Best Sweet Hot Bbq Sauce Recipes

CHINESE BBQ PULLED PORK SLIDERS WITH PICKLED CUKES AND CARROTS AND SWEET-AND-HOT MUSTARD SAUCE

Steps:

• Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
• Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
• Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
• Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
• Ingredients and Directions
• Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.

SWEET-HOT STRAWBERRY BBQ SAUCE

Steps:

• Place all ingredients in a food processor or blender and puree until smooth.

SWEET & HOT BBQ SAUCE

Steps:

• Combine all ingredients. Add salt if desired, I find it is not necessary. Refrigerate until ready to serve. Keeps for 5 days.
• It is great on some grilled chicken, chicken wings, or for dipping.

HOT & SWEET BBQ SAUCE

Steps:

• 1. Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5-10 minutes. Stir in the ketchup and bring to a boil, stirring well because ketchup has a tendency to spatter. Add salt and pepper to taste
• 2. Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored about 30 minutes, stirring often.
• 3. Ladle the hot sauce in hot, clean half-pint or pint canning jars, leaving 1/2-inch headspace. Run a small spatula around the inside of each jar to get rid of air pockets. Wipe jar rims and tighten lids to finger-tip tight.
• 4. Process filled jars in a boiling-water canner for 20 minutes (start timing when water begins to boil). Remove the jars from the canner and place upright on a towel to cool completely.
• 5. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Let jars stand at room temperature 24 hours. Store unopened jars in cool (50ºF to 70ºF), dry, dark place. Use within one year. You also store in your fridge for up to a month.
• 6. This should yield 4-5 pints. You also store in your fridge for up to a month.