Basic BBQ Sauce

I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.
I’m going to call this sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I have also been known to slather it on my grilled hot dogs and hamburgers.

5 from 1 reviews
Basic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 cups ketchup
  • 2 tablespoons smoked paprika
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons (more or less, to taste) hot sauce
  • 1 teaspoon (more or less, to taste) liquid smoke
  • 2 tablespoons Kosher salt
  • 2 tablespoons freshly ground black pepper
Instructions
  1. Place all ingredients into a blender and process until smooth.
  2. Transfer to a sauce pan over medium heat.
  3. Heat thoroughly. Serve or use warm.

Chipotles in Adobo

I go thru a lot of chipotles in adobo sauce. I have an entire section of one of my pantry shelves devoted to cans of them. So it occurred to me that I should try my hand at making them at home. These chiptoles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.
I dried my smoked jalapenos in my Nesco Snackmaster Pro dehydrator. If you don’t have a dehydrator you can place the jalapenos on a baking sheet and place in the oven at the lowest temperature setting. Rotate the jalapenos every few hours until dried.

You can also skip the smoking and drying of the jalapenos and buy dried chipotles at your marketplace. In our grocery store the dried peppers can be found by the produce section.

5 from 1 reviews
Chipotles in Adobo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 54 hours
 
Ingredients
  • 12 jalapenos
  • Boiling water
  • 1 cup tomato puree
  • 1 teaspoon honey
  • 1/2 cup water
  • 1 medium onion, sliced thin
  • 4 large garlic cloves, chopped
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 tablespoon black peppercorns
Instructions
  1. Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
  2. Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
  3. Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
  4. Remove the stems (and seeds, if desired) and transfer to a large bowl.
  5. Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
  6. Remove 4 of the peppers and transfer to a blender.
  7. Add the tomato puree and honey and 1/2 cup of the soaking water.
  8. Blend until you have a paste.
  9. Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
  10. Add the onion, garlic, vinegar, salt and peppercorns.
  11. Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
  12. Store in the freezer or use within a month.


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Apricot BBQ Sauce

Oh my goodness. I wasn’t even looking for another BBQ sauce to add to my list of homemade, fantastically-good sauces. I actually made this apricot BBQ sauce only because I found a jar of apricot preserves in the back of the pantry that needed to be used up. I now take it as a sign because this is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to stick to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.
The apricot preserves add a light fruity flavor but it’s there in the back with lots of other great flavors and isn’t so in-your-face. Now, if you want to have a more apricot-like sauce, feel free to add more. You might want to if you’re using the sauce for pork, because apricot (or peach for that matter) goes great with pork. But if you’re using this sauce on say chicken, you might want to use a little less.

5 from 1 reviews
Apricot BBQ Sauce
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 3/4 cup ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • Pinch of Kosher salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 dash Worcestershire sauce
  • 1 1/2 teaspoons unsalted butter
  • 1 pinch garlic powder
  • Hot sauce, to taste
  • 1 cup (more or less, to taste) apricot preserves
Instructions
  1. Place all ingredients into a medium saucepan over medium heat.
  2. Stir and heat until the butter is melted.

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Peach BBQ Sauce Version 2.0

I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness. My original peach BBQ sauce was more like a traditional Kansas City sauce. This one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply this peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.

5 from 1 reviews
Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 peaches, peeled, pitted, chopped
  • 3/4 cup peach nectar
  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon white vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chipotle salsa (or use 1 teaspoon of adobo sauce from canned chipotles)
  • 1/4 teaspoon liquid smoke
  • Hot sauce, to taste (optional)
Instructions
  1. Place all ingredients in a saucepan over medium-high heat.
  2. Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
  3. Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.

Fire-Eater Burger Sauce

I love just putting the ‘usual’ condiments on my burgers. My favorite is mayonnaise, which is odd since I definitely did not grow up a mayo fan. Sometimes though, I need a little kick to my burger and since I absolutely love Fire-Eater seasoning, I knew it would find its way into this nice creamy, but a bit spicy, Fire-Eater burger sauce.
Fire-Eater Burger SauceIf you don’t have Sriracha on hand (???), then you can certainly substitute your favorite hot sauce, from the mild to the wild. Oh, and yes, this sauce is also fantastic on sandwiches or wraps. And now that I ponder it more, I bet it would be great on grilled chicken wings. I’m gonna try that next!

Also check out my version of Nancy’s Special Burger Sauce, copycat Smashburger Sauce, or another one of my seriously spicy favorites, 18000 Island sauce.

Fire-Eater Burger Sauce
Author: 
Recipe type: Burger Sauce
Cuisine: American
Serves: 4 servings
 
Ingredients
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon chili paste (Sambal Oelek)
  • 2 tablespoons Fire Eater seasoning
  • 3/4 teaspoon Sriracha
Instructions
  1. Whisk together all ingredients until smooth.

Sno-Cone Syrup

Yes, I do have a machine that shaves ice. I mean, why wouldn’t I? Everyone loves sno-cones. I used to buy big bottles of syrup at the store (due to occasional laziness) and finally asked myself how hard could it really be to make some at home? The answer? It’s not hard at all and the flavors are so much more bold. I keep a few different ones on hand in squeeze bottles, ready to make delicious sno-cones at a moment’s notice.

Here’s the ice shaver that I use. It’s small, fairly cheap, and has held up for years. Just add a few ice cubes and turn it on and it starts shooting out perfectly shaved ice in an instant.

5 from 1 reviews
Sno-Cone Syrup
Author: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 cups sugar (you can substitute Splenda or the equivalent)
  • 1 cup water
  • 1 (0.13 ounce) your favoriteKool-Aid flavor packet
Instructions
  1. Combine the sugar and water in a saucepan.
  2. Bring to a boil over high heat and let boil for 1 minute, stirring.
  3. Remove from heat and stir in the flavor packet.
  4. Allow to cool in the fridge for 1 hour before using.

Smokehouse BBQ Sauce

I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love, but because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
smokehouse-bbq-sauceThick but not too thick, this sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a ways it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a good way.

5 from 1 reviews
Smokehouse BBQ Sauce
Author: 
Recipe type: BBQ Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 4 dried ancho chile peppers
  • 2 cups water
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1/2 cup Worcestershire Sauce
  • 2 tablespoon paprika
  • 2 tablespoon dry mustard
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon black peppercorns
  • Liquid smoke, to taste
  • Hot sauce, to taste
  • 1/2 lemon
  • 1/4 cup unsalted butter
Instructions
  1. Heat a large skillet over medium heat.
  2. Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
  3. Add the water and bring to a boil.
  4. Reduce heat to a simmer and simmer for 5 minutes.
  5. Remove from heat and let stand for 10 minutes.
  6. Remove peppers to a cutting board, but reserve the water.
  7. Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
  8. Add the remaining ingredients except for the lemon and butter.
  9. Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
  10. Stir in the lemon juice and add the butter and stir until melted.

Southwestern BBQ Sauce

The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it. Chipotles (smoke-dried jalapenos) are one of my favorite things. I love the combination of heat and smokiness. They’re perfect for things like this southwestern BBQ sauce.
southwestern-bbq-sauceI rubbed down a rack of St. Louis-style ribs with homemade Cajun seasoning then smoked it for 6 hours until the meat was nice and tender.  I then brushed on some of this great southwestern BBQ sauce let the ribs smoke for another 15 minutes, just long enough to set the sauce up just a bit. It’s not a thin sauce, and it’s not a thick sauce. I’d call it just the right consistency for things like ribs. You know you’re going to get messy eating them, but there’s no reason to drown in the sauce or to have it all just roll off the ribs and down your arms.

Southwestern BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped chipotle chiles in adobo sauce
  • 1/2 cup red wine vinegar
  • 2 tablespoons freshly squeezed lime juice
  • Adobo sauce, from the chipotles
  • 4 cups tomato sauce
  • 1/2 cup molasses
  • 2 teaspoons dry mustard
  • 2 bay leaves
  • 1/2 teaspoon salt
Instructions
  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add the onions and saute until starting to soften, about 5 minutes.
  3. Add the garlic and the chipotles and cook for 1 minute.
  4. Deglaze the pan with the vinegar and lime juice.
  5. Reduce heat and simmer until the liquid is reduced by half.
  6. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt.
  7. Increase heat and bring to a boil then reduce to a simmer and continue simmering, stirring often, for 15-20 minutes or until the sauce is the desired thickness.
  8. Remove from heat and let cool slightly before straining through a fine-mesh strainer.