Coca Cola Sauce Recipes

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
• Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
• Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

Steps:

• Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
• Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork.

Steps:

• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

Steps:

• For the pork loin: Start by seasoning the pork really well all over with the garlic salt, Cajun spice, and the brown sugar. Then using your hand, pat the pork with the oil. On the grill or grill pan and medium heat cook for 8 to 12 minutes, rotating every couple of minutes. After the pork is five minutes from done, add the barbeque sauce and rotate so that the sauce sticks.
• Remove and slice. Serve with Sauce.
• For the sauce: In large sauce pan add the oil, heat the oil just a little and add the garlic, shallots, jalapeno; saute for 2 minutes, then add the remaining ingredients. Mix well and bring to a low simmer until sauce is combined. Check the flavor and adjust the sweetness if you like.

Steps:

• Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

Steps:

• Combine all of the ingredients in a heavy saucepan and gradually bring to a boil over medium heat.
• Reduce the heat slightly to obtain a gentle simmer.
• Simmer the sauce until reduced by 1/4, 6 to 8 minutes.
• Transfer the sauce to a jar and let cool to room temperature.
• Refrigerate until serving.
• The sauce will keep for several months, refrigerated.

Steps:

• place all ingredients in a large heavy pan, i used my large flat bottomed wok, bring to the boil. remove the scum that forms and reduce the heat to a simmer.
• if wanted for a dip, reduce down until thick , if your doing it as a cooking sauce. just add to your slow cooker (for eg.) and cook along with your choice of meat, then when the meat is cooked remove it and sieve the sauce back into your large pan. reduce to a nice pouring thickness and pour over meat. then put in the oven on a med/high heat until dark and sticky.
• goes excellent with pork spare ribs in a slow cooker on high for 5 hours.