BBQ Sauce
BBQ Sauce # 2
Orange BBQ Sauce
TexasStyle BBQ Sauce
South Carolina Hot BBQ Sauce
North Carolina-Style BBQ Sauce
1st Place BBQ Sauce-1988
Mrs. Lou's BBQ Sauce
BBQ Sauce du Mason


BBQ Sauce
1 medium onion (chopped)
2 minced cloves of garlic until translucent.
8 T. brownsugar
1 teas. salt
4 teas. black pepper
1 1/2 tbles Grey Pupon mustard
1-2 T. vinegar
1 T lemon juice
3 T Wors sauce
2 cups ketsup
2 cups water.
   Saute onion and garlic until translucent.Add remaining ingredients and simmer 15 mins. Makes about 5 cups.
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BBQ Sauce # 2
1 cup water
1 bottle catsup (12 oz)
1/2 small bottle mustard
10 drops hot sauce
1 teas. paprika
Garlic and salt to taste
2 teas. black pepper
1/2 cup sugar
1/2 stick, or about 2 oz. butter
Juice of 3 lemons
1/2 cup vinegar
1/2 teas cayenne pepper
  Mix well and simmer about 15 mins. 1 trick  to adding the butter so it won't separate, is to add last, after the mixture is hot, and whisking the butter in.
This is great on spare ribs.
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Orange BBQ Sauce
1/2 cup butter
1 large onion, sliced
4 cloves garlic, minced
5-6 T chili powder
1/4 teas. each, Oregano, Cumin,crushed rosemary, salt
1/8 teas each pepper, ground ginger
2 T. Vinegar
6 oranges
4 cups Ketsup
1/2 cup dark molasses
  In a 5-6 qt. saucepan, melt the butter over medium heat.
Saute onion and garlic until onions are translucent. Add
chili powder, and other spices and vinegar. Cook over low
heat for 3 mins.
   Squeeze juice from oranges. Reserve the orange shells.
Add juice to pan and simmer 2 mins. Add the ketchup and molasses, mixing well. Bring sauce to a boil, reduce heat to low. Add reserved orange shells and simmer over low hear for 1 hour, stirring occasionally. Remove orange shells and squeeze the accumulated juices into the sauce. Great on ribs, chicken or beef. Makes about 6 cups.
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Texas Style BBQ Sauce
2 T. finely minced onion
1 teas. finelly minced garlic
1 teas. corasely ground black pepper
1/2 teas. sugar
1/3 cup plane white vinegar
1/3 cup vegetable oil
1/3 cup water
1/2 cup finely chopped parsley(optional)
 With a fork, mash together onion, garlic, pepper and sugar. Add alternatelly
vinegar and oil in small amounts, then add water and parsely. Transfer to a
small container, seal tightly, and refrigerate overnight. Skake or mix well before
brushing on ribs. Sauce may also be served with the ribs.  about 1 1/2 cups
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South Carolina Hot BBQ Sauce
1 cup minced onion
3/4 cup minced green pepper
3 cloves garlic, peeled and mashed to pulp
1/2 cup salad oil
5 teas. hot chili powder
2 cups tomato puree
2/3 cup red wine vinegar
1/3 cup dark brown sugar
1 1/2 teas. salt.
   Stir-fry onion, green pepper and garlic in the salad oil, over moderate heat for 5 mins or until onion is lightly browned. Add chili powder and simmer 1-2 addional mins. Add remaining ingredients and simmer 30 mins  Makes approx. 3 1/2 cups
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North Carolina-Style BBQ Sauce
2 cups cider vinegar
1 cup water
2 T. salt
2 T  paprika
1 T Crushed red pepper
1 T. ground black pepper
1 T.Worcestershire Sauce
For boned pork shoulder or fresh ham.
In screw top jar, with tight fitting lid, conbine all ingredients. Store at room Temp.
Shake well before using.
  Marinate meat in sauce, then use for basting. Reserve part of the sauce to sprinkle
over meat when serving. Do not use any of the sauce used to marinate the meat to
sprinkle over the meat after cooking. Makes about 3 cups
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1st Place BBQ Sauce-1988
1 cup catsup
4 tble. brown sugar
1/2 cup white vinegar
4 tble. worcestershire sauce
2 teas. celery seeds
1 teas. chili powder
1 teas. seasoned salt
  Mix all ingredientes, in order given, in mixing bowl with wire whisk. Use as a baste
when cooking meats. Its espceially good on spare ribs. Makes approx 2 cups
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Mrs. Lou's BBQ Sauce
2 cups catsup
1/4 cup cider vinegar
1/2 cup brown sugar
(or 4-5 tbles molassas)
1 teas. each: pure chili powder, celery seed
1/2 teas. salt
1 small onion, chipped
1 tbles liquid smoke
1 tble. prepared mustard
1 clove garlic, minced
1/4 teas. nutmeg, ginger, allspice
Combine all ingredients and cook over low heat until onions are clear and flavors combined.  Makes approx. 2 cups
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BBQ Sauce du Mason
3/4 cup tomato sauce
1/4 cup red wine vinegar
2 tbles. olive oil
1 tbles sugar
Dash salt, pepper
   Optional additions: 1 sauteed minced onion; 2 chopped cloves garlic; 1/4 teas each dried herbs, such as basil, oregano, thyne or celery seeds; 1/4 teas hot sauce; 1 tbles. worcestershire sauce.
Heat all ingredients in sauce pan and cook about 10 mins, until slightly thickened. Brush over baked, grilled or groiled pork, beef, chicken, turkey or lamb, during last 20 mins of cooking time.  Makes approx. 1 cup
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                             Last updated 9-14-04
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