VINEGAR BASED BBQ SAUCE (CAROLINA STYLE)
Easy and basic vinegar based BBQ sauce that's great on pulled pork and chicken, inspired by Carolina Style BBQ.
Provided by Mary Cressler | Vindulge
Categories Sauce
Time 20m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a sauce pan over medium heat. Stir until sugar and spices all dissolve. Bring to a low simmer and cook 10-15 minutes, then turn off the heat.
- Strain the sauce into a bowl to remove the chili pepper flakes and peppercorns (and discard the pepper flakes and peppercorns). Then, when cool, place BBQ sauce into a jar with a tight sealing lid. Store in the refrigerator for up to 4 weeks.
Nutrition Facts : Calories 302 kcal, Carbohydrate 66 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 3687 mg, Fiber 4 g, Sugar 55 g, ServingSize 1 serving
VINEGAR BASED BBQ SAUCE
This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 8h5m
Yield 10
Number Of Ingredients 5
Steps:
- In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
Nutrition Facts : Calories 11 calories, Carbohydrate 1.7 g, Fiber 0.1 g, Sodium 699.3 mg, Sugar 1.4 g
TOMATO BASED BARBECUE SAUCE
I was responsible for this recipe in class. It is not the typical BBQ sauce, but is out of this world. The list of ingredients may be long, but it is well worth it!! The will yield 1 qt of sauce, enough for 3-4 slabs of ribs or 4-6 chickens. It can also be canned. Just follow the instructions for canning high acid foods. This is also a mild sauce, but you may add 1/4 tsp. of cayenne pepper (or to taste) for a hotter sauce. The chiles used in this recipe are the large dried MILD red chiles called California or New Mexico chiles.
Provided by SkinnyMinnie
Categories Sauces
Time 2h
Yield 1 quart
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium high heat.
- Add the onion, garlic and ginger.
- Saute until the onion is translucent, about 5 minute.
- Add the tomatoes, oregano, chile pieces, vinegar, honey, and soy sauce.
- Stir to combine and lower the heat to medium low.
- Grind the whole spices (cardamom, cloves, fennel, cinnamon stick, and mustard seeds) in a spice grinder or for a workout in a mortar.
- Add the spices to the sauce.
- Simmer, stirring frequently to prevent sticking, until the sauce is thick and tasty, up to 2 hours.
- Strain sauce or put through a fine disk of a food mill.
- Use immediately or refrigerate for short term use. Can also be canned.
Nutrition Facts : Calories 1137.7, Fat 35, SaturatedFat 4.5, Sodium 3616.7, Carbohydrate 196, Fiber 29.6, Sugar 138.1, Protein 26.4
VINEGAR AND TOMATO BARBEQUE SAUCE
This vinegary, red tomato Barbeque sauce, is very tart, and to me, sort of beguilingly delicious, I use it on all sorts of things. It's not really kid friendly, but lasts up to three months well-covered in the fridge.
Provided by Tuck Burnette
Categories Sauces
Time 1h
Yield 1 generous quart, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a 12-inch sauté pan, cook the onion till lightly gold, or slightly dark.
- Add all remaining ingredients, and simmer gently for 30 minutes, uncovered, can cover, if desired.
- Cool, and place into a container, put into the refrigerator to store.
Nutrition Facts : Calories 85.4, Fat 3, SaturatedFat 0.4, Sodium 539.8, Carbohydrate 13.3, Fiber 0.4, Sugar 11.4, Protein 1
MEMPHIS BARBECUE SAUCE
I created this Memphis BBQ sauce recipe for our summer picnics because we love to grill. It can be made ahead, so it's ready whenever you fire up the grill. —Angela Spengler, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 1-2/3 cups.
Number Of Ingredients 10
Steps:
- In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SPICY TOMATO BARBECUE SAUCE
Steps:
- In a blender or in a food processor fitted with the steel blade purée the onion with the vinegar, add the ketchup, the apple juice, the brown sugar, the oil, the garlic, the gherkin and gherkin juice, the mustard, the celery seeds, the Worcestershire sauce, the Tabasco, the cayenne and the turmeric, and blen the mixture until it is smooth. Transfer the mixture to a stainless steel or enameled saucepan, bring it to a boil, stirring, and simmer it, stirring, for 20 minutes. Let the sauce cool. (The sauce may be prepared up to 1 week ahead and kept covered and chilled.)
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