Vanilla Barbecue Sauce Recipes
VANILLA BARBECUE SAUCE
From Newsday's Parents & Children, June/2006 from Steven Raichlen's "Raichlen on Ribs" cookbook. Sounds interesting and delicious but haven't tried it yet. Guessed yield and time to make!
Provided by Oolala
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine tomato sauce, molasses, vinegar, Worsestershire sauce, brown sugar, mustard, Tobasco, liquid smoke, vanilla extract and 1/4 teaspoons each of salt and pepper in a non-reactive saucepan and slowly bring to a boil over medium-high heat.
- Reduce heat to medium and let sauce simmer gently until dark, thick, richly flavored and slightly reduced, 6-10 minutes.
- Taste for seasoning, adding more liquid smoke, salt and pepper as needed.
- Let sauce cool to room temperature before serving. Keep in a well sealed container in refrigerator for up to several weeks. Makes enough for 4 lbs. ribs.
Nutrition Facts : Calories 328.5, Fat 1.1, SaturatedFat 0.1, Sodium 1350.8, Carbohydrate 78.3, Fiber 3.1, Sugar 59, Protein 3
VANILLA BOURBON BBQ SAUCE
This idea just kind of came to me one day, so I thought I would give it a try. Sweet and Smokey with just a hint of Vanilla & Bourbon. I made Beer Can Chicken and finished it off with this sauce. It was great!
Provided by D-Six
Categories Sauces
Time 35m
Yield 1 Quart, 16 serving(s)
Number Of Ingredients 12
Steps:
- 1.Cook off the Bourbon until the alcohol has evaporated.
- 2. Add Tomato Sauce, Molasses, and Brown sugar. Stir until brown sugar is well dissolved.
- 3. Add Garlic, Onion Salt, Vinegar, Turmeric, Smoke, Salt, mustard, and Vanilla.
- 4. Let simmer for about 20 minutes.
Nutrition Facts : Calories 126.6, Fat 0.1, Sodium 342.1, Carbohydrate 21.1, Fiber 0.8, Sugar 18.1, Protein 0.8
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- Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes 1 1/2 cups.
- Combine dry ingredients and add the olive oil to make a smooth paste. Rub over the ribs. Refrigerate 2 hours, or up to overnight.
- Cook the ribs in a covered gas grill or charcoal barbeque, using the indirect heat method, according to manufacturers' directions. Cook approximately one hour, or until very tender. Remove ribs from the grill, wrap in foil, and set aside. (Ribs can be made ahead to this point, store in refrigerator.) Heat the grill as for direct cooking method. Remove the ribs from the foil and grill, basting with the sauce until heated through and the sauce is well glazed. Pass extra sauce.
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