Tangy Barbecue Sauce From Martha Stewart Recipes

BARBECUE SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
• Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

TEXAS BARBECUE SAUCE

Steps:

• Heat a dry skillet over medium-high until hot. Add coriander and cumin seeds and cook, swirling pan occasionally, until fragrant and toasted, about 1 minute. Let cool, then grind in a spice grinder or mortar and pestle.
• Heat oil in a large pot over medium heat. Add onions and saute until translucent and tender, stirring occasionally, about 10 minutes. Add garlic, 1 teaspoon salt, 1/2 teaspoon pepper, spices, molasses, and brown sugar; stir to combine. Cook, stirring frequently, 3 minutes. Add tomatoes, reserved juice, and cider vinegar and bring to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture is thick and dark, about 1 hour.
• Let cool slightly then puree sauce in a blender. Add white vinegar and Worcestershire; puree until smooth. Season to taste with additional salt, pepper, and white vinegar. Sauce can be refrigerated up to 3 days in an airtight container; let cool completely before storing, and reheat over medium before serving.

QUICK BBQ SAUCE

Steps:

• Whisk together all ingredients.

TANGY BARBECUE SAUCE

Steps:

• Heat oil in a medium saucepan over medium-high heat. Cook onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute.
• Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly.
• Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.

TANGY BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

SPICY TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a large skillet, heat oil over medium heat.
• Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
• Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
• Raise heat and bring to a boil.
• Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
• Cook unitl sauce thickens, about 25 minutes.
• Remove from heat, transfer to a service dish, and garnish with parsley.

TANGY CAROLINA-STYLE BARBEQUE SAUCE

Steps:

• Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat; cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer for 10 minutes more.

KANSAS CITY BARBECUE SAUCE

Steps:

• In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 2 to 3 minutes. Add ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, cayenne, and lemon juice. Bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes. Carefully transfer mixture to a blender and puree until smooth. Sauce can be cooled completely and refrigerated in an airtight container for up to 2 weeks.

SPICY BARBECUE SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic; cook, stirring, until translucent, about 3 minutes. Add cayenne, ginger, mustard, salt, and allspice; cook just until spices become very fragrant, about 2 minutes more.
• Add tomato puree, Worcestershire, molasses, and vinegar. Bring to a boil. Reduce heat to low; simmer, stirring often, until slightly thickened, about 15 minutes. Season with pepper. Use immediately, or cool and refrigerate until needed, up to 1 week.

NORTH CAROLINA BBQ SAUCE

Steps:

• Melt butter in a saucepan over medium heat.
• Add tomato paste, brown sugar, salt, pepper, cayenne, and vinegar to pot, raise heat, and boil, whisking constantly, until sugar and salt dissolve, 1 minute.
• Remove from heat; whisk in lemon juice and hot sauce. Serve warm.

SWEET -N-TANGY BARBECUE SAUCE

Steps:

• In large saucepan, combine all ingredients and bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, for about one hour. Stir occasionally.
• *For ribs: Boil ribs with some salt & pepper and a quartered onion until tender. Then drain and place on broiler pan. Baste with sauce, broil 5 minutes, turn ribs over and baste other side. Broil 5 minutes longer. Serve.
• *For shredded pork sandwiches: Put sauce and pork loin in crock pot on low for 5-6 hours or until pork begins to shred itself when poked with a fork.
• *For barbecue ham sandwiches: Put sauce and thin, deli sliced ham torn into 2 inch pieces into crock pot and heat on low for 2 hours or until hot.

SWEET AND TANGY BBQ SAUCE

Steps:

• Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.

WEBER TANGY BARBECUE SAUCE

Steps:

• Melt butter or margarine in skillet.
• saute onions and celery until tender.
• Add remaining ingredients and cook about 15 to 20 minutes until flavors blend.
• Makes 1 1/2 cups of barbecue sauce.

MARTHA STEWART'S BRANDY BUTTER DESSERT SAUCE

Steps:

• In a small, heavy saucepan, bring the cream to a boil.
• Stir in the butter and sugar.
• Pour some of this mixture into the egg yolks, whisking to prevent curdling.
• Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
• Remove from the heat and stir in the Cognac.