Best 8 Anguillan Barbecue Sauce Recipes
In the vibrant culinary landscape of the Caribbean, Anguillan barbecue sauce stands out as a tantalizing symphony of flavors, a harmonious blend of sweet, tangy, and smoky notes that elevate any grilled dish to new heights. This beloved sauce is a staple in Anguillan cuisine, adding a distinctive touch to chicken, fish, and pork, transforming them into succulent masterpieces. Its versatility extends beyond the grill, as it can also be used as a marinade, injecting meats with an explosion of taste before cooking. Whether you're a seasoned grill master or a novice cook looking to impress your friends and family, this Anguillan barbecue sauce is sure to become a favorite in your kitchen. With its perfect balance of flavors and ease of preparation, it's the ultimate companion for your next barbecue gathering.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO MAKE HOMEMADE BARBECUE SAUCE
Steps:
- Whisk the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, hot sauce, salt and a few grinds of pepper in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, whisking occasionally, until the sauce has reduced slightly, about 20 minutes.
- If not using right away, let the sauce cool, then store in an airtight container for up to 1 week.
A VERY POPULAR BBQ SAUCE
This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Provided by JRNEUMILLER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g
ALL-AMERICAN BARBECUE SAUCE
I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 11
Steps:
- Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g
BAR-B-QUE SAUCE
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
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
ANGUILLAN BARBECUE SAUCE
In honor of the Caribbean island of the month, here is a great taste of de islands! This makes much more barbecue sauce than you need for a single chicken. It keeps well in the refrigerator. Adapted from the Cookin' & Grillin'.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 3-4 cups
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.
- Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.
- Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick.
- Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.
- Makes 3 to 4 cups.
Nutrition Facts : Calories 374.3, Fat 15, SaturatedFat 2.2, Sodium 624.6, Carbohydrate 48.1, Fiber 7.5, Sugar 35.2, Protein 6
ANGUILLAN BARBECUE SAUCE
Steps:
- 1 Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes. 2 Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally. 3 Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick. 4 Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks. 5 Makes 3 to 4 cups.
ANGUILLAN BARBECUE SAUCE
Number Of Ingredients 15
Steps:
- 1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.2. Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.3. Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary the sauce should be highly seasoned. Add water if the sauce seems too thick.4. Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.Makes 3 to 4 cups
Nutrition Facts : Nutritional Facts Serves
SIMPLE BARBECUE SAUCE
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you're painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.
Provided by John Willoughby
Categories easy, quick, condiments
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 492 milligrams, Sugar 23 grams
Tips:
- Use fresh ingredients: Always use the freshest ingredients possible for the best flavor. This is especially important for the tomatoes, onions, and garlic.
- Don't be afraid to experiment: Feel free to adjust the ingredients to suit your own taste. For example, you can add more or less cayenne pepper depending on how spicy you like your sauce.
- Let the sauce simmer: Simmering the sauce for a while allows the flavors to develop and deepen. Be patient and let it simmer for at least 30 minutes, or even longer if you have time.
- Store the sauce properly: Once the sauce is made, it can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the sauce for up to 6 months.
Conclusion:
Anguillan barbecue sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for chicken, pork, fish, and vegetables. It can also be used as a dipping sauce or marinade. Give this recipe a try the next time you're firing up the grill!
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