Best 8 Homemade Barbecue Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Flavorful Culinary Journey with Homemade Barbecue Sauce Recipes**

Barbecue sauce, a delectable condiment with its smoky, tangy, and slightly sweet notes, holds a special place in the hearts of food enthusiasts worldwide. Whether you prefer a classic tomato-based sauce, a spicy chipotle sauce, or a unique white barbecue sauce, this article presents a diverse collection of homemade barbecue sauce recipes that will tantalize your taste buds and elevate your grilling and cooking experiences. From the zesty and aromatic Alabama white barbecue sauce, perfect for chicken or pork, to the rich and smoky Kansas City barbecue sauce, ideal for ribs and brisket, these recipes offer a range of flavors to suit every palate. Get ready to explore the world of barbecue sauces and create mouthwatering dishes that will leave a lasting impression on your family and friends.

Here are our top 8 tried and tested recipes!

EMERIL'S HOMEMADE BARBECUE SAUCE



Emeril's Homemade Barbecue Sauce image

Provided by Food Network

Yield About 2 cups

Number Of Ingredients 9

1 onion, minced
2 to 3 jalapeno peppers, minced
3 tablespoons vegetable oil
2 garlic cloves, minced
1 cup water
2 cups ketchup
2 cups brown sugar
2 tablespoons Worcestershire sauce
Salt and black pepper

Steps:

  • In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE



Slow Cooked Pork Roast with Homemade Barbecue Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 36

1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Emeril's Original Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10-12 Sandwich Buns, for serving
Classic Coleslaw, for serving, recipe follows
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Emeril's Bayou Blast
2 teaspoons ground mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 6-ounce can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
3/4 cup mayonnaise, homemade or store-bought
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
3 cups shredded green cabbage (about 1/2 head)
3 cups shredded red cabbage (about 1/2 head)
1 yellow bell pepper, finely diced
1 large carrot, shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley leaves

Steps:

  • Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
  • Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
  • Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
  • Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
  • Set aside to cool before serving.
  • Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
  • Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
  • In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
  • Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

BEST BARBECUED MEAT AND HOMEMADE BARBECUE SAUCE



Best Barbecued Meat and Homemade Barbecue Sauce image

All types of meat can be barbecued, but the various cuts have to be treated differently. For instance, thin steaks, pork chops and chicken legs cook in a very different way from a whole leg of lamb, pork ribs or a large chicken. If you were to cook them all the same way, the larger cuts would end up nicely cooked on the outside but raw in the middle. Here I'm going to show you how to barbecue larger cuts of meat so they're flavored and moist in the middle and golden and crisp on the outside every time. The thing to remember is to cook the meat through in the oven first, without coloring it, to make it lovely and juicy, then finish it off on the barbecue, basting the meat with the marinade and cooking juices. PS This recipe makes enough marinade for 1 of the types of meat listed in the ingredients. However, I love to do three different types of meat at the same time - if you want to do that, make three times the amount of marinade.

Provided by Jamie Oliver

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 16

1 heaped teaspoon cumin seeds
2 tablespoons fennel seeds
5 cloves
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
Bunch fresh thyme or lemon thyme, leaves picked
Bunch fresh rosemary, leaves picked, a few whole sprigs reserved
1 orange, zested and juiced
1 orange, zested and juiced
1 bulb garlic, broken into cloves and peeled
4 heaped teaspoons sweet smoked paprika
6 tablespoons balsamic vinegar
1/2 cup organic tomato ketchup
8 tablespoons olive oil
10 bay leaves
1 (3-pound) free-range or organic chicken, spatchcocked or 1 (7-pound) leg of lamb, on the bone, slashed evenly 1/4-inch deep or 4 1/4 pounds pork rib racks

Steps:

  • Preheat your oven to 350 degrees F and light your barbecue about 40 minutes later.
  • To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
  • Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.
  • Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
  • Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.

OUR VERY FAVORITE HOMEMADE BARBECUE SAUCE



Our Very Favorite Homemade Barbecue Sauce image

Super easy, nice and tangy, and with just the slightest touch of heat, this has been our go-to homemade barbecue sauce for years. Got 20 minutes? Make some!

Provided by Kare for Kitchen Treaty

Categories     sauce

Time 20m

Number Of Ingredients 7

2 cups ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce (use gluten-free, such as Tamari, for a gluten-free version)
2 tablespoons Worcestershire sauce (can sub vegan or vegetarian Worchestershire sauce)
2 tablespoons apple cider vinegar
1/8 teaspoon red pepper flakes (or more to taste)
2 medium cloves garlic (minced) (about 2 teaspoons)

Steps:

  • Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
  • Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

Nutrition Facts : ServingSize 0.25 cup, Calories 74 kcal, Sugar 14 g, Sodium 671 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 1 g

BAKED CHICKEN NUGGETS WITH EASY HOMEMADE BARBECUE SAUCE



Baked Chicken Nuggets with Easy Homemade Barbecue Sauce image

Provided by Catherine McCord

Categories     main-dish

Time 30m

Yield 20 nuggets

Number Of Ingredients 13

1 large egg
3/4 cup panko breadcrumbs, white or whole wheat
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
1/2 teaspoon kosher salt
2 boneless, skinless chicken breasts, cut into chunks
Nonstick cooking spray
1 cup ketchup
1/3 cup packed dark-brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon paprika

Steps:

  • For the nuggets: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Beat the egg in a shallow bowl. Place the panko, garlic powder, Italian herbs and salt in a separate shallow bowl and stir to combine.
  • One at a time, dip the chicken chunks in the egg and then in the breadcrumbs. (Keep one hand dry to help adhere the breadcrumbs to the chicken.) Make sure the chicken chunks are completely coated. Place on the prepared baking sheet.
  • Spray each nugget with nonstick spray. Bake until browned and cooked through, 18 to 20 minutes.
  • For the barbecue sauce: In a small saucepan, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, garlic and paprika. Bring to a boil, stirring frequently. Reduce the heat to low and simmer until thickened, 2 to 3 minutes. Serve with the nuggets.

PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE



Pork Steaks with Homemade Barbecue Sauce, Texas Style Yukon Gold Potato Frites, and Grilled Chayote image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 40

1 tablespoon olive oil
4 slices salt pork, cubed
1/2 white onion, chopped
2 shallots, chopped
6 garlic cloves, smashed
1 tablespoon ginger, thinly sliced
1 tablespoon ancho powder
1 bottle beer
1 tablespoon Worcestershire Sauce
1/2 cup ketchup
1/4 cup yellow mustard
1 bouquet garni of various fresh herbs (cilantro, parsley, thyme)
2 to 3 cups chicken broth
1/2 cup brown sugar
4 thinly sliced (about 1/4-inch) pork steaks, bone-in, from the shoulder
Salt and pepper
2 to 3 Yukon gold potatoes
Canola or peanut oil
Sea salt
White pepper
Celery salt
Ground cumin
Paprika
Black pepper
Garlic powder
Chili powder
Lemon zest
Cayenne pepper
Dry mustard
Chipotle Aioli, for serving, recipe follows
1 to 2 chayote
Melted butter
Salt and freshly ground black pepper
2 Roma tomatoes
Salt and freshly ground black pepper
Olive oil
8 tablespoons pesto
Freshly grated Parmesan
1 cup prepared mayonnaise
1 to 2 teaspoons chipotle en adobo

Steps:

  • Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
  • Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
  • Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
  • Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
  • Whisk all ingredients together.

HOMEMADE SWEET AND SPICY BARBECUE SAUCE



Homemade Sweet and Spicy Barbecue Sauce image

I have made this for years, with a little tweak here and there and finally think I have it perfected. It has just enough bite from the vinegar, but a subtle sweetness too. I make quadruple batches and store it in old mayo jars in my garage fridge for quick meals. The longer you simmer it, the better it gets!

Provided by NanciY

Categories     Sauces

Time 45m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 cup onion, chopped
2 1/2 teaspoons salt
6 garlic cloves, minced
1/2 cup maple syrup
1/4 cup molasses
1 cup vinegar
1 1/2 cups catsup
2 1/2 cups chicken stock
3 beef bouillon cubes
1 1/2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon black pepper
Tabasco sauce

Steps:

  • Melt butter in a large stewpot over med-high heat.
  • When the bubbling subsides add the onions all at once.
  • Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden.
  • Add the garlic and cook for another minute until fragrant.
  • Add the syrup, molasses, vinegar and catsup. (At this point I use a hand blender to puree the onions, but this is optional).
  • Bring to a boil, then reduce the heat to med-low.
  • Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes. The longer you simmer it, the better it will be.

HOMEMADE BARBECUE SAUCE



Homemade Barbecue Sauce image

This is good for baking chicken or ribs in. Easily doubled or tripled for your needs. Vegetables are also really good cooked in this sauce.

Provided by BUCHKO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons butter, melted
2 tablespoons chopped onion
1 tablespoon chopped green bell pepper
1 cup water
1 cup ketchup
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon celery seed
2 tablespoons brown sugar
2 teaspoons lemon juice

Steps:

  • In a medium nonporous bowl, combine the butter or margarine, onion, green bell pepper, water, ketchup, mustard powder, salt, celery seed, brown sugar and lemon juice. Mix well and use on your choice of meat.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 23.4 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 1293.8 mg, Sugar 20.7 g

Tips:

  • Use quality ingredients: Fresh, ripe tomatoes, flavorful spices, and a good quality vinegar will make all the difference in your barbecue sauce.
  • Don't be afraid to experiment: There are many different ways to make barbecue sauce, so feel free to adjust the ingredients to suit your taste. You can add different spices, herbs, or even fruits to create a unique sauce.
  • Let the sauce simmer: Simmering the sauce for a longer period of time will help the flavors to develop and mellow. Aim for at least 30 minutes, but you can simmer the sauce for up to an hour if you have time.
  • Taste the sauce as you go: Adjust the seasonings to taste as the sauce is simmering. You may need to add more salt, pepper, or other spices to achieve the perfect flavor.
  • Use the sauce on a variety of foods: Barbecue sauce is not just for grilled meats. You can also use it on chicken, fish, vegetables, and even tofu. It's also a great addition to sandwiches, burgers, and wraps.

Conclusion:

Homemade barbecue sauce is a delicious and versatile condiment that can be used on a variety of foods. It's easy to make and can be tailored to your own taste preferences. So next time you're firing up the grill, be sure to try out one of these homemade barbecue sauce recipes. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #sauces     #condiments-etc     #american     #easy     #beginner-cook     #dietary

Related Topics