Nicenspicybarbecuesauce Recipes

BAR-B-QUE SAUCE

Bar-B-Que Sauce image

This is an easy to make Bar-B-Que sauce using ingredients most people have at home.

Provided by Debi K

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

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
¼ teaspoon mustard powder
¼ teaspoon salt

Steps:

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 283.4 mg, Sugar 7.2 g

HOMEMADE SPICY BARBECUE SAUCE

Homemade Spicy Barbecue Sauce image

Spicy barbecue sauce with enough heat to bite the back of your throat and just barely sweet enough to balance that heat, this is the sauce I was craving.

Provided by Mary Younkin

Categories Condiment

Time 10m

Number Of Ingredients 11

Ingredients

1 cup ketchup ( I use Heinz original)
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon Tabasco sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Steps:

Combine all ingredients in a small saucepan over medium low heat. Stir to combine and simmer 5 minutes. Use warm or let cool, pour into a jar and refrigerate until needed. Enjoy!

Nutrition Facts : Calories 32 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

NEELY'S BARBECUE SAUCE

Neely's Barbecue Sauce image

Provided by Pat Neely

Categories Sauce Backyard BBQ Summer

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

2 cups ketchup
1 cup water
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Steps:

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

SPICY BARBEQUE SAUCE

Spicy Barbeque Sauce image

Categories Condiment/Spread Sauce Tomato Summer Bon Appétit

Yield Makes 1 1/2 Cups

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
1/3 cup chopped celery
1 tablespoon minced garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper
3/4 cup ketchup
1/2 cup beer
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce

Steps:

Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and celery and sauté until tender, about 5 minutes. Add garlic, paprika and cayenne and stir 1 minute. Add ketchup, beer, vinegar and Worcestershire sauce. Reduce heat to medium-low. Simmer uncovered until flavors blend and sauce is slightly reduced, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)

NIFTY NIçOISE

Nifty Niçoise image

A fresh and easy timeless salad classic

Provided by Good Food team

Categories Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

Ingredients

500g baby new potato
250g runner bean
200g can tuna in olive oil
5 tbsp bottled mustard vinaigrette
1heaped tbsp mayonnaise
4 eggs
1 crisp lettuce (cos or romaine), separated into leaves
a handful of black olives

Steps:

Cut any large potatoes in half so they're all a similar size and put them in the top of your steamer. Sprinkle with salt, cover and steam for 18 minutes. String the beans and slice them on the diagonal.
Drain the oil from the tuna into a bowl and whisk in the vinaigrette and mayo with salt and pepper to taste to make a creamy dressing.
Lift the top off the steamer and lower the eggs into the water beneath, making sure they are covered. Scatter the beans over the potatoes, return to the pan, cover and steam for 8 minutes more.
Lift off the potatoes and beans, then lift out the eggs and plunge them into cold water. Tip the potatoes and beans into the dressing and stir to coat. Shell and halve the eggs. Coarsely shred the lettuce into a large salad bowl, then tip the potatoes and beans on top, keeping back a couple of spoonfuls of dressing. Flake the tuna over the top, dot with the eggs and olives and drizzle over the reserved dressing.

Nutrition Facts : Calories 520 calories, Fat 37 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.98 milligram of sodium

CHICKEN WITH SWEET AND SPICY BARBECUE SAUCE

Chicken with Sweet and Spicy Barbecue Sauce image

Categories Chicken Mustard Onion Poultry Tomato Bake Fourth of July Kid-Friendly Vinegar Fall Tailgating Family Reunion Bon Appétit Small Plates

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 1/3 cups firmly packed brown sugar
1 15-ounce can tomato sauce
1 cup cider vinegar
1 large onion, chopped
6 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon dried thyme, crumbled
1 teaspoon salt
1 teaspoon cayenne pepper
2 chickens, each cut into 6 pieces

Steps:

Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.

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