'N' TANGY BARBECUE SAUCE

Steps:

• In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. , Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks.

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.