Freds Red Barbecue Sauce Recipes

FRANK'S FAMOUS BARBEQUE SAUCE

Steps:

• In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.

FRED'S RED BARBECUE SAUCE

Steps:

• Place all of the ingredients in a small saucepan and stir to mix well. Bring to a boil over high heat, about 3 minutes. Reduce the heat to low and simmer for 10 more minutes (or up to 30 minutes), stirring occasionally, to blend the flavors. Remove the sauce from the heat, and measure out the portion you need for grilling. The remaining sauce will keep refrigerated in an airtight container for up to one month.

FRED'S BARBEQUED PORK RIBS

Steps:

• Preheat an electric or gas grill to 250 degrees F.
• Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more.

CAROLINA RED BARBECUE SAUCE

Steps:

• Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)

BASIC RED BARBECUE SAUCE

Steps:

• Combine tomato paste, corn syrup, vinegar, Worcestershire sauce and soy sauce.
• Add Cayenne pepper to taste and additional salt if desired. Use sauce uncooked or simmer briefly, about 10 minutes, to mellow flavors before using.

RICKARD'S RED BARBECUE SAUCE

Steps:

• Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
• Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
• Stir in vinegar and ginger. Bring to broil.
• Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
• Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
• The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.

RED-EYE BARBECUE SAUCE

Steps:

• In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.

BARBECUE SAUCE (RED)

Steps:

• Saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes. Add the garlic and simmer for 5 minutes more.
• Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized. Add the vinegar, salt water, mustard, lemon juice, and Worcestershire sauce and simmer for 15 minutes.
• Add the ketchup and simmer for 10 minutes. Let cool before storing.