Figured that I'd make my 2 favorite BBQ sauces today. The wife/ kids like the sweet, and I like the spicy Probably gonna' smoke some food next weekend and wanted a little dippin' sauce on the side.
Sweet BBQ Sauce
2 cups packed brown sugar
2 cups Ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 oz) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 oz) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke (optional)
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt
In a large saucepan combine all ingredients and bring to a boil. Reduce heat/simmer (uncovered) for 15 minutes or until flavors are blended. Remove from heat and cool. (I generally jar in pints) Makes about 2 quarts.
Spicy BBQ Sauce
2 cans (15 oz each) of apricot halves--drained. (Can also use mandarin oranges)
4 cups packed brown sugar
4 cups cider vinegar
1 can (29 oz) tomato sauce
2 cups Ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup of orange juice
1/2 cup of honey
1/2 cup molasses
3 tablespoons salt
3 tablespoons chicken bouillon granules
2-4 tablespoons crushed red pepper flakes (per your own heat level)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
In a blender, process apricots until smooth. Pour into a large saucepan and add the rest off the ingredients. Bring to a boil, reduce heat, and simmer uncovered for one hour or until flavors are blended. Makes about 4 quarts---I usually cut the recipe in half.
Sweet BBQ Sauce
2 cups packed brown sugar
2 cups Ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 oz) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 oz) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke (optional)
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt
In a large saucepan combine all ingredients and bring to a boil. Reduce heat/simmer (uncovered) for 15 minutes or until flavors are blended. Remove from heat and cool. (I generally jar in pints) Makes about 2 quarts.
Spicy BBQ Sauce
2 cans (15 oz each) of apricot halves--drained. (Can also use mandarin oranges)
4 cups packed brown sugar
4 cups cider vinegar
1 can (29 oz) tomato sauce
2 cups Ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup of orange juice
1/2 cup of honey
1/2 cup molasses
3 tablespoons salt
3 tablespoons chicken bouillon granules
2-4 tablespoons crushed red pepper flakes (per your own heat level)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
In a blender, process apricots until smooth. Pour into a large saucepan and add the rest off the ingredients. Bring to a boil, reduce heat, and simmer uncovered for one hour or until flavors are blended. Makes about 4 quarts---I usually cut the recipe in half.