Caribbean Bbq Sauce Recipes

Steps:

• Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
• Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.

Steps:

• In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.

Steps:

• Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
• Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

Steps:

• Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

Steps:

• Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use.
• Preheat grill to high.
• For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Mix together all ingredients.
• Let chill in refrigerator at least two hours.
• Use or store in refrigerator in sealed jar up to one month.

Steps:

• 1. SYRUP:
• 2. In a large saucepan, add all the syrup ingredients, stir well and bring the mixture to a boil. Reduce the heat to medium and simmer until it reduces to a third, about 40 minutes.
• 3. Remove from the heat and strain the syrup through a fine sieve placed over a bowl, pressing down on the ingredients to release more liquid; discard the solids and set aside.
• 4. SAUCE:
• 5. In a large pot over medium heat, add oil and when it starts shimmering, add onions and habanero peppers; sauté until they get soft, about 5 minutes. Add ginger and cook for 30 seconds before adding garlic; sauté ingredients for 1 minute only. Add mango, stir and cook for 2 minutes.
• 6. Add the remaining ingredients, stir well and bring to a simmer. Reduce the heat to medium-low and cook for 15 minutes.
• 7. Using an immersion blender, process until somewhat smooth.
• 8. Remove from the heat and transfer the sauce to a glass bowl or a heatproof container. Let it cool off before covering and transferring to the fridge until needed.

Steps:

• Heat the olive oil in a saucepan over medium-high heat.
• Stir in the onion, garlic, and ginger, and cook until tender. (About 10 min).
• Reduce heat to low.
• Mix in ketchup, brown sugar, molasses, 1/4 cup rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
• Excellent on chicken and pork loin or ribs!
• Not that you'll have any left-overs but this sauce keeps well in the refrigerator.