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Barbecue and Sauce Recipes, 33 - 45 "Growing"

13 more BBQ Sauces and Recipes!! Thats 45 in all. We are adding more so check back.

( 33 ) Outlaw Bbq Sauce: ( 34 ) Panamanian Bbq Sauce: ( 35 ) Pecos Style Bbq Sauce: ( 36 ) Rattlesnake Club Barbeque Sauce: ( 37 ) Mama's Red Lobster Bbq Sauce: ( 38 ) Salsa Cubano Barbecue Sauce: ( 39 ) Scallion Soy Bbq Sauce: ( 40 ) Smoke Signals Barbeque Sauce: ( 41 ) Sparerib Barbecue Sauce: ( 42 ) Spicy Barbecue Sauce: ( 43 ) Spicy Texas Barbeque Sauce: (44 ) Swiss Chalet Bbq Sauce: ( 45 ) Tangy Barbecue Sauce:
( 33 ) Outlaw Bbq Sauce:
  1             cup  sliced bacon
  2             cups  onion
  2             teaspoons  garlic puree
  3             cups  tomato puree
  2             teaspoons  soy sauce
  1             teaspoon  kosher salt
  1             teaspoon  chile powder
       1/4     cup  dry mustard
  2             teaspoons  hot paprika
       1/8     teaspoon  cayenne
       1/2     cup  dark corn syrup
       1/4     cup  dark brown sugar
  2             bay leaf
Heat a large skillet, over a moderate flame.  Add bacon, heat and stir for 1 minute.  Add onions, heat and stir for 6-8 minutes, until onions are well softened and bacon is crisp. Add remaining ingredients, mix well bring to a boil, reduce heat, cover, and simmer for 60 minutes. Remove from heat, cool cover and chill, use as desired.
( 34 ) Panamanian Bbq Sauce:
  4             cups  catsup
       1/2     cup  prepared mustard
       1/2     cup  vinegar
       1/2     cup  worcestershire sauce
  2             teaspoons  liquid hot pepper sauce
       1/2     cup  prepared horseradish
  2             teaspoons  salt
  1             teaspoon  pepper
  1             teaspoon  garlic
  1             teaspoon  ground sage
Combine ingredients in a saucepan, over a moderate flame heat to a boil, reduce heat, and simmer for 2 minutes use as a marinade or baste for seafood.
( 35 ) Pecos Style Bbq Sauce:
       1/4     cup  unsalted butter
  1             cup  onion
  1             teaspoon  garlic
  2             cups  celery
  1             cup  catsup
       1/2     cup  cider vinegar
  1             cup  water
       1/4     cup  worcestershire sauce
  3             bay leaf
  1             teaspoon  pepper
  2             teaspoons  hot chile powder
Heat butter in a saucepan, over a medium flame add onions, garlic, and celery heat and stir for 10 minutes, until well softened add remaining ingredients-mix well bring to a boil, reduce heat, and simmer for 10 minutes remove from heat remove and discard bay leaves let stand for 60 minutes use as desired
( 36 ) Rattlesnake Club Barbeque Sauce:
   1  1/2     cups lowcarb ketchup 
       1/2     cup prepared chili sauce
       1/4     cup prepared steak sauce
   3            tablespoons dry mustard
   2            tablespoons prepared horseradish
                 sweetener to taste
   1            tablespoon red wine vinegar
   1            tablespoon jalapeno pepper  minced
   1            tablespoon garlic juice
   1            tablespoon tabasco sauce
Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.)
( 37 ) Mama's Red Lobster Bbq Sauce:
       1/2      cup Chunky style Prego sauce
       1/2      cup Ketchup
   1             tablespoon Dijon mustard
   1             tablespoon Vinegar
       1/8      teaspoon Dry mustard
   1             teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90
days or freeze to thaw and use within 1 year. Serve with chicken sandwich.
( 38 ) Salsa Cubano Barbecue Sauce:
   1             mild White onion, chopped
   5             clove Garlic, chopped
       1/2      cup Sour orange juice < OR >
       1/3      cup Lime juice (see note)
       1/2      ts    Oregano
       1/2      ts    Cummin seeds
       1/4      ts    Salt
       1/2      cup Water
Put onions, garlic, orange juice (or lime juice) and water in a blender.
Set blender on "liquify" setting and process. Crush all dry ingredients
togather and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at least one hour in
mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.
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( 39 ) Scallion Soy Bbq Sauce:
       1/4      cup scallions
       1/3      cup soy sauce
   2             tablespoons white wine
   2             tablespoons catsup
   1             tablespoon peanut oil
   1             teaspoon worcestershire sauce
Combine ingredients-mix well use as a baste or dipping sauce for skewered chicken or beef.
( 40 ) Smoke Signals Barbeque Sauce:
   3             tablespoons olive oil
   1             cup minced onion
   3             garlic cloves minced
   1             tablespoon mild chile powder
   28           ounces crushed tomatoes with puree
   12           ounces beer ( your choice )
   1             cup sugar free hot tomato salsa
       1/2      cup Ketchup
       1/4      cup brown sugar ( substitute by brown sugar twin )
   4             chipotles in adobo sauce  minced
   2             tablespoons adobo sauce, from can
   2             tablespoons cider vinegar 
       1/2      teaspoon liquid hickory smoke flavoring
       1/2      teaspoon salt
In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes.
Stir in the crushed tomatoes, beer, salsa, catsup, sweetener, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes.
Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers. 
( 41 ) Sparerib Barbecue Sauce:
   1             small onion chopped
   2             tablespoons dijon mustard
   3             tablespoons oil
   1             can tomato paste  (6 oz.)
   2             tablespoons  worcestershire sauce
       1/4      cup molasses
   1  1/2      teaspoons salt
       1/4      cup water
       1/4      teaspoon pepper
In saucepan, saute onion in oil. Add remaining ingredients; simmer 15 to 20 minutes. Baste spareribs with sauce during last 30 minutes of cooking.
( 42 ) Spicy Barbecue Sauce:
       3/4       cup  catsup
   2              tablespoons  worcestershire sauce
   2              cups spicie veggie sauce
       1/2       cup water
   6              tablespoons red wine vinegar
   1              tablespoon brown sugar
   1              small  bay leaf
   1              teaspoon  dried oregano
   1              tablespoon paprika
       1/2       teaspoon garlic powder
   1              teaspoon chili powder (or more)
       1/2       teaspoon ground cloves
   1              teaspoon cracked black pepper
   2              tablespoons whole mustard seeds
   2              teaspoons spice islands hickory smoked
                   salt
   2              tablespoons  onion powder
Combine liquid ingredients in small saucepan. Combine dry ingredients in bowl. Add dry ingredients to liquids and mix well. Bring mixture to a boil, then simmer 1 hour over low heat. Covered or not; it splatters if you don't cover it but if you don't mind cleaning up your stove the sauce thickens up more if it's uncovered. (take out the bay leaf!)
( 43 ) Spicy Texas Barbeque Sauce:
   1              cup Ketchup 
      1/2        cup brown sugar (substitute by brown sugar twin)
      1/4        cup lime juice
   2              tablespoons ground red chiles
   1              tablespoon vegetable oil
   1              tablespoon worcestershire sauce
   1  1/2       cups chopped onion
   2              jalapenos finely chopped
   2              cloves garlic finely chopped
   6              ounces tomato paste
  12             ounces beer ( your choice ) 
+Jalapeno chiles should be seeded and finely chopped+.
Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally.
(44 ) Swiss Chalet Bbq Sauce:
   3               cups water
       1/4        cup tomato juice
   1               chicken bouillon cube
   1  1/2        teaspoons paprika
   1               teaspoon white sugar
       1/4        teaspoon dried basil
       1/4        teaspoon parsley
       1/4        teaspoon poultry seasoning
       1/4        teaspoon thyme
       1/4        teaspoon ground ginger
       1/4        teaspoon dried mustard
       1/4        teaspoon onion powder
   1               bay leaf
       3/4        teaspoon worcestershire sauce
   6               drops tabasco sauce
   2               teaspoons  lemon juice
   1               tablespoon cornstarch
   1               tablespoon water
   1               tablespoon vegetable oil
Preparation Instructions: Pour water and tomato juice into a 1 1/2-qt. saucepan. Add all but the last 4 ingredients. Stir with a whisk thoroughly mixing ingredients. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf; stir in lemon juice. Mix cornstarch with 1 tbsp. water; stir into sauce. Cook, stirring constantly until sauce thickens. Whisk in vegetable oil.
( 45 ) Tangy Barbecue Sauce:
   1  1/4        Cups Brown Sugar
   1               Cup Catsup
   1               Tablespoon Dry Mustard
   2               Tablespoons Worcestershire Sauce
   2               Tablespoons Vinegar
   1               Cup  Strong Coffee
       1/2        Cup  Finely Chopped Onion
   1               Teaspoon Salt
       1/8        Tea Pepper
Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
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Do you have a Dip recipe you would like to share? We will post it for others to use.