For classic Alabama barbecue, only white sauce will do

When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white...

Barbecue Sauces From The South
(and Some From All Over)

I got on a barbecue kick last summer. I even had a family event featuring several kinds of barbecue sauce presented not unlike a wine tasting. So I kept searching online for more recipes and even found this cool video of two good ole boys singing about the different kinds of barbecue. Something I learned is that barbecue is normally a condiment, not a glaze. But I believe that if it tastes good, why split hairs. Therefore, I have included several glazes and a rub or two.

After showing this to several people, they asked for copies. Since I did this initially for myself, I had not kept track of where each recipe originated. Now, I am backtracking and will be adding proper credit as I find it again. If you see something that originated with you, drop me an email and I will give you your proper credit.

The BBQ Song - Rhett & Link

http://www.youtube.com/watch?v=6ubTQfr_tyY&feature=results_main&playnext=1&list=PL01BE09E79316B9F7

Southern Barbecue Recipes
Presented in the Order of Secession

South Carolina December 20, 1860

Traditional South Carolina barbecue sauces are mustard based yellow sauce.
1. South Carolina Mustard Sauce
If you haven’t tried a mustard based barbecue sauce then you are really missing out on something. This sauce works well with almost anything, but particularly pork.
• 1 cup prepared yellow mustard
• 1/2 cup balsamic vinegar
• 1/3 cup brown sugar
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon cayenne (sub Paprika for less spicy, I will do this next time.)
Preparation: Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.
Source: Unknown
2. Sweet and Sour Mustard Barbeque Sauce
In South Carolina you find a tangy mustard barbeque sauce made of cider vinegar, yellow mustard, brown sugar and spices. It’s easy to make, so there’s no reason not to try it. This sauce is good for all kinds of meat, but especially so for pork and chicken. It can be basted it on late in the smoke, and also used as a table sauce
There are many different recipes for mustard sauce. Some are sweetened up with more sugar, while others back off on the sugar and let the vinegar and mustard bite cut through. This mustard sauce recipe is a good compromise between sweet and tangy.
• 1/2 cup of prepared yellow mustard
• 1/4 cup of cider vinegar
• 3 tablespoons of brown sugar (dark)
• 1/2 teaspoon of paprika
• 1/2 teaspoon of Worcestershire sauce
• 1/2 teaspoon white pepper
• 1/2 teaspoon of cayenne pepper (powdered)
• 1/4 teaspoon of black pepper
To mix the ingredients, I find it easiest to add everything to a small, tightly sealing jar, and shake the livin’ daylights out of it! Not only do you get a great sauce with this recipe, but you also get a nice little workout!
This mustard-based barbeque sauce has a smooth consistency...the tartness of the vinegar is balanced by the brown sugar sweetness. This is my favorite of all the non-tomato based bbq sauces.
Occasionally I put this sauce together with more cayenne pepper. One full teaspoon of the red powder gives this sauce an enjoyable level of flame! (If you like that sort of thing!)
The flavor of this mustard-based sauce works very well with pork and chicken. Actually, I keep a squeeze bottle of it around for other stuff, like fish and meatloaf. I’ve even been known to dip my french fries in this one!
This barbecue sauce is good to baste with, but like other sauces with sugar, to prevent burning, it should only be used on the meat as it’s finishing up on the smoker.
Source: http://www.smoker-cooking.com/mustardbarbequesauce.html
Mississippi January 9, 1861

Barbecue sauce here is very vinegary usually served on a Pork Shoulder.

3. Best Odds Pulled Pork Sauce
This thin, vinegary sauce is added to pulled pork after it has been smoked and pulled. This keeps the meat moist and adds flavor.
• 1 1/2 cups apple cider vinegar
• 1/2 cup hot water
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne
Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Add slowly to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/bl40424b.htm
Florida January 10, 1861

Florida is no longer a southern state and therefore contributes nothing to the barbecue world.

Alabama January 11, 1861

4. Alabama White Barbecue Sauce

This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
• 2 cups mayonnaise
• 1 cup apple cider vinegar
• 2 tablespoon lemon juice
• 3 tablespoons black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/ble00114.htm

Georgia January 19, 1861

In northern Georgia and the western Carolinas barbecue sauce starts with mustard. Sometimes it gets sweet and sometimes it gets spicy.

5. Spicy Georgia Barbecue Sauce
This tangy mustard sauce has a touch of heat and is the perfect barbecue sauce for pulled pork, but don’t be afraid to try it on chicken or ribs.

• 1 cup prepared mustard
• 1/2 cup brown sugar, firmly packed
• 1/4 cup apple cider vinegar
• 2 tablespoons butter

Source: http://bbq.about.com/od/barbecuesaucerecipes/r/Georgia-Mustard-Sauce.htm

6. Georgia Barbecue Sauce

• 1 1/2 cups apple cider vinegar
• 1/2 cup yellow mustard
• 1/2 cup ketchup
• 1/3 cup dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne
• 2 garlic cloves

In a bowl, whisk together vinegar, mustard, ketchup, sugar, salt, pepper, cayenne, and garlic.

Source:http://www.saveur.com/article/Recipes/Georgia-Barbecue-Sauce

Louisiana January 26, 1861

7. The Best Dang Rib Sauce, Period

“This sauce began as a dare to top an ex-boyfriend’s father’s locally famous sauce. Something magical happens when it hits the grill! Don’t forget to add to the ribs in the last 5 to 10 minutes of cooking, or else the high sugar content will scorch. Don’t let the strong smell of vinegar scare you while cooking; the flavor of the sauce after cooking does not reflect the scent that fills the kitchen while cooking.”

• 2 tablespoons olive oil
• 1/2 fresh poblano pepper, seeded and finely chopped
• 1/2 onion, finely chopped
• 1 teaspoon honey
• 3 tablespoons dark molasses
• 1/3 cup packed brown sugar
• 1 (6 ounce) can tomato paste
• 1/2 cup apple cider vinegar
• 1/4 cup Marsala wine
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon liquid smoke flavoring
• salt and pepper to taste

1. Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
2. Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
3. Store refrigerated.

Source: http://allrecipes.com/recipe/the-best-dang-rib-sauce-period/

Texas February 1, 1861

8. Texas BBQ Sauce

Traditional Texas BBQ Sauce is a sweet and spicy mixture of tomato, spices and vegetables. Somewhat old fashioned when compared to popular sauces of today this sauce takes a
little more time but is definitely worth the effort with its rich flavor. Mainly used on beef brisket.
• 1 cup water
• 1 cup ketchup
• 1/2 cup cider vinegar
• 1/4 cup butter
• 1/4 cup minced onion
• 3 stocks celery, chopped
• 3 tablespoons Worcestershire sauce
• 2 tablespoons spicy mustard
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 beef bullion cube
• 1 tablespoon paprika
• 2 teaspoons chili powder
• salt and pepper to taste
Preparation: Melt butter in a medium sauce pan. Add garlic, onion, and celery. Saute until lightly browned. Add water and bullion cube. Stir until bullion is dissolved. Add remaining ingredients, stir and simmer for about 15 minutes.
Source:http://bbq.about.com/od/barbecuesaucerecipes/r/bl90907a.htm

Virginia April 17, 1861

9. Southern Virginia Barbecue Sauce

This barbecue sauce is used in Southern Virginia and Eastern North Carolina for pork and chicken.

• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper *
• 1 tablespoon Tabasco sauce *
• 1 teaspoon salt
• 1 teaspoon black pepper

Combine the vinegars, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight fitting lid. Refrigerate for 1-2 days before using so flavors will blend. Shake occasionally and store for up to 2 months in the refrigerator.

Source: http://www.recipegoldmine.com/regsouth/southern-virginia-barbecue-sauce.html

10. Virginia Style Barbecue Sauce

This barbecue sauce recipe came from Virginia but I’m not sure they were natives. It tastes more like a sauce from Georgia or Mississippi. Oh well, no matter where it came from, it’s good. This is better cooked on the meats. If you are smoking or charcoal grilling, leave out the liquid smoke. This recipe stands on its own but you can also use it as a starter for developing your own sauce. Add a little chili powder, onions or hot sauce and it will impart a completely different flavor.
• 1 can tomato sauce
• ½ cup molasses
• ¼ cup white vinegar
• 1 tsp. salt
• ½ tsp. thyme
• ½ tsp. liquid smoke
• ¼ tsp. bay leaves, crushed
• ¼ tsp. black pepper
You can just mix ingredients in a bowl until well blended. I like to heat it up on high for 20 to 30 minutes, stirring all the time, to give everything a chance to blend. Baste often.

Source:http://www.thebestbarbecue.com/virginia-style-barbecue-sauce.php

Arkansas May 6, 1861

11.Arkansas Barbecue Sauce
• 1/2 cup water
• 1/8 cup black pepper
• 3 ounces brown sugar
• 1/8 cup red pepper flakes
• 3 ounces Worcestershire sauce
• 3/4 quart red wine vinegar
• 3 ounces yellow mustard
• 1/4 quart white wine
• 1/4 cup ketchup
• 3 ounces salt

Bring to a boil and then simmer for about 1/2 hour.

Do not cook or store in aluminum; store in glass.

Source: http://www.cdkitchen.com/recipes/recs/291/Arkansas-Barbeque-Sauce118272.shtml

12. Arkansas Bbq Sauce (small Batch)

• 1/2 cup Water
• 1/8 oz. Brown Sugar
• 1/8 oz. Worcestershire Sauce
• 1/8 oz. Yellow Mustard
• 1/4 cup Catsup
• 1/8 cup Black Pepper
• 1/8 cup Red Pepper
• 1/4 gal. Red Wine Vinegar
• 1/4 gal. White Wine
• 1/8 oz. Salt

Bring to boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.

Source: http://recipehelpers.com/sauces/13869-arkansas-bbq-sauce-small-batch.html

North Carolina May 20, 1861
13. Big Daddy’s North & South Carolina Style Barbecue Sauce
Big Daddy says, “This is Carolina style barbecue sauce.” This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
• 1 cup prepared yellow mustard
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 3/4 cup cider vinegar
• 1/4 cup water
• 1 tablespoons chili powder
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• ¼ teaspoon cayenne
• ½ teaspoon soy sauce
• 2 tablespoons butter
• 2 teaspoons liquid smoke (hickory flavoring)
Preparation: Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm
14. Piedmont Barbecue Sauce
This is a classic Carolina Style Barbecue Sauce. Typically, served on smoked pork (at the table), this thin vinegar based sauce has tons of flavor.
Ingredients:
• 1 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
Preparation: Mix thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shake before using.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/bln0305a.htm
15. Carolina Honey BBQ Sauce
• 1 cup ketchup
• 1 cup white vinegar
• 1/2 cup molasses
• 1/2 cup honey
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Tabasco sauce

1. Combine all ingredients in a saucepan over medium/high heat.
2. Whisk until smooth.
3. Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens.
4. Remove from heat and serve with your favorite meat or seafood.
Source:http://www.food.com/recipe/carolina-honey-bbq-sauce-36622
16. North Carolina BBQ Chicken Sauce
Smoked and pulled chicken takes half the time of pulled pork and gives you the fixings for a great barbecue sandwich. This sauce finishes off barbecue chicken perfectly.
Ingredients:
• 2 cups apple cider vinegar
• 4 ounces tomato paste
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons peanut oil
• 1 1/2 tablespoons salt
• 3/4 tablespoon steak sauce
• 3/4 tablespoon Worcestershire sauce
• 1/2 tablespoon hot pepper sauce
Preparation: Mix all ingredients together in a sauce pan and let simmer for 10 minutes. Marinate chicken in 2/3 of the sauce overnight. Use the other 1/3 to baste the chicken while barbecuing.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/bl80411b.htm
17. Uncle Mike’s Vinegar Pepper Sauce

“This is a North Carolina-style BBQ sauce that I have used for years. It’s great on any meat. Lots of vinegar - that’s the North Carolina way! Be careful though, this one’s spicy.”

• 1 1/2 cups cider vinegar
• 10 tablespoons ketchup
• 1/2 teaspoon cayenne pepper, or to taste
• 1 pinch red pepper flakes
• 1 tablespoon white sugar
• 1/2 cup water
• salt and black pepper to taste

In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water. Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.

Source: http://allrecipes.com/recipe/uncle-mikes-vinegar-pepper-sauce/

18. True Southeastern North Carolina BBQ Sauce
• 2 cups cider vinegar
• 1 tablespoon peppercorns
• 1 teaspoon celery seeds
• 1 teaspoon salt
• 1 tablespoon hot pepper flakes
• 1 onions, finely chopped
• 1 cup water

1. Combine all ingredients in a large saucepan.
2. Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
3. Strain to remove peppercorns if desired.
4. Serve on pulled pork with coleslaw, on a plate or on a bun.
Source: http://www.food.com/recipe/true-southeastern-north-carolina-bbq-sauce-51595

Tennessee June 8, 1861

19. Tennessee BBQ Sauce

Whip together a classic Tennessee BBQ sauce in no time. This sauce works well over hamburgers, steaks, chicken or even shrimp. The ingredients for this BBQ sauce recipe are very inexpensive and last.

1 cup catsup
1 onion, chopped
1/2 cup vinegar
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1 teaspoon celery seed
2 cups water
1/2 teaspoon salt

Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.

Source: http://www.food.com/recipe/tennessee-bbq-sauce-191034

20. Memphis Barbecue Sauce
The secret is in the sauce. This recipe is posted on another web site and I made some minor adjustments for personal taste. Use this sauce for Memphis Style Baby Back Ribs.
• 2 cups ketchup
• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1/2 teaspoon celery seeds
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1/2 cup prepared yellow mustard
• 1 tablespoon chili powder
• 1 tablespoon ground black pepper
• 2 teaspoons liquid smoke
• 3 tablespoons Worcestershire sauce
• 2 tablespoons canola oil
1. Combine all the ingredients except for oil.
2. Bring to a low boil, stirring often.
3. Using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally.
4. Remove from heat and whisk in oil until blended.
5. Store in a sealed container in refrigerator.
Source: http://www.food.com/recipe/memphis-barbecue-sauce-99023
Kentucky Kentucky never seceded

Kentucky has two barbecue styles. Around Owensboro it is a black sauce on mutton. Everywhere else is a smoky sauce on pulled pork butt.

21. Sunlite Kentucky Black Barbecue Sauce &Dip For Lamb And Mutton
“Mary Had a Little Lamb. Won’t You Have Some, Too?” Moonlite Bar-B-Q Inn
The most obscure of the regional American barbecue sauces is the Kentucky Black Barbecue Sauce & Dip because it can be found in only a small area of Western Kentucky just east of Louisville around Owensboro. This fascinating blend is mostly vinegar and Worcestershire sauce and it is designed to go with the specialty of the region, slow smoked mutton.
The first sheep came over with Columbus on his second voyage and were grown more for their fleece than their meat. Demand for wool kept the US herd up near 60 million head through WWII, and it has been on a steady decline since then, down to about 6 million head today. Tender young lamb is still a popular meat, but far less popular than beef, pork, and chicken.
When a lamb is no longer producing enough wool, more than 1 year old, it is slaughtered for food and the meat is called mutton. It has a distinctive and gamier taste than younger, more succulent lamb. As with so many other barbecue meats such as pork ribs and beef brisket, mutton found its way to the low slow smoker because it is tough, full of connective tissue, and less desirable than lamb.
And why Western Kentucky? Once upon a time, in the 1800s, Kentucky was the largest lamb producing state. It has now fallen to number 34. But the tradition of barbecue mutton lives on in dozens of barbecue joints and church socials. The cuts of choice are shoulder and rear leg.
Black Barbecue Sauce sounds weird, but it is remarkably effective. I was pretty skeptical, but once I tasted it, I understood. Sweet sauce would be all wrong. This thin tart sauce cuts the rich fat, which is more intensely flavored than beef, pork, and chicken by far. The sauce is used as a baste, called a dip, because it is thin and penetrates. It is also used as a finishing sauce.
The meat is prepared in a similar fashion to pulled pork, but it is usually not shredded, it is sliced. It is then doused with the thin sauce that enters all its pores.
Some places, like the Moonlite Bar-B-Q Inn, the most famous of all the Western Kentucky barbecue joints, have two slightly different recipes, one for basting, and one for serving. Moonlite published some of their recipes in a cookbook, Family Favorites from Moonlite, which I tried, and frankly, wasn’t impressed. So I studied their published recipes, ordered a bottle from their website, set about trying to reverse engineer it, and then I amped it up a notch. In head to head blind tasting, everyone liked mine better. So I call it Sunlite just to make sure there is no mix-up.
• 2 cups water
• 1/2 cup Lea &Perrins Worcestershire
• 1/2 cup distilled vinegar
• 1/2 teaspoon white pepper
• 7 tablespoons brown sugar
• 1/4 teaspoon allspice
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 1/4 teaspoons table salt
• 1 1/4 teaspoons lemon juice

1. Mix all the ingredients in a pot and simmer for 10 minutes.
2. Prepare a leg of lamb or a shoulder by smoking it low and slow as you would a pork shoulder for pulled pork. Cut the meat off the bone in 1/8 to 1/4” thick slices and douse with warm sauce just before serving.
Source: http://www.amazingribs.com/recipes/BBQ_sauces/sunlite_kentucky_black_barbecue_sauce.html
22. (Real Bourbon only comes from Kentucky)

Lots of good stuff go into this terrific sauce: brown sugar, ketchup, liquid smoke, Worcestershire, hot pepper sauce, a few other yummy ingredients and almost one cup of whiskey. The ribs won’t know what hit them.

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup
• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Source: http://allrecipes.com/recipe/bourbon-whiskey-bbq-sauce/

Missouri Some tried but failed to take the state for the south.
23. St. Louis Barbecue Sauce
St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.
• 2 cups ketchup
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 3 tablespoon yellow mustard
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cayenne
1. Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery.
2. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm
Kansas The South tried to steal Kansas before the war but failed
24. Kansas City Rib Sauce
This is a rich, thick, tomato based Kansas City style barbecue sauce recipe. You get that traditional combination of sweet with a touch of heat in a dark and thick tomato sauce. Adjust the heat by changing the amount of cayenne.
• 1 cup ketchup
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 3 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon cayenne
1. Heat oil in a saucepan.
2. Add garlic and sauté until brown.
3. Add remaining ingredients and reduce heat.
4. Simmer for 15 minutes until thickened.

Source:http://bbq.about.com/od/barbecuesaucerecipes/r/bl91211c.htm
25. Gates & Son’s KC BBQ Sauce
This from the restaurant in KC. I got the recipe when Mr Gates was on Martha Stewart.
• 1 cup sugar
• 1/4 cup salt
• 2 tablespoons celery seeds
• 2 tablespoons ground cumin
• 2 tablespoons ground red pepper
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 2 quarts ketchup
• 2 cups apple cider vinegar
• 1 1/2 teaspoons liquid smoke
• 1 teaspoon lemon juice

1. In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.
2. Set aside.
3. In a large bowl, combine remaining ingredients.
4. Add dry ingredients, and mix well.
5. Serve warm or at room temperature.
6. Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.
Source: http://www.food.com/recipe/gates-sons-kc-bbq-sauce-16745

The Good, The Bad, and The Ugly Barbecue Sauces, Rubs, & Glazes:

26.Classic BBQ Rib Sauce
If you like a rich, thick barbecue sauce on your ribs, then this is the perfect one for you. By using tomato sauce and tomato paste instead of ketchup you get a richer flavor in your barbecue sauce.
• 1 8-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 1/4 cup minced onion
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 3 cloves garlic crushed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon cayenne
• fresh ground pepper to taste
1. Cook minced onion and garlic in olive oil until onions turns opaque.
2. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes.

Source: http://www.insanechicken.com/blog/classic-bbq-rib-sauce/
26. Ginger Molasses Barbecue Sauce
For barbecue sauce
• 6 tablespoons cider vinegar
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 1 1/2 tablespoons molasses (regular or robust; not blackstrap)
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh serrano or other small hot green chili (1 or 2), including seeds
• 1/2 tablespoon minced peeled fresh ginger
• 1/2 teaspoon salt
1. Make barbecue sauce by stirring together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes.
2. Transfer sauce to a medium bowl and cool to room temperature.
Source: http://www.yummly.com/recipe/Ginger-Molasses-Barbecue-Sauce-Food_com-115860
27. Rhubarb Steak Sauce

By: Rose Mundle
“When the aroma of this sauce cooking wafts through the house, my family can’t wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I’ll also add a dash or two to some soup recipes.” Ingredients:
• 8 cups chopped fresh or frozen rhubarb
• 1 teaspoon ground allspice
• 4 cups chopped onion
• 2 cups white vinegar
• 2 1/3 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ½ teaspoon salt
• ½ teaspoon pepper

1. In a large saucepan or Dutch oven, combine all ingredients.
2. Bring to a boil.
3. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally.
4. Cool. Refrigerate in covered containers.

Source: http://allrecipes.com/recipe/rhubarb-steak-sauce/

29. Beer and Molasses Barbecue Sauce

This is a tangy sauce for grilled chicken or spare-ribs. You can build up ashiny glaze by brushing the sauce often over the meat,beginning about 15 minutes from the end of cooking time.

• 1 ¼ cups bottles chili sauce
• ¾ cup mild-flavored (light) molasses
• ¾ cup beer
• 2 tablespoons Dijon mustard
• 2 tablespoons chili powder
• 2 tablespoons chili powder
• 2 teaspoons hot pepper sauce (Tabasco)
• 1 ½ teaspoons fresh lemon juice
• 1 teaspoon hickory-flavored liquid smoke

1. Mix all ingredients in heavy medium saucepan.
2. Bring to boil over medium heat, stirring occasionally.
3. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes.
4. Cool completely before using. Can be made 1 week ahead and stored in sealed container and refrigerate.

Source: http://www.recipe4living.com/recipes/beer_and_molasses_barbecue_sauce.htm

30. Mango Grilling Glaze

This sweet glaze has a little heat and is perfect for brushing on chicken, pork, or fish. Add it towards the end of grilling and it will cook right into the meat.
• 1/4 cup apricot preserves
• 1 cup mango nectar
• 3 tablespoons lime juice
• 3 tablespoons honey
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
1. Combine mango, apricot, lime juice, honey, jalapeno pepper, ginger, cumin, and cinnamon in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for about 20 minutes or until thick, stirring frequently.

Source: http://bbq.about.com/od/barbecuesaucerecipes/r/bl91222b.htm

31. Chili Barbecue Sauce

Here’s another great barbecue sauce made with chili sauce – ketchup with a kick! It is a little spicy and very tasty. Use it on chicken, pork or beef. If you do not preserve it, cool it down completely and use it within two weeks. Here is what you need for this:

2 – 12 oz. bottles chili sauce
1 ½ cups light corn syrup
1 – 12 oz. bottle beer
4 tablespoons Dijon mustard
2 tablespoons chili powder
1/8 cup soy sauce
2 teaspoons cayenne

• Place all ingredients in a heavy pan. Whisk until well blended. Bring to a boil and simmer for 30 to 35 minutes, until sauce thickens and turns dark – like bottled sauce. Stir occasionally.

• If preserving for gifts, heat jars per instructions and fill with sauce. If not, cool down completely and refrigerate for up to 2 weeks.

32. Close to Swiss Chalet Barbecue Sauce

A recipe for Close To Swiss Chalet Barbecue Sauce. Follow the simple recipe instructions for Close To Swiss Chalet Barbecue Sauce shared by other home cooking experts.

• 3 c. -Water
• 1/4 c. Tomato juice
• 1 Chicken bouillon cube
• 1 1/2 Tsp. Paprika
• 1 Tsp. Sugar, granulated
• 3/4 Tsp. -Salt
• 1/4 Tsp. Basil, dried
• 1/4 Tsp. Parsley
• 1/4 Tsp. Poultry seasoning
• 1/4 Tsp. Thyme
• 1/4 Tsp. Ginger, ground
• 1/4 Tsp. Dry mustard
• 1/4 Tsp. Onion powder
• 1 Bay leaf
• 3/4 Tsp. Worcestershire sauce
• 6 drops Tabasco sauce
• 2 Tsp. Lemon juice
• 1 Tbs. Cornstarch
• 1 Tbs. Water
• 1 Tbs. Vegetable oil
•
This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet’s barbecue sauce. Home economist Kay Spicer created the winning recipe.” Anne’s note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.
Pour cups of water and tomato juice into 1 1/2 qt saucepan.
Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce, and Tabasco.
Stir well or whisk to mix.
Bring to a boil then reduce heat and simmer 5 minutes.
Remove bay leaf. Stir in lemon juice. Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook stirring constantly about 2 minutes until sauce thickens.
Whisk in oil.

MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan “
Source :
http://www.fastrecipes.com/recipe/close-to-swiss-chalet-barbecue-sauce-2009051722690/

33. Galliano BBQ Sauce
2 cups ketchup
1/2 cup Galliano
1/2 cup brown sugar
1 cup chili sauce
2 tablespoons Worcestershire sauce
1/2 cup lemon juice
Heat all ingredients together in saucepan. Keep hot as needed.
Source: http://www.cdkitchen.com/recipes/recs/291/Galliano-BBQ-Sauce105944.shtml
34. Hollis’s Watermelon Barbecue Sauce

1 each 6 lb seedless watermelon
8 oz tomato paste
1 tablespoon onion powder
1 tablespoon garlic powder
2 cup firmly packed brown sugar
1/2 cup sherry
2 teaspoon lemon juice
1 teaspoon liquid smoke

Cut the melon into chunks and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.

Options: White vinegar may be substituted for the lemon juice. Try mixing yellow tomatoes and watermelon for color variation From Hollis Harris of Porter’s Catering, Portland, Oregon

Source:http://www.freefoodrecipes.com/bbq-sauces/holliss-watermelon-barbecue-sauce.htm

35. Barbeque Sauce – Mexican

Amount Measure Ingredient
• 1/3 cup Dark Karo Syrup
• 1/3 cup Strong coffee
• ¼ cup Ketchup
• ¼ cup Cider vinegar
• ¼ cup Worchestershire sauce
• 6 teaspoons Chili powder
• 1 tablespoon Corn Oil
• 2 teaspoons Dry Mustard
• ½ teaspoon Salt
• ½ teaspoon Hot pepper sauce

Mix well and allow flavors to blend for one hour or more
Source: http://www.cdkitchen.com/recipes/recs/291/Mexican-Barbeque-Sauce132154.shtml

36. Rice Vinegar Basting Sauce

“This is a sweet, gingery cooked barbecue sauce that ‘s thickened with a bit of cornstarch. It works well for basting, and as a sauce to accompany the meat, pork or chicken that you’ve just grilled.”

• 3/4 cup white sugar
• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 cloves garlic, minced

Stir the sugar, vinegar, ketchup, soy sauce, ginger, cornstarch and garlic together in a saucepan over medium-high heat until mixture boils and thickens slighty.

Source: http://allrecipes.com/recipe/rice-vinegar-basting-sauce/

37. Rhubarb Ketchup

“I received this recipe from a friend about 15 years ago.It’s a nice surprise for ketchup lovers, and so easy toprepare. The spicy flavor makes this one of the tastiestketchups I’ve ever had!”

• 4 cups diced fresh or frozen rhubarb
• 3 medium onions, chopped
• 1 cup white vinegar
• 1 cup packed brown sugar
• 1 cup sugar
• 1 (28 ounce) can diced tomatoes, undrained
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 tablespoon pickling spice

In a large saucepan, combine all ingredients. Cook for 1 hour or until thick. Cool. Refrigerate in covered containers.

Source: http://allrecipes.com/recipe/rhubarb-ketchup/

38. Guava Barbeque Sauce

“One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!”
• 1 cup cold water
• 1 cup guava paste
• 1/3 cup apple cider vinegar
• 1/4 cup dark rum
• 1/4 cup tomato paste
• 1/4 cup fresh lemon juice
• 2 tablespoons minced onion
• 1 tablespoon minced fresh ginger root
• 1 tablespoon soy sauce
• 2 teaspoons ketchup
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/4 scotch bonnet chile pepper (or to taste), minced
• kosher salt and pepper to taste

Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

Source: http://allrecipes.com/recipe/guava-barbeque-sauce/

39. Catalina Dressing BBQ Sauce

Great with chicken
• 1/2 cup vegetable oil
• 3/4 cup onions, chopped
• 3/4 cup ketchup
• 3/4 cup water
• 1/3 cup lemon juice
• 3 tablespoons light brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup Catalina salad dressing
Cook onions in hot oil, until soft. Stir in remaining ingredients and simmer 15 minutes. Brush chicken with sauce.
Source: http://www.online-cookbook.com/goto/cook/rpage/001819
40. Magpie’s Barbecue Basting Recipe
“This home-cooked barbeque sauce is especially great on pork or venison. This recipe makes plenty so you’ll always have some when you need it. Use this to baste meats only during the last 15 minutes of cooking. Overcooking will give the herbs and spices a bitter taste.”
• 1 tablespoon bacon drippings
• 1/3 cup minced onion
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1 cup brown sugar, firmly packed
• 1 cup balsamic vinegar
• 1/4 cup fresh lemon juice
• 1 teaspoon bottled chipotle chile sauce
• 2 tablespoons ground mustard
• 1/2 teaspoon crushed dried chile pepper
• 1 teaspoon fresh-ground black pepper
• 1/8 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon Spanish paprika
1. Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low.
2. Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.
Source: http://allrecipes.com/recipe/magpies-barbeque-sauce/
41. Chocolate Chile Barbecue Baste
This sauce has the classic taste profile of all the most popular barbecue sauces, sweet, tart, and slightly spicy, but with a wonderful twist: The seductive taste of chocolate. If it sounds weird, well, it is a bit weird, but I’m here to tell you it works. And don’t worry, it is not too hot. Of course you can make it hotter if you want...
The idea came from, of all places, Charleston, SC. Charleston is emerging as one of the hottest restaurant cities in the nation with creative chefs, many with classic roots, putting modern spins on traditional Southern Cuisine. Chef Ciaran Duffy worked there for many years at Tristan where he developed a Chocolate Chile Barbecue Sauce. I ordered a bottle and loved it, but alas, when Duffy moved west to become the executive chef at the Marriott Del Mar near San Diego, Tristan stopped bottling it. So I created my own recipe.
This concoction clearly has nothing whatsoever to do with Southern barbecue sauce traditions which tend to be vinegary, or Charleston which is in the mustard based barbecue sauce belt. Its components are really Caribbean, where the word barbecue originated, Mexican, where chocolate and vanilla come from, Floridian and Brazilian, which produce more oranges than anybody, South American, where tomatoes originated, and Central America, where chile peppers were first discovered. So what could be more far Southern than a blend of them? It is a bit of a novelty, but a darn good one.
How to use it? I love it on pork ribs and even meatloaf, not so much on other beef products. So I need you to make a batch, try it, and let me know on which foods you like it.
• 3/4 cup white sugar
• 3/4 cup rice vinegar
• 1/2 cup water
• 1/2 cup tomato paste
• 1/4 cup orange juice
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoons Worcestershire sauce
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 1/8 teaspoon chipotle chile powder
About the cocoa. I use Hershey’s Natural Unsweetened. Click here to learn more about chocolate and the different types in my article on the Zen of Chocolate.
1. Mix the sugar and water in a pan and simmer until the sugar dissolves. Add the rest of the ingredients and simmer on low for 30 minutes.
2. Paint it on your ribs. One layer is all that is needed. If you wish, put the sauced ribs over high heat to caramelize the sugars a bit, but watch it carefully so it doesn’t burn. Then, for a festive touch, grate some orange zest on top. Serve it with a big red wine.
Source: http://www.amazingribs.com/recipes/BBQ_sauces/chocolate_chile_bbq_sauce.html
42. Jack Daniel’s Rib Glaze
Use this barbecue sauce toward the end of cooking. You want the sauce to cook on to the surface of the ribs, but you don’t want it to burn.
• 1 cup Jack Daniel’s Whiskey
• 1 cup ketchup
• 1/2 cup dark brown sugar
• 1/4 cup vinegar
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 teaspoon dry mustard
• salt and pepper to taste
1. Combine ingredients in a saucepan and mix well.
2. Simmer for 20 minutes then allow to cool.
3. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavors will have more time to blend together.
Source: http://bbq.about.com/od/barbecuesaucerecipes/r/ble30921j.htm
43. Linda’s Hawaiian Barbecue Sauce for Barbecue Chicken and Ribs
This sauce is so good I entered it in the BBQ Sauce Cook Off 9/07. Use this sauce on ribs, chicken, pork chops, seafood... Heck, just about anything! It promises to give you the ULTIMATE in flavor. I used this sauce on ribs, and they are absolutely to die for, and the BEST ribs I have ever had the pleasure of making and eating... This recipe is heaven sent, especially for us rib lovers, using 3 racks of baby back ribs! I double the sauce, and use every last bit. Any sauce that may be left over after basting, you can spoon on ribs right before serving. Definately one not to be missed!
• 1/3 cup unsweetened pineapple juice
• 1/4 cup low-sodium teriyaki sauce, I use Kikkomans
• 1/4 cup ketchup
• 1 garlic cloves, minced
• 1 tablespoon brown sugar, firmly packed
• 1 tablespoon ginger, minced

1. Use with 3 baby back rib racks:.
2. In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
3. Cover, remove from heat, and let stand for 30 minutes.
4. In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
5. Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
6. Stir in ginger.
7. Remove from heat, and let cool.
8. Heat grill to med.
9. Drain ribs. Place on grill rack.
10. Brush with half of the sauce.
11. Grill 6” from heat, covered, for 5-7 minutes per side. (Watch carefully, so they don’t burn)!
12. Brush with remaining sauce.
13. Grill covered until browned, about 3-5 minutes per side.
Source: http://www.food.com/recipe/lindas-hawaiian-barbecue-sauce-for-barbecue-chicken-and-ribs-247601
44. Devil’s Steak Sauce

“A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It’s best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.”

• 2 tablespoons raspberry jam
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato sauce
• 2 tablespoons malt vinegar
• 5 drops hot pepper sauce
• salt and freshly ground black pepper to taste

In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Source: http://allrecipes.com/recipe/devils-steak-sauce/

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