Florida Bbq Sauce Recipes

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FLORIDA BBQ SAUCE



Florida BBQ Sauce image

Growing up in Texas, I got used to a certain type of BBQ. After I moved to Florida, I loved how lots of different citruses were being added to BBQ sauces. I played around for a long time before I hit on what I think is the most balanced yet citrus-dominant Florida BBQ sauce yet. -Christine Hair, Odessa, Florida

Provided by Taste of Home

Time 40m

Yield 4 cups.

Number Of Ingredients 11

4 cups ketchup
1 cup orange juice
1/2 cup lemon juice
1/2 cup honey
1/3 cup lime juice
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
1/2 to 2 teaspoons crushed red pepper flakes

Steps:

  • In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 30-35 minutes. Refrigerate up to 1 week.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

FLORIDA BARBECUE SAUCE



Florida Barbecue Sauce image

I got this recipe from an old cookbook from way back in the 90's if you can believe it! I still make this Barbecue sauce and it is great on pork, chicken and beef, and ribs. It's a bit too pungent for fish.

Provided by Penny Hawkins

Categories     Other Sauces

Time 40m

Number Of Ingredients 8

1 stick unsalted butter
1 c cider vinegar
1 c catsup or ketchup
1 jar(s) 5 to 6 oz. prepared horseradish, not the creamy kind.
6 juice of lemons or limes, your choice
1 tsp salt
1 Tbsp worcestershire sauce
1 tsp hot pepper sauce

Steps:

  • 1. In a medium size stainless or enamelware saucepan, melt butter. Add remaining ingredients. Bring to a boil and simmer uncovered 20 to 25 mins. Use as basting sauce on pork, chicken, beef and serve as a table sauce. Left over sauce can be refrigerated and kept up to 2 or 3 weeks.
  • 2. Yield:3 1/2 cups. Note: If using this sauce on chicken, lemons are better than limes; limes give a sharp tang that suits pork or beef to T.

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