Sweet Spicy And Sticky Bbq Sauce Recipes

SWEET & SPICY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

MICKY'S STICKY LICKY SWEET N ZESTY BBQ SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Saute onion, celery and garlic until soft and translucent. Stir in ketchup, lemon juice, sugar, vinegar, Worcestershire sauce, mustard and pepper. Simmer 15 to 20 minutes.

SWEET, SPICY, AND STICKY BBQ SAUCE

Steps:

• Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.

HOMEMADE SWEET BBQ SAUCE

Steps:

• In a sauce pan combine all of the ingredients until well blended.
• Cook over low heat to marry all of the flavors together. About 20 -30 minutes. This step can be optional, but it does help to develop the sauce.
• Give your sauce a taste. You may choose to add a little more vinegar or seasonings depending on your personal taste.

BBQ SAUCE: SWEET AND SPICY

Steps:

• Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often.
• Once everything is incorporated, and you've adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that's the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge).
• *Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter -- a little bit sweet will get sweeter.
• Enjoy!

SWEET& SPICY BBQ RIBS

Steps:

• Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.
• Mix the rub ingredients together until well blended.
• Rub evenly over the top side of the ribs, and massage into the meat. Set aside in the fridge for an hour or so, or overnight if you want even better flavor.
• Preheat the oven to 300 degrees F. Place the ribs on a foil lined sheet pan, cover with foil and bake for an hour while you make the sauce and mop.
• After an hour, mop the ribs, and continue to mop every 30-45 minutes or so. The ribs should be in the oven about 3 hours.
• Remove the ribs from the oven, and baste them with some of the sauce.
• Heat the grill to medium high and cook them for about 10 minutes, basting regularly with the sauce.
• Take them off, baste some more and cover with foil. Rest for 30 minutes.

SWEET 'N' SPICY BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

ASIAN INSPIRED SWEET AND SPICY BBQ RIBS

Steps:

• In a small bowl mix together five spice powder, allspice, brown sugar, garlic powder, ginger and cracked pepper until they are well blended.
• Heat oil on medium and sauté the shallot until tender.
• Stir in the rice vinegar and soy sauce and slowly bring to a boil.
• Turn down the heat, and add in the hoisin, Tabasco and honey. Cook for about 5 minutes on low, and add the tomato paste. Stir until well combined. Cook for an additional 3 minutes on low until ready to use.
• Transfer to a bowls for serving and brushing while grilling.
• Crimp 2 pieces of foil length-wise to make a long wide piece of foil that will be large enough to completely cover the ribs. Lay the ribs on the foil over a baking sheet.
• Sprinkle on the dry rub and pat it down to work it into the meaty side of the ribs.
• Crimp the foil length-wise and then fold up the ends. You will have have the ribs in a foil sleeve for resting in the rub and then baking. Rest them in the refrigerator for 1 hour.
• Preheat oven to 300'F.
• Remove from the refrigerator and allow to come to room temperature for about 15-20 minutes before baking.
• Bake the ribs in the foil sleeve for 1 hour on a baking tray in case of leaking.
• At the end of 1 hour, remove ribs from the oven.
• Preheat grill to 400'F.
• Grill ribs 4-5 minutes on all sides while brushing with sauce.
• Transfer to a platter. Cover them with aluminum foil and allow them to rest for about 5 minutes.
• Cut them into individual pieces to serve.
• Sprinkle with green onions and sesame seeds.

SWEET AND SPICY BBQ CHICKEN

Steps:

• Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
• Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
• Place chicken into a covered container, and refrigerate for at least 30 minutes.
• Preheat oven to 350F degrees.
• Place chicken thighs on a baking tray.
• Bake for about 45-55 minutes, ensuring the chicken is completely cooked.

SWEET AND STICKY BBQ SAUCE (KANSAS CITY STYLE)

Steps:

• Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.

SWEET, SPICY, AND STICKY BBQ SAUCE RECIPE

Steps:

• Combine the cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan, then bring to a boil.
• Reduce heat to medium-low and cook at a simmer for about 1 hour until the sauce is thick and shiny.
• Serve with desired meat and enjoy.

A SWEET, STICKY, SPICY BOURBON GLAZE

Steps:

• In a small saucepan over medium heat, combine the bourbon, brown sugar, Worcestershire sauce, honey, Dijon mustard, ginger, vinegar, garlic, crushed red pepper flakes, and 1 teaspoon Kosher salt.
• Simmer the mixture, whisking frequently until the sugar has dissolved.
• Continue to gently simmer the glaze, without whisking, until it has reduced by half, 12 to 15 minutes.
• Cool for at least 15 minutes before using. Sauce will thicken upon standing.

STICKY BBQ SAUCE

Steps:

• Heat the olive oil in a saucepan, add the onion and garlic and fry until soft and fragrant.
• Add the finely chopped chilli, sugar and crushed fennel seeds. Cook until sugar melted making sure to stir often so it doesn't stick and burn.
• Add the soy sauce and tomato ketchup. Season with a little salt and pepper. Bring to the boil and simmer for around 5 minutes.
• Remove from heat and set aside to cool.
• Serve as a dip with chunky wedges or use as a glaze on spare ribs/vegetables and cook in the oven or on a bbq.