West Tennessee Thick And Sticky Bbq Sauce Recipes

SWEET AND STICKY BBQ SAUCE (KANSAS CITY STYLE)

Steps:

• Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.

SWEET, SPICY, AND STICKY BBQ SAUCE

Steps:

• Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

WEST TENNESSEE THICK AND STICKY BBQ SAUCE

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Add the onion and cook and stir for about 5 minutes, until soft and golden.
• Add the garlic and cook and stir for 1 minute more.
• Pour in the ketchup; then rinse the bottle with water to capture the remaining ketchup and add it to the pan, stirring to mix.
• Add the vinegar, Worcestershire sauce, brown sugar, mustard, red pepper flakes, salt, and black pepper; stir to mix.
• Squeeze the lemon juice into the sauce, add the squeezed halves, and stir.
• Bring the sauce to a low boil, decrease the heat to a simmer, and cook for about 45 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
• Remove from the heat, let cool slightly, and remove and discard the lemon halves.
• Refrigerate in an airtight container until ready to use, or for up to 3 weeks.

THICK AND STICKY BARBECUE SAUCE

Steps:

• Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use. Store in a covered glass jar or plastic container in the refrigerator.

MEMPHIS BARBECUE SAUCE

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.

EASTERN NORTH CAROLINA BARBECUE SAUCE WITH A WEST COAST TWIST

Steps:

• Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.