Red Wine Barbecue Sauce Recipes
RED WINE BARBECUE SAUCE
Plan ahead this sauce needs to be refrigerated overnight before using, as the flavors will intensify. You can purchase liquid smoke in any of the major supermarkets. This is one of the best BBQ sauces I have tryed yet!
Provided by Kittencalrecipezazz
Categories Sauces
Time 32m
Yield 2 cups (approx)
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat.
- Add in garlic, onions, cumin and chipotle chile powder and crushed red pepper flakes (if using) stir with a wooden spoon for about 1 minute to release flavors.
- Add in wine; simmer for 2 minutes.
- Add in ketchup, vinegar, soy sauce and liquid smoke flavoring; mix to combine and simmer for 20-25 minutes longer (can simmer longer).
- Cool to room temperature and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 340.4, Fat 14.3, SaturatedFat 2.1, Sodium 2355.2, Carbohydrate 38.4, Fiber 1.3, Sugar 29.8, Protein 4.7
RED WINE BARBEQUE SAUCE
Steps:
- Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
- Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.
WINE BBQ SAUCE
This sauce is best if prepared the day before.
Provided by Food Network
Categories condiment
Time 12h15m
Yield 1 pint
Number Of Ingredients 9
Steps:
- In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.
RED WINE BARBECUE SAUCE
Categories Condiment/Spread Sauce Quick & Easy Red Wine Summer Grill/Barbecue Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.)
- *Available in the spice section of most supermarkets.
- **A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.
WINE BBQ SAUCE
Provided by Food Network
Time 34m
Yield 1 pint
Number Of Ingredients 9
Steps:
- This sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.
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From honestcooking.com
Servings 4Estimated Reading Time 5 minsCategory MainTotal Time 1 hr 40 mins
- In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
- Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones. Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
- Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown! Stir in all the other remaining ingredients and bring the sauce to a boil. Reduce heat to medium (small burner) or medium-low (large burner) and let it cook, uncovered, for about 15-20 minutes, stirring now and then. Remove from the heat and set aside.
- The following instructions are for charcoal grill. Anticipate cooking the ribs over the course of 75 to 85 minutes. Prepare the grill for indirect cooking (i.e. not directly above the hot coals, but off to the side): bank charcoal into a slope against one side of the grill. The ribs are placed inside the grill to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time. To maximize moisture, it is helpful to place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs, and if space allows, another small pan filled with hot water directly above the coals. Position the top vent holes of the lid of the grill so that they are over the ribs, and leave them open at least half-way (this will route the path of the smoke over the meat, enhancing the smoky flavor). Also open the bottom vents to about half-way initially. Check the meat every 20 minutes to see how fast it is cooking: if
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- Place olive oil and shallots into a saucepan set to medium heat until translucent (about 5 minutes). Turn down heat if you see browning. Add garlic and cook for 2 additional minutes. Stir occasionally and watch out for browning.
- Into the saucepan add the chili powder, cayenne pepper and dry mustard and stir constantly, for one minute.
- Add the pinot noir and turn the heat up to high. Bring the pinot noir to a boil and then reduce heat to simmer for about 5 to 7 minute, stirring occasionally. You want the pinot to reduce about 1/4 for flavor intensity.
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From easyanddelish.com
5/5 (2)Total Time 1 hr 40 minsCategory Main CourseCalories 726 per serving
- In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
- Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones.
- Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
- Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown!
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- In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
- Preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve.
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Servings 1Estimated Reading Time 2 minsCategory BBQ Sauce, CondimentTotal Time 10 mins
- Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute.
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