Bonnies Bulls Eye Barbecue Sauce Recipes

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Steps:

• Combine all ingredients in a 2-qt sauce pan. Mix well.
• Simmer over very low heat for 15-minutes, stirring occasionally.

BULLS EYE BBQ SAUCE

Steps:

• 1. Combine ingredients, cover and simmer for 30 mins.

BULLS EYE BARBECUE SAUCE

Steps:

• Combine all ingredients in a medium saucepan, bring to a simmer and cook for 30 minutes.

BULLS EYE BBQ SAUCE (HICKORY)

Steps:

• In a large pot, combine water, corn syrup, tomato paste, brown sugar, molasses, salt, onion powder, garlic powder, black pepper, ground mustard, paprika, and cayenne pepper. Whisk until combined and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes.
• Add vinegar, stir to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
• Add liquid smoke and whisk to combine thoroughly.
• Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
• Store in cupboard. Keeps 24 months or more.
• Refridgerate after opening.
• Remember to follow the instructions. Timing of added ingredients does make a difference.
• Single batch makes 500ml.

BONNIE'S BEST BARBECUED COUNTRY RIBS

Steps:

• 1. PREPARE THE RIBS Rub the ribs with salt and pepper. Fry in oil until nice and brown.
• 2. PRESSURE COOKER I am using an electric Cuisinart Pressure Cooker for this recipe. Add the ribs to the pressure cooker and all of the seasoning ingredients, including the 2 cups of barbecue sauce. Cover and lock the lid in place.
• 3. Set timer for 45 minutes at high pressure. When beep sounds, let the pressure release naturally. Turn off. Remove lid, tilting it away from you. Allow pork to cool in the liquid. When the pork is cool enough to handle, remove and discard the bones and any fat. Strain the cooking liquid and reserve 1/2 cup.
• 4. Add the reserved liquid back to the pot. Return the pork back to the cooking pot. Pour reserved 1 cup of barbecue sauce to the top of the meat. Cover and lock lid in place. Select low pressure for 3 minutes. When beep sounds, use Quick Pressure Release to release pressure, and remove the lid, tilting it away from you. Serve hot. Enjoy!
• 5. THIS IS MY BULLSEYE BARBECUE SAUCE RECIPE, or you can use store bought, but this is better. Mix the following 12 ingredients together and then refrigerate to let flavors blend. Makes about 2 cups barbecue sauce. INGREDIENTS 1 1/2 cups ketchup 1/4 cup brown sugar 1 teaspoon red wine vinegar 2 tablespoons worcestershire sauce 1 teaspoon liquid smoke 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper 1/2 teaspoon garlic powder 1 teaspoon celery seed 1/4 teaspoon hot sauce 1/4 teaspoon onion powder 1/8 teaspoon paprika

BONNIE'S BULL'S EYE BARBECUE SAUCE

Steps:

• 1. We started this recipe years ago with our regular go-to family barbecue sauce recipe. Since then, we have added a little more to it to become our version of a recipe clone for Bulls Eye Barbecue Sauce. We think it tastes just like it. Use on Chicken, Pork or Beef. Excellent on a rack of ribs.
• 2. Combine all ingredients together in a pint jar. Mix well. Store barbecue sauce in the refrigerator. If you are using it as a dipping sauce, let it sit awhile to blend flavors. There are no preservatives, so plan to use the sauce within three days. enjoy!
• 3. No need to cook!