3 Barbecue Sauce Recipes

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My family agrees that Greg’s Boston butt is the best around.  We don’t all agree on barbecue sauce though.  The kids like a sweet sauce while I prefer a vinegar sauce and Greg doesn’t need any sauce at all.  Here are three recipes that are all great.

W & S Barbecue Sauce
 
Author:
 
Ingredients
  • 1 c. Coca-Cola
  • 1 c. ketchup
  • ¼ c. Worcestershire sauce
  • 3 tbsp. A1 steak sauce
  • 1 tsp. hot sauce
  • 2 - 3 tbsp. brown sugar
  • 1 tsp. onion flakes
  • 1 tsp. garlic flakes
  • ½ tsp. freshly ground black pepper
Instructions
  1. Combine all ingredients in a saucepan and bring to a boil. Remove from heat, cool, pour into jar and store in refrigerator. Makes 2½ cups.
  2. The second sauce is a Jack Daniel's Barbecue sauce. It cooks for a while so all alcohol is cooked out. It's another sweet sauce that is really good.
Notes
The is the sauce that both my kids love. It will keep for months in the refrigerator.

Vinegar Sauce
 
Author:
 
Ingredients
  • 2 c. cider vinegar
  • 3 tbsp. ketchup
  • 2 tbsp. brown sugar
  • 3 tsp. coarse salt
  • 1 tbsp. hot sauce
  • 1 tsp. red pepper flakes, or more to taste
  • 1 - 2 tsp. black pepper
Instructions
  1. Combine all ingredients in a nonreactive mixing bowl and whisk until the salt and brown sugar dissolve. Pour into jars and store in refrigerator. Sauce will keep for several months in refrigerator. Makes about 2¼ cups.
Notes
This is my favorite sauce!

Jack Daniel's Barbecue Sauce
 
Author:
 
Ingredients
  • 1 c. Jack Daniel's Tennessee Whiskey
  • 1 c. ketchup
  • 1 c. cider vinegar
  • 1 c. packed brown sugar
  • 2 tsp. onion flakes
  • 2 tbsp. Worcestershire sauce
  • 2 tsp. hot sauce
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. liquid smoke
Instructions
  1. Combine all ingredients in a large, heavy, nonreactive saucepan and bring to a boil over high heat. Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 minutes, stirring from time to time with a wooden spoon. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes 4 cups.
  2. The third recipe is my favorite. It's thin, so if you plan to eat it on a sandwich mix in with meat first, then spoon meat onto bread. I like to pour it on the meat and eat it without bread.
Notes
Recipe from Barbecue Bible by Steven Raichlen

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