Best 6 Spicy Indian Barbecue Sauce Recipes

HOMEMADE SPICY BARBECUE SAUCE

Steps:

• Combine all ingredients in a small saucepan over medium low heat. Stir to combine and simmer 5 minutes. Use warm or let cool, pour into a jar and refrigerate until needed. Enjoy!

KATHY'S AWARD WINNING BARBEQUE SAUCE

Steps:

• In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
• Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

SWEET & SPICY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

SPICY INDIAN BARBECUE SAUCE

Steps:

• In a 1 quat saucepan cook onion,garlic and gingerroot in hot oil till onion is golden brown.
• Stir in curry powder,cook for 1 minute more.
• Add barbecue sauce,paprika,salt and pepper sauce.
• Bring to a boil,reduce heat and simmer uncovered for 5 minutes.
• Remove from heat,cool slightly.
• Stir in yogurt.
• Place sauce in a blender cover and blend until smooth.

INDIAN-SPICED BBQ RIBS

Steps:

• Heat olive oil in a large saucepan over medium-heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool.
• For the ribs: Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce.

INDIAN SPICED BARBECUED LAMB

Steps:

• Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
• If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
• To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).