Lubys Barbecue Sauce Recipes

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KOREAN BBQ SAUCE



Korean BBQ Sauce image

This Korean bbq sauce is easy and authentic, and if you're into canning, you can make a big batch and enjoy it all year long.

Provided by Rebecca Lindamood

Categories     Condiments

Time 1h

Number Of Ingredients 14

3 cups reduced-sodium soy sauce (do not use regular soy sauce)
3 cups light brown sugar, packed
1 1/4 cups water
1 cup soju or sake
1/2 cup store-bought or homemade gochujang (Korean chile paste)
1/2 cup mild honey
1/3 cup rice wine vinegar
1/4 cup plus 2 tablespoons minced garlic
1/4 cup grated fresh ginger root
4 scallions, ends trimmed, thinly sliced
1 ripe pear (any variety, peeled, cored, and grated on the finest side of a box grater (about 200 grams))
1 teaspoon black pepper
1 teaspoon Korean chili pepper powder or crushed red pepper flakes
3 teaspoons Clear Jel, ThermFlo (or other canning starch (see above))

Steps:

  • In a large pot, combine the soy sauce, light brown sugar, 1 cup (240 ml) water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper and chili powder or crushed red pepper flakes. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
  • In a small measuring cup or bowl, use a fork or small whisk to combine the canning starch with the remaining 1/4 cup (60 ml) water until the starch is evenly dispersed.
  • Stir the sauce vigorously while you slowly pour in the water mixture in a steady stream. Return the sauce to a boil and boil until thickened, about 1 minute.
  • Ladle the sauce into sterilized pint or 24-ounce (475-ml) jars, leaving 1/2 inch (13 mm) headspace at the top of each jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.
  • Use canning tongs to transfer the jars to a canner or large pot full of boiling water that covers the jars by 2 inches (5 cm). Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and let them to cool completely, preferably overnight. Make sure you do not press on the tops and create an artificial seal.You'll hear the sound of can tops popping shortly-a sign that a secure seal has been made. Once the jars are cool, remove the rings and check the seal by lifting the jar by holding only the lid. If it stays intact, you have successfully canned your food. If the seal is loose or broken, you may reprocess in the water bath within 24 hours. Alternatively, you can refrigerate the jar immediately and use within 3 weeks.
  • Wipe the jars clean and label. Store the jars in a cool, dark place for up to 1 year. Once opened, the Korean BBQ sauce will be good for up to 3 weeks when stored in the refrigerator. To use, brush the sauce onto beef, poultry, or pork while grilling as a glaze (be careful as the sugars in the sauce can lead to scorching if the temperatures are too high) or use the sauce for dipping.

Nutrition Facts : ServingSize 1 serving, Calories 418 kcal, Carbohydrate 94 g, Protein 8 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 2783 mg, Fiber 2 g, Sugar 81 g, UnsaturatedFat 0.3 g

LUBY'S FRIED FISH AND TARTAR SAUCE



Luby's Fried Fish and Tartar Sauce image

The crust on this cod sticks perfectly, fried up golden brown and crisp. We've never had fried fish from Luby's so we can't speak to its authenticity... but we can say this is mighty good fried cod. There are not a lot of seasonings in the recipe, so the flavor of the fish shines. The homemade tartar sauce is the perfect...

Provided by Mary Mouchette

Categories     Fish

Time 30m

Number Of Ingredients 12

1 c all-purpose flour
2 1/3 c finely crush saltine crackers
1 c buttermilk
3 xl eggs
1/2 tsp salt
1/4 tsp pepper
6+ cod pieces (I use Kroger brand)
TARTAR SAUCE
1/4 c finely minced yellow onions
1/4 c finely minced fresh parsley, stems removed
1/2 c dill pickle relish, drained
2 c mayonnaise

Steps:

  • 1. Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish.)
  • 2. In a medium bowl, whisk together buttermilk, eggs, salt, and pepper.
  • 3. Coat fish pieces with flour, shaking off excess.
  • 4. Dip into buttermilk mixture.
  • 5. Then crackers coating evenly and pressing crackers firmly onto fish.
  • 6. Deep fry in oil (350-365) till done and golden brown.
  • 7. For the tartar sauce: In a medium bowl mix onions, parsley, mayonnaise, and relish.
  • 8. Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving. I always make the tartar sauce ahead of time so the flavors can blend.

RUBY'S BARBECUE SAUCE



Ruby's Barbecue Sauce image

Provided by Food Network

Time 45m

Yield about 5 cups

Number Of Ingredients 14

6 tablespoons soybean oil
1 medium onion, diced
4 jalapeno peppers, stemmed and diced (do not remove seeds)
1 tablespoon salt
1 tablespoon dry mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon garlic salt
1/2 cup brown sugar
3/4 cup cider vinegar
3 cups ketchup
1/2 cup molasses
1/2 cup Worcestershire sauce
1 cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

LUBY'S BARBECUE SAUCE



Luby's Barbecue Sauce image

Make and share this Luby's Barbecue Sauce recipe from Food.com.

Provided by Bliss

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 14

2 1/2 cups ketchup
1 1/4 cups water
1/3 cup chopped onion
3 tablespoons firmly packed brown sugar
1/2 lemon, juice of
1 tablespoon prepared mustard
1 tablespoon white vinegar
1 1/2 teaspoons liquid smoke
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 bay leaf
salt and pepper

Steps:

  • In medium saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered 10 minutes.
  • Use as a basting sauce and topping for meats and poultry including chicken and turkey; beef roasts, steaks, and ribs; meat loaves and hamburgers; pork roasts, chops, tenderloin, and ribs; and bratwurst and hot dogs. 4°C.

Nutrition Facts : Calories 200.8, Fat 0.8, SaturatedFat 0.1, Sodium 1793.3, Carbohydrate 51.2, Fiber 1.1, Sugar 45.4, Protein 3.1

LUBY'S CAFETERIA MEATLOAF



Luby's Cafeteria Meatloaf image

This recipe comes from the Luby's 50th Anniversary Cookbook. It suggests for a different meatloaf to tope it off with barbecue sauce. The leftovers make a good sandwich! I have not made this meat loaf in my kitchen, but I have eaten it at Luby's, and it is very good. The prep time is a guesstimate!

Provided by Miss Annie

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean ground beef
3/4 lb ground lean pork
3 extra large eggs, lightly beaten
3/4 cup onion, diced
3/4 cup celery, diced
1/2 cup green bell pepper, diced
2/3 cup tomato juice
1/3 cup evaporated milk
1/4 cup saltine crumbs, crushed
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Heat oven to 350ºF.
  • Lightly grease a large, shallow meatloaf pan, or a large shallow baking pan.
  • In a large bowl, combine all of the ingredients, mixing well.
  • Firmly shape the meat into a 7 x 3 1/2 x 3 1/2- inch loaf and place in the pan.
  • Cover loosely with foil.
  • Bake the meat loaf for 1 hour.
  • Remove foil and continue baking for 5 minutes.
  • *NOTE:For easy slicing, let the meat loaf stand at room temperature for 10 minutes.

LUBY'S TARTAR SAUCE RECIPE - (3.4/5)



Luby's Tartar Sauce Recipe - (3.4/5) image

Provided by kidnurse57

Number Of Ingredients 6

1 jar (8 ounces) real mayonaise
1/2 cup dill relish
1/3 cup onion, chopped to almost a mushy consistency in a mini chopper
2 cloves garlic, chopped with onion
Salt & pepper, to taste
All of these ingredients are approximate and to taste except the mayo.

Steps:

  • Put all ingredients in small bowl and mix, add things to the mayo in small increments until it taste how you want it. Store in refrigerator, preferably some time before serving to allow flavors to meld and sauce to firm up a little.

HOW TO MAKE BEST ODDS PULLED PORK TABLE SAUCE



How to Make Best Odds Pulled Pork Table Sauce image

This table sauce is a classic combination of cider vinegar for sour, brown sugar for sweet, tomato for color, and cayenne for heat.

Provided by Derrick Riches

Categories     Sauces

Time 20m

Yield 36

Number Of Ingredients 7

1 1/2 cups apple cider vinegar
1/2 cup ketchup
2 tablespoons yellow mustard
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne

Steps:

  • Gather the ingredients.
  • Combine all ingredients in a saucepan and simmer while stirring until the sugar dissolves.
  • Remove from heat and serve warm.
  • Serve with your favorite pulled pork recipe. Enjoy.

Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 49 mg, Sugar 1 g, Fat 0 g, ServingSize about 2 1/4 cups (36 servings), UnsaturatedFat 0 g

CAROLINA BBQ SAUCE



Carolina BBQ Sauce image

This spicy, tangy sauce, adapted from Skylight Inn in Ayden, NC, adds zip to any BBQ dish. It's vinegar-based, according to classic Carolina tradition.

Provided by Sam Jones

Categories     condiment

Time 10m

Yield 25 servings

Number Of Ingredients 7

1/4 cup sugar
1 tablespoon Freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon crushed red pepper
3 tablespoons hot sauce, preferably Texas Pete brand
1/4 cup Sweet BBQ Pit Sauce, see "Sweet BBQ Pit Sauce" lesson for recipe; or use another sweet BBQ sauce
1 1/2 cups apple cider vinegar

Steps:

  • In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.

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