Fosters Barbecue Sauce Recipes

FOSTER'S BARBECUE SAUCE

Foster's Barbecue Sauce image

This sauce also works well as a marinade for chicken, beef, or pork.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 14

Ingredients

1 tablespoon butter
2 medium onions, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons chili powder
2 tablespoons ground coriander
1 cup prepared strong coffee
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 cup homemade Tomato Sauce, or canned
1/4 cup cider vinegar
1/4 cup freshly squeezed lime juice
1 cup packed light-brown sugar
1/2 cup apple cider

Steps:

Melt butter in a large saucepan over medium heat. Add onions, and saute until translucent, 3 to 5 minutes. Add garlic, jalapenos, chili powder, and coriander. Saute stirring occasionally to prevent sticking, until fragrant and vegetables are softened, about 3 minutes more.
Add coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and cider. Reduce heat, and simmer mixture gently for 30 minutes to infuse flavors.
Remove from heat, and let cool slightly. Puree in batches in a blender or food processor until smooth.

WEST TENNESSEE THICK AND STICKY BBQ SAUCE

West Tennessee Thick and Sticky BBQ Sauce image

Make and share this West Tennessee Thick and Sticky BBQ Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Sauces

Time 1h25m

Yield 3 pints

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, smashed and minced
4 cups ketchup
1/2 cup water
2 cups distilled white vinegar
1/2 cup Worcestershire sauce
1/2 cup packed light brown sugar
1 tablespoon colman's dry mustard
1 tablespoon crushed red pepper flakes
2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
1/2 lemon, cut in half

Steps:

Heat the olive oil in a large saucepan over medium heat.
Add the onion and cook and stir for about 5 minutes, until soft and golden.
Add the garlic and cook and stir for 1 minute more.
Pour in the ketchup; then rinse the bottle with water to capture the remaining ketchup and add it to the pan, stirring to mix.
Add the vinegar, Worcestershire sauce, brown sugar, mustard, red pepper flakes, salt, and black pepper; stir to mix.
Squeeze the lemon juice into the sauce, add the squeezed halves, and stir.
Bring the sauce to a low boil, decrease the heat to a simmer, and cook for about 45 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
Remove from the heat, let cool slightly, and remove and discard the lemon halves.
Refrigerate in an airtight container until ready to use, or for up to 3 weeks.

Nutrition Facts : Calories 581.1, Fat 6.4, SaturatedFat 0.8, Sodium 5581.3, Carbohydrate 130.1, Fiber 2.2, Sugar 114.6, Protein 6.7

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