Extremelytastyhotandspicytropicalbarbecuesauce Recipes

TROPICAL ISLANDS BARBECUE SAUCE

Steps:

• Heat oven to 425°F
• Line a shallow baking pan with nonstick foil.
• Place sweet onions in butter in a small saucepan and sauté until soft and translucent.
• Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce and Worcestershire sauce.
• Stir until combined and cook over medium heat and thickened, 20 to 30 minutes.

EXTREMELY TASTY HOT AND SPICY TROPICAL BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan over medium heat.
• Cook until heated through.
• Baste your meat with the sauce and enjoy!

HOMEMADE SPICY BARBECUE SAUCE

Steps:

• Combine all ingredients in a small saucepan over medium low heat. Stir to combine and simmer 5 minutes. Use warm or let cool, pour into a jar and refrigerate until needed. Enjoy!

NICELY SPICY BBQ SAUCE

Steps:

• Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
• Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
• Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
• Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
• Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
• Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
• Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

BARBECUE SAUCE - THICK AND SPICY

Steps:

• Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
• You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
• If it is not sweet enough add more sugar, for thinner sauce add more broth, beer or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
• This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
• This stores nicely in the refridgerator.

THICK AND SPICY BARBECUE SAUCE

Steps:

• Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use.
• Store in a covered glass jar or plastic container in the refrigerator.