Well I need a barbecue sauce that I can do? from z? ro like? I can do. It must? Very sweet, but? Pic? E m? My time. Te dir? Why, do I first walk? Soak c? your in the apple cider vinegar and water as Chile jalapa? cho? Pl oy pepper? Tano, the? Spices and garlic. How? I need a sauce that can act against taggyness? the c? your I want? soak in all things because I like I soak just need a salsa recipe. Into the past, I tried? soft rays b? b??, Marks Open, and lots of honey, or candy from the salsa and none seems to work. ? You have a sauce recipe that you think I can? At work? If this is the case? Can I have the recipe if you pla? T I want to know the sauce you think that I could not use the type of c? That whatever your
September 6th, 2010 at 10:54 am
BABY BACK ALL THE WAY!!!!!
September 6th, 2010 at 11:48 am
Baby back ribs are pork, while short ribs are beef.
We use the rib sauce recipe from Jeff Smith (the Frugal Gourmet). It’s in one of his cookbooks that is at my brother’s house! Maybe you can find it at the library.
September 6th, 2010 at 12:11 pm
THE EASIER THE BETTER…… WHY OVER COMPLICATE?
PORK BARBEQUE SAUCE
2/3 c. catchup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste
Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbecuing or baking.
@@@@@@@@@@@@
EASY BARBEQUE SAUCE
1 (14 oz.) bottle ketchup
Enough vinegar to rinse bottle
2 tsp. mustard
4 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 can coca cola
3 tbsp. brown sugar
Simmer all for 40 minutes, will thicken if kept in re frigerator overnight.
@@@@@@@@@@@@@@@@@@
EASY HOT BARBEQUE SAUCE
2 qt. apple vinegar
2 (14 oz.) bottles ketchup
1 (303 size) can tomato juice
1 tbsp. hot sauce
1 tbsp. cayenne pepper
1 tbsp. black pepper
1/2 c. salt
Mix all ingredients well. Store in a glass jar. Does not have to be refrigerated and keeps well.
September 6th, 2010 at 12:43 pm
Sweet and Spicy BBQ Sauce
2 cups
Ingredients
2 cups brown sugar, packed
2 cups ketchup
1 cup water
1 cup onion, finely chopped
1 (8 ounce) can tomato sauce
1 cup corn syrup
1 cup molasses
1 (6 ounce) can tomato paste
2 tablespoons worcestershire sauce
1 tablespoon garlic powder
1 tablespoon liquid smoke
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt
Directions
1Combine all ingredients in a sauce pan.
2Bring to a boil simmer uncovered for 15 minutes.
3Remove from heat.
September 6th, 2010 at 1:15 pm
Ingredients
1 quart whole tomato, undrained
24 ounces tomato sauce
1 cup chopped onion
1/4 cup sugar
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried Italian spices
1/8-1/4 teaspoon red pepper flakes
Directions
1Sauté onions and garlic in oil till soft.
2Add whole tomatoes, breaking them up with spoon into smaller chunks.
3Let tomato liquid simmer down for about 15 minutes.
4Add all other ingredients and simmer on low heat for 30 minutes.
5Can be doubled and frozen for later use.
6Servings is a guess.
September 6th, 2010 at 1:30 pm
This is an kick butt que sauce I use it all the time when catering or smoking meat for my family and its easy. It came from smokingmeatforums.com
‘Que Sauce
1 c. apple cider vinegar
1 c. catsup
½ c. chipotle spiced catsup, or ¼ tsp. chipotle powder and ½ cup catsup
3 Tbs. dark brown sugar
¼ tsp. kosher salt
2 Tbs. brown deli style mustard
2 Tbs. molasses