HOMEMADE MAPLE BBQ SAUCE RECIPE
Steps:
- Combine all ingredients in a medium saucepan, and bring to a simmer over medium heat.
- Continue to mix and simmer for 10-15 minutes so all the ingredients can meld together.
- Transfer to a jar and store in the refrigerator for up to several weeks. You can also freeze it for longer storage.
STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 3h45m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
- Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
- Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
- Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
- Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
- Preheat the oven to 250 degrees F.
- Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
- Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
- Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
- Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.
SIMPLE MAPLE BARBECUE SAUCE
--Lorna Crowe, East Mapleton, Nova Scotia
Provided by Taste of Home
Time 5m
Yield 1-3/4 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
MAPLE BARBECUE SAUCE
"Unlike many barbecue sauces, this recipe doesn't use ketchup, which typically contains sugar," says Debbie Purdue of Westland, Michigan. "The savory sauce, made with sugar-free maple-flavored syrup, gives unbelievable flavor to pork, chicken and spareribs. You won't miss the sugar at all.
Provided by Taste of Home
Time 50m
Yield 3-1/2 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
HONEY BBQ SAUCE
Honey BBQ sauce that tastes very close to the BBW sauce. Tastes great on chicken, beef, pork, or anything else.
Provided by ews3942
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth; add liquid smoke, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 16.5 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 242.6 mg, Sugar 15 g
NORTH ATLANTIC-STYLE MAPLE BBQ SAUCE
Steps:
- Add liquid ingredients, except the water, to sauce pan. Simmer these ingredients for 15 minutes or until all ingredients have blended. Sift in fenugreek and paprika. Stir while spices are blending into sauce.
- Bring sauce to slow rolling boil. Then add cornstarch and water to sauce. Continue to simmer until sauce has thickened.
- Sauce is great on pork, beef, lamb, chicken or anything you desire. This sauce is also a great marinade when used with citrus juice base!!!
BASIC HICKORY SAUCE
Steps:
- Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Remove and use while hot.
- If reserving for a later use, allow the mixture to cool; then pour it into a large bottle or container and store, refrigerated, for up to 1 year.
SWEET BABY RAY'S BARBECUE SAUCE (COPYCAT)
A copycat of the famous Sweet Baby Ray's Barbecue Sauce. In my experience there is little to no need for the cornstarch slurry, but it's there as an optional step in case you want your sauce thick. Personally I just use a little of the slurry because the 10-15 minutes simmering time would already reduce the sauce and it would continue to thicken while cooling.
Provided by Addicted2Chis
Categories Sauces
Time 25m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together all ingredients except cornstarch and cold water in a medium pot over medium heat. Bring to a boil.
- Reduce heat and simmer for 5 minutes until sugar has dissolved.
- Combine the cornstarch and cold water then mix well to create a slurry. Add slurry to the sauce to thicken. (optional).
- Simmer for 10-15 minutes or until desired thickness, is achieved.
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