Best 20 Sweet Barbecue Sauce Recipes

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**Savor the Sweet Symphony of Barbecue: A Culinary Journey through Tangy, Sticky, and Irresistible Flavors**

Prepare to embark on a tantalizing culinary adventure as we delve into the realm of sweet barbecue sauce, a delectable condiment that elevates any dish to gastronomic heights. This versatile sauce, with its harmonious blend of sweet and savory notes, smoky undertones, and a touch of tang, is a true symphony of flavors that will leave your taste buds dancing.

Indulge in our carefully curated collection of sweet barbecue sauce recipes, each offering a unique twist on this classic condiment. Whether you prefer a classic tomato-based sauce, a fruity variation bursting with fresh berries, or a spicy kick that adds an extra layer of excitement, we have something to satisfy every palate.

In this comprehensive guide, we will guide you through the art of crafting the perfect sweet barbecue sauce. Discover the secrets behind achieving the ideal balance of flavors, the art of selecting the right ingredients, and the techniques that transform ordinary pantry staples into extraordinary culinary creations.

So, fire up your grill or preheat your oven, gather your ingredients, and let's embark on this delectable journey into the world of sweet barbecue sauce. Prepare to elevate your culinary skills and tantalize your taste buds with each irresistible bite.

Let's cook with our recipes!

SWEET & SPICY BARBECUE SAUCE



Sweet & Spicy Barbecue Sauce image

I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. -Helena Georgette Mann, Sacramento, California

Provided by Taste of Home

Time 1h5m

Yield 1-1/2 cups.

Number Of Ingredients 12

1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 to 3 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup ketchup
1/3 cup molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown mustard
1/2 teaspoon hot pepper 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.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.

SWEET BARBECUE SAUCE



Sweet Barbecue Sauce image

Provided by Taste of Home

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 12

1/4 cup finely chopped onion
1/4 cup butter
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup cider vinegar
1 teaspoon Liquid Smoke, optional
3/4 teaspoon paprika
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the ketchup, brown sugar, vinegar, Liquid Smoke if desired and seasonings. Cook and stir until heated through. , Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

Nutrition Facts :

SWEET BABY RAY'S BARBECUE SAUCE (COPYCAT)



Sweet Baby Ray's Barbecue Sauce (Copycat) image

A copycat of the famous Sweet Baby Ray's Barbecue Sauce. In my experience there is little to no need for the cornstarch slurry, but it's there as an optional step in case you want your sauce thick. Personally I just use a little of the slurry because the 10-15 minutes simmering time would already reduce the sauce and it would continue to thicken while cooling.

Provided by Addicted2Chis

Categories     Sauces

Time 25m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 14

1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 tablespoon hickory liquid smoke
2 1/2 teaspoons ground mustard
2 teaspoons paprika
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon cornstarch
1/8 cup cold water

Steps:

  • Whisk together all ingredients except cornstarch and cold water in a medium pot over medium heat. Bring to a boil.
  • Reduce heat and simmer for 5 minutes until sugar has dissolved.
  • Combine the cornstarch and cold water then mix well to create a slurry. Add slurry to the sauce to thicken. (optional).
  • Simmer for 10-15 minutes or until desired thickness, is achieved.

BRIE'S SPICY SWEET TANGY BARBECUE SAUCE



Brie's Spicy Sweet Tangy Barbecue Sauce image

This sauce goes great with ribs, chicken, or pulled pork. For more heat, add more cayenne pepper. For more thickness, add more cornstarch. For more tang, add more vinegar.

Provided by Briana Falb-Joslin

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

Time 45m

Yield 6

Number Of Ingredients 13

2 cups ketchup
1 cup water
5 tablespoons light brown sugar
½ cup white wine vinegar
3 tablespoons white sugar
3 tablespoons honey
1 tablespoon orange juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon garlic powder
½ tablespoon black pepper
1 ½ teaspoons cornstarch
1 teaspoon cayenne pepper

Steps:

  • Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 1111.7 mg, Sugar 44.7 g

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE



Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce image

Categories     Fourth of July     Beef Rib     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

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.

SWEET -N-TANGY BARBECUE SAUCE



Sweet -N-Tangy Barbecue Sauce image

The only barbecue sauce I use, for everything from shredded pork loin or ribs to thin sliced ham sandwiches or shredded beef. Often served with chilled potato salad & fresh homemade dinner rolls to mop up the sauce (if not using the meat in a sandwich already).

Provided by Tinkerbell

Categories     Sauces

Time 1h10m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 10

1 cup apple cider vinegar
1 cup packed brown sugar
1 cup ketchup
1/2 cup chili sauce
1/2 cup Worcestershire sauce
1/2 small onion, finely chopped
2 tablespoons lemon juice
1 teaspoon dry mustard
2 garlic cloves, minced
1 dash cayenne pepper (optional)

Steps:

  • In large saucepan, combine all ingredients and bring to a boil over medium heat.
  • Reduce heat and simmer, uncovered, for about one hour. Stir occasionally.
  • *For ribs: Boil ribs with some salt & pepper and a quartered onion until tender. Then drain and place on broiler pan. Baste with sauce, broil 5 minutes, turn ribs over and baste other side. Broil 5 minutes longer. Serve.
  • *For shredded pork sandwiches: Put sauce and pork loin in crock pot on low for 5-6 hours or until pork begins to shred itself when poked with a fork.
  • *For barbecue ham sandwiches: Put sauce and thin, deli sliced ham torn into 2 inch pieces into crock pot and heat on low for 2 hours or until hot.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE



Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly ground black pepper
1 tablespoon brown sugar
4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)
2 tablespoons olive oil
1 small red onion, peeled, sliced thin
3 peaches, pitted, cut into medium sized cubes
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, cut into medium sized cubes
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Salt and freshly ground black pepper

Steps:

  • Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
  • Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
  • Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
  • Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
  • Serve the chops hot with extra barbecue sauce on the side.
  • Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

SMOKY-SWEET BARBECUE SAUCE RECIPE BY TASTY



Smoky-Sweet Barbecue Sauce Recipe by Tasty image

Here's what you need: tomato, onion, garlic, apple cider vinegar, bourbon, dark brown sugar, garlic powder, mustard powder, smoked paprika, cayenne pepper, chili flakes, salt

Provided by Newell Ball

Categories     Sides

Yield 6 (16-ounce) jars

Number Of Ingredients 12

12 lb tomato, peeled- (about 5 quarts)
3 cups onion, finely chopped
4 cloves garlic, chopped
1 ½ cups apple cider vinegar
½ cup bourbon
2 cups dark brown sugar, packed
1 tablespoon garlic powder
1 tablespoon mustard powder
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
2 teaspoons chili flakes,
2 tablespoons salt

Steps:

  • Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
  • Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
  • Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  • Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
  • Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 95 grams, Fat 2 grams, Fiber 13 grams, Protein 10 grams, Sugar 74 grams

SWEET AND TANGY BARBECUE SAUCE



Sweet and Tangy Barbecue Sauce image

This sweet and tangy basting sauce came from my husband's family. With just four ingredients, it's simple to stir up. A speedy alternative to bottled sauce, it can be brushed on chicken, ribs, pork or even turkey. -Jenine Schmidt, Stoughton, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1-1/3 cups.

Number Of Ingredients 4

1 cup ketchup
2/3 cup packed brown sugar
2 teaspoons prepared mustard
1/2 teaspoon ground nutmeg

Steps:

  • In a bowl, whisk all ingredients. Use as a basting sauce for grilled meat.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET CHERRY COKE BARBECUE SAUCE



Sweet Cherry Coke Barbecue Sauce image

Make and share this Sweet Cherry Coke Barbecue Sauce recipe from Food.com.

Provided by GingerlyJ

Categories     Sauces

Time 1h5m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups ketchup
1 (12 ounce) can cherry cola
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1/2 teaspoon sea salt
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cracked black pepper
1 teaspoon cayenne pepper

Steps:

  • combine all ingredients in a saucepan and bring to a boil.
  • reduce heat and simmer for 1 hour, stirring occasionally.

SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE



Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce image

Provided by Steve Raichlen

Categories     Beer     Bourbon     Pork     Marinate     Backyard BBQ     Pork Rib     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

6 baby back pork rib racks
1 cup bourbon
3 tablespoons coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 teaspoon ground cumin
2 cups hickory wood chips
2 cups beer
Bourbon Barbecue Sauce

Steps:

  • Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
  • Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
  • Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
  • Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
  • Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
  • After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
  • When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
  • Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.

SPICY-SWEET KOREAN BARBECUE SAUCE (SSAMJANG)



Spicy-Sweet Korean Barbecue Sauce (Ssamjang) image

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It's like American barbecue sauce, which makes sense, as it's often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly. Its main ingredient, doenjang, is a slow-fermented soybean paste that is similar to Japanese miso, providing the same rich umami flavor. Any Asian food market would stock multiple brands of doenjang; one of our favorite Korean cooking teachers, Emily Kim, a.k.a. Maangchi, advises simply, "Buy the most expensive one!"

Provided by Julia Moskin

Categories     condiments

Time 5m

Yield 1/3 cup

Number Of Ingredients 7

1/4 cup fermented soybean paste (doenjang)
1 to 2 teaspoons Korean red chile paste (gochujang)
1 garlic clove, minced
1 scallion, chopped
1 teaspoon sugar or honey
2 teaspoons roasted sesame oil
1 teaspoon sesame seeds, toasted

Steps:

  • In a bowl, combine all ingredients, adjusting the amount of chile paste to taste. Use immediately or cover and refrigerate for up to 1 week.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 22 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 3852 milligrams, Sugar 14 grams

CHICKEN WITH SWEET AND SPICY BARBECUE SAUCE



Chicken with Sweet and Spicy Barbecue Sauce image

Categories     Chicken     Mustard     Onion     Poultry     Tomato     Bake     Fourth of July     Kid-Friendly     Vinegar     Fall     Tailgating     Family Reunion     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 9

1 1/3 cups firmly packed brown sugar
1 15-ounce can tomato sauce
1 cup cider vinegar
1 large onion, chopped
6 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon dried thyme, crumbled
1 teaspoon salt
1 teaspoon cayenne pepper
2 chickens, each cut into 6 pieces

Steps:

  • Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
  • Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.

BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE



Barbecue Roast Pork With Fruity Sweet and Sour Sauce image

This dish is so easy to make.The fruity sauce would go well with chicken or fish too. I made the pork and coated cooked baby potatoes in the juices, lovely. I've made this sauce twice now and everyone loves it. I'm going to try it with bananas too, I've made it with and without the apple and it's just as good.

Provided by Gina5674

Categories     Sauces

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 tablespoon tomato puree
2 tablespoons dark soy sauce
1 teaspoon vinegar
1 teaspoon runny honey
1 1/2 tablespoons light brown sugar
1/4 teaspoon Chinese five spice powder
1 -2 garlic clove, crushed
1 pinch ground black pepper
1 pinch chili powder (if required, optional) (optional) or 1 teaspoon chili sauce (if required) (optional)
1 kg joint pork
500 g baby potatoes, halved and boiled
2 spring onions, chopped
1/2 onion, chopped
1 teaspoon rapeseed oil (flavourless)
1 teaspoon sesame oil
2 large mandarin oranges or 2 large tangerines, segmented
2 slices pineapple, diced
1/2 large apple, diced
2 1/2 cups water
3/4 cup sugar
1/4 cup white wine vinegar (distilled is ok)
1/2 cup tomato ketchup
salt and pepper
1 tablespoon cornflour
1 tablespoon water

Steps:

  • Preheat oven to 190°C.
  • Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
  • Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
  • Sauté the onions and garlic in both oils until softened.
  • Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
  • Simmer for 10 minutes.
  • Mix cornflour and tbsp water to runny mixture.
  • Pour cornflour mixture into sauce, stirring until thickened.
  • Simmer for another 5 minutes.
  • Keep warm.
  • When meat is ready take out and rest on a plate.
  • Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
  • Slice meat adding any juices to the potatoes.
  • Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.

SWEET AND SOUR BARBECUE SAUCE



Sweet and Sour Barbecue Sauce image

This sauce will keep well refrigerated for up to 1 month and freezes wonderful for up a 1 year! Use this for any recipe you like that requires sweet and sour BBQ sauce, it's wonderful on spareribs! If you like a more thicker sauce then mix 1 cup cold water with 1/4 cup cornstarch and stir into the simmering sauce at the end of cooking time. This sauce should be prepared a day ahead and refrigerated to blend flavors. If you like some heat add in cayenne pepper if desired. You will love this BBQ sauce!

Provided by Kittencalrecipezazz

Categories     Sauces

Time 3h5m

Yield 2 gallons

Number Of Ingredients 15

1 green bell pepper, seeded and chopped (optional)
1 medium onion (very finely chopped)
1/4 cup oil
1 (8 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (24 ounce) bottle ketchup
1 quart cold water
3 tablespoons apple cider vinegar
1/4 cup brown sugar
1/2 teaspoon black pepper
2 teaspoons chili powder
2 tablespoons garlic powder (or use 3 tablespoons fresh garlic sauteed with onion)
1 tablespoon prepared yellow mustard
2 tablespoons grated horseradish
salt (optional)

Steps:

  • In a Dutch oven heat oil over medium heat.
  • Add in onion (fresh garlic and green pepper if using) saute until the onion is tender.
  • Reduce the heat to low and add in the tomato paste; cook stirring for 2 minutes.
  • Add in tomato sauce with all remaining ingredients; bring to a simmer cook stirring for about 5 minutes.
  • Reduce heat to low; cover and simmer for about 2-1/2 hours (uncover the last hour of cooking) stirring occasionally until sauce thickens and reduces.
  • Season with salt if desired.
  • Cool to room temperature and chill overnight before using.

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.

SWEET & TANGY BARBECUE SAUCE



Sweet & Tangy Barbecue Sauce image

Provided by Karen Busen

Categories     Sauce     Garlic     Mustard     Fourth of July     Backyard BBQ     Summer

Number Of Ingredients 8

1 tablespoon vegetable oil
1 large yellow onion, minced
2 cups ketchup
8-ounce jar honey mustard
2 tablespoons minced garlic
1/4 cup brown sugar
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce

Steps:

  • Heat the oil in a large saucepan and sweat the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. (Alternatively, transfer it to an upright blender and back again.) Simmer gently for an additional 5 minutes.
  • Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.

SWEET 'N' TANGY BARBECUE SAUCE



Sweet 'N' Tangy Barbecue Sauce image

Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more.

Provided by Taste of Home

Time 40m

Yield 2-1/2 cups.

Number Of Ingredients 17

1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1-1/2 cups water
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup honey
2 tablespoons chili powder
1 tablespoon molasses
2 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 to 1 teaspoon liquid smoke, optional

Steps:

  • In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. , Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GRILLED CHICKEN WITH SWEET CAROLINA BARBECUE SAUCE



Grilled Chicken With Sweet Carolina Barbecue Sauce image

This makes the best barbecue chicken on the planet. The extra effort of making the marinade is a definite payoff. The sweet mustard glaze gives the grilled chicken a wonderful crisp coating. The chicken does need to marinate overnight so plan ahead. This mustard sauce is also fantastic on pork chops. MAKE AHEAD: The sauce can be safely stored in a lidded jar in the refrigerator for a month. WINE: The sweet barbecue sauce mate well with a full-bodied, fruity grenache such as Domaine Lafond Roc-Epine Lirac Blanc 2004 or an off dry fruity Reisling such as the very easy to drink 2002 Reisling - Domaine Fernand Engel.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

3/4 cup unsulphured molasses
1/2 cup pure olive oil
1/2 cup ruby port or 1/2 cup marsala
2 tablespoons Dijon mustard
2 tablespoons soy sauce or 2 tablespoons low sodium soy sauce
2 tablespoons fresh ground pepper
1 tablespoon Worcestershire sauce
1 shallot, minced
1 green onion, chopped
3 lbs chicken breasts, thighs, quarters, drumsticks, bone in (your family's favorite)
2 cups yellow mustard
3/4 cup light brown sugar
1/4 cup strong brewed coffee
2 tablespoons honey
1 tablespoon unsulphured molasses
1 tablespoon liquid smoke (optional)
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce

Steps:

  • In a medium saucepan, combine all of the sauce ingredients and bring to a simmer. Stir well and remove from heat. Let cool to room temperature, then pour into a glass jar with lid and refrigerate.
  • In a large bowl or extra large ziplock, add the first 9 ingredients and mix well. Let sit at room temperature for 30 minutes. Then, add the chicken pieces and turn to coat. Refrigerate overnight.
  • Light your grill or preheat broiler.
  • Remove the chicken from the marinade and arrange the pieces on a baking sheet/s.
  • Brush the chicken pieces with the Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating, until cooked through and nicely glazed, 8 to 10 minutes per side.
  • Serve hot or at room temperature.

INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE RECIPE



INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE Recipe image

Provided by LaLaCooks

Number Of Ingredients 16

Pork
1 cup plus 2 teaspoons table salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika (see note)
1 teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1 1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Steps:

  • 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately. TECHNIQUE Cutting Pork Butt in Half Halving the pork increases its surface area, which creates more flavorful bark. Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally. STEP-BY-STEP Adding Smoke Flavor (Without a Fire) 1. SOAK IN SMOKE Adding liquid smoke to brine draws smoky flavor deep into meat. 2. RUB WITH SMOKE Rubbing pork with more liquid smoke gives bark pronounced smoky flavor. 3. SPICE IT UP Adding smoked paprika to dry rub brings additional smokiness and helps bark develop its color.

Tips:

  • To make a smooth and lump-free sauce, whisk together the cornstarch and water until smooth before adding to the saucepan.
  • Use a variety of spices to create a flavorful sauce. Some good options include paprika, garlic powder, onion powder, chili powder, and cumin.
  • If you like a smoky flavor, add a tablespoon of smoked paprika to the sauce.
  • For a thicker sauce, simmer for a longer period of time.
  • Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
  • Use the sauce on grilled or roasted meats, chicken, or fish.
  • You can also use the sauce as a dipping sauce for chicken nuggets, French fries, or onion rings.

Conclusion:

This sweet barbecue sauce recipe is easy to make and can be used on a variety of dishes. It is a delicious and flavorful sauce that will add a touch of sweetness and spice to your next meal. Whether you are grilling, roasting, or baking, this sauce is sure to be a hit.

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