Best Trail Blazer Barbecue Sauce Recipes

ALL-AMERICAN BARBECUE SAUCE

All-American Barbecue Sauce image

I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups ketchup
⅓ cup packed brown sugar
⅓ cup dark molasses
½ cup white distilled vinegar
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon cayenne powder, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground coriander
¼ teaspoon ground cumin

Steps:

Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g

WESTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE

Western North Carolina Vinegar Barbeque Sauce image

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

Provided by OGREUGLY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time P2DT50m

Yield 32

Number Of Ingredients 11

Ingredients

4 cups cider vinegar
1 cup brown sugar
1 ⅓ cups ketchup
¼ cup butter
2 tablespoons hot pepper sauce (e.g. Tabasco™)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Nutrition Facts : Calories 57.8 calories, Carbohydrate 10 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.9 g, Sodium 213.8 mg, Sugar 9.2 g