Good Morning Buenos Aires

3 Great Barbecue Sauce Recipes you can make in 15 minutes or less

barbecue sauce recipeSimple Barbecue Sauce

5 ingredients, simple prep

  • 2 cups Tomato Ketchup
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Brown Sugar
  • 1/8 teaspoon Bottled Hot Sauce

Instructions:

  • Combine all ingredients in a sauce pan. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally. Makes approximately 2 cups of barbecue sauce.

Substitutions/Notes:

  • Use Teriyaki Sauce instead of Soy Sauce for a richer sweeter sauce
  • Add a little Tabasco or local hot sauce to spice it up a bit
  • Thicken with Cornstarch if barbecue sauce is too thin

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KC Classic Sweet BBQ Sauce

Ingredients:

  • 2 tablespoons chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon table salt
  • 2 cups ketchup
  • 1/2 cup yellow mustard
  • 1/2 cup apple (manzana) vinegar
  • 1/3 cup Salsa Inglese (Worcestershire sauce)
  • 1/4 cup lemon juice
  • 1/4 cup miel de cana (found at most dieteticas and very much like dark molasses)
  • 1/4 cup honey (miel)
  • 1 teaspoon hot sauce (optional)
  • 1 cup brown sugar
  • 3 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 4 medium cloves of garlic, crushed or minced

Instructions:

  • Combine all ingredients in a sauce pan. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally. Makes approximately 6 cups of barbecue sauce.

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South Carolina Mustard Sauce

Ingredients:

  • 2 cups yellow mustard
  • 2/3 cup apple (manzana) vinegar
  • 3 tablespoons tomato paste
  • 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
  • 3/4 cup sugar
  • 2 teaspoons chicken (pollo) bouillon powder
  • 2 teaspoons dried rosemary leaves
  • 3 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper

Instructions:

  1. Mix the wet ingredients together in a bowl.
  2. Add bouillon powder to the bowl. Crush the rosemary leaves in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

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Posted by on Oct 17 2011. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.
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