Copycat Sweet Baby Ray’s BBQ Sauce

I am definitely not one of those that thinks everything needs to be made from scratch. But that being said, I do enjoy the challenge and reward of making something that is a good copycat of something I can buy in my grocery store. Like this copycat Sweet Baby Ray’s BBQ sauce. I was making a big ole batch of smoked pork when I realized I didn’t have a sauce on hand. Well, in no time at all I whipped this great sauce together. It has the right consistency, just like the ‘real’ stuff. And it has that (nearly) same great flavor.
Copycat Sweet Baby Ray's BBQ Sauce

The great thing about making your own copycat Sweet Baby Ray’s BBQ sauce is that you can customize it for your tastes. Want it a bit more smokey? Add a tad bit (a very small tad bit) of liquid smoke. Maybe (like me) you want a bit of spiciness? Add more cayenne pepper or a few (long) shakes of hot sauce. Thinner? Stir in some water. Thicker? Don’t add as much water. Make it your own. I did.

Also try my copycat Dreamland BBQ sauce.

Copycat Sweet Baby Ray's BBQ Sauce

 I was making a big ole batch of smoked pork when I realized I didn’t have a sauce on hand. Well, in no time at all I whipped this great sauce together. It has the right consistency, just like the ‘real’ stuff. 
Course BBQ Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 cups
Calories 385kcal
Author Mike

Ingredients

  • 1 1/4 cups ketchup
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup pineapple juice or apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper optional
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons cold water optional
  • 1 tablespoon corn starch optional

Instructions

  • Stir together all ingredients except for the water and corn starch in a medium sauce pan over medium-high heat.
  • Bring to a boil then reduce the heat to a simmer. Continue to simmer for 5 minutes, stirring often, until the brown sugar has dissolved.
  • If you want a thicker sauce, combine the water and corn starch in a small glass and slowly stir in to the sauce. Continue to simmer until the desired thickness is achieved.
  • If the sauce gets too thick add water, a very little bit at a time, and stir.

Nutrition

Calories: 385kcal | Carbohydrates: 96g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1620mg | Potassium: 719mg | Fiber: 1g | Sugar: 88g | Vitamin A: 989IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg

Nutritional values are approximate.

Balsamic Smoked Honey Vinaigrette

Anita and I were grabbing lunch at one of our local favorite pizza joints not long ago. The lunch special comes with a small side salad. For the dressing Anita went with the balsamic smoked honey vinaigrette. I was intrigued. She was intrigued. Smoked honey? You know, that has to be good. Well, it was. It was “bring me a bottle of that dressing so I can drink it” good. Of course, that means I had to make a version of it when I got home.
Balsamic Smoked Honey Vinaigrette

This is a great, simple dressing without the smoked honey. With it, it becomes something a bit different. The smoke flavor isn’t overwhelming, but it’s there. Depending on the honey that you use, I recommend adding just a bit at first and tasting to see if you want to add more. Me, I want that smokiness up front and center. You might now.

Also try my blue cheese vinaigrette.

Balsamic Smoked Honey Vinaigrette

Smoked honey? You know, that has to be good. Well, it was. It was “bring me a bottle of that dressing so I can drink it” good.
Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 1273kcal
Author Mike

Ingredients

  • 1/2 cup light olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup smoked honey or less, to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Whisk together all ingredients.

Nutrition

Calories: 1273kcal | Carbohydrates: 82g | Protein: 1g | Fat: 108g | Saturated Fat: 15g | Sodium: 2346mg | Potassium: 144mg | Fiber: 1g | Sugar: 79g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

Green Enchilada Sauce

Hatch chiles can be hard to come by here in Indiana. And when they are here, I grab a big batch of them. I love roasting them. They are great in lots of lots of dishes, and specially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!
Green Enchilada Sauce

If you are unable to find and roast Hatch chiles, roasted green chiles from a can are a fine substitute in this green enchilada sauce. You may want to drain the chiles first if they come in a lot of liquid.

As far as the amount of cumin in this recipe goes, I’d say use your own tastes as a guide. I rather like cumin, but Anita does not so I cut back on it quite a bit. The sauce was still fantastic.

Green Enchilada Sauce

Hatch chiles are great in lots of lots of dishes, and specially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!
Course Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 cups
Calories 58kcal

Ingredients

  • 2 pounds Hatch Chiles roasted, stems, skin, membranes and seeds removed, chopped
  • 2 tablespoons olive oil
  • 2 onions chopped
  • 2 jalapeños stems, membranes and seeds removed, chopped
  • 1 head garlic cloves peeled, chopped
  • 1 tablespoon ground cumin I used 1/2 tablespoon
  • 3 cups water
  • kosher salt
  • freshly ground black pepper

Instructions

  • Heat the oil in the large saucepan over medium heat.
  • Add the onion and jalapeno and cook until just starting to soften.
  • Add the garlic and cook another 2 minutes, stirring.
  • Add the chiles, cumin and water. Stir and let simmer 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and let cool slightly.
  • Working in batches, blend the mixture in a blender or food processor until the desired texture is achieved.
  • Store in the fridge for 2-3 days or freeze for later use.

Nutrition

Calories: 58kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 97mg | Fiber: 5g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.