Chili Maple Barbecue Sauce Recipes

MAPLE BARBECUE SAUCE

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.

MAPLE SYRUP BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all sauce ingredients in a large saucepan. Bring to a simmer for about 15 to 20 minutes, uncovered, stirring often.
• Once cooked through and thickened, remove from heat. Let sauce cool for 10 to 15 minutes before using.
• If making a few days ahead of time, let mixture cool completely, about 30 minutes. Store in a container with lid in refrigerator for up to a month. Reheat in microwave for a minute or two before using on grilled meats.

SIMPLE MAPLE BARBECUE SAUCE

Steps:

• In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.

MAPLE BBQ SAUCE

Steps:

• In a saucepan, add ketchup, maple syrup, apple cider, cane syrup, garlic, smoked paprika, black pepper, salt, dry mustard and red pepper.
• Whisk mixture together until well combined.
• Cook over medium heat until mixture comes to a low boil, stirring often.
• Continue to cook for 5 minutes, remove from heat and set aside until slightly cooled.
• Store in airtight containers in the refrigerator up to 3 months.

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.

MAPLE CHIPOTLE BARBECUE SAUCE

Steps:

• In a small saucepan, whisk together ketchup, maple syrup and dark-brown sugar, Dijon mustard, and adobo sauce.
• Simmer, whisking occasionally, until sauce is reduced to 1 1/4 cups, 10 to 15 minutes.

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.

MAPLE CHIPOTLE BARBECUE SAUCE

Steps:

• Combine the first 5 ingredients in a blender.
• Heat oil in medium saucepan over moderately high heat, until hot, but not smoking; add onion and garlic and cook until golden, roughly 5 minutes.
• Add chipotle puree, season with salt and pepper and cook over low heat, roughly 15 minutes, until thickened.
• Stir in lemon juice and allow to cool.

CHILI - MAPLE BARBECUE SAUCE

Steps:

• Prepare barbecue (medium-high heat).
• Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper.
• Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes.