West Tennessee Thick And Sticky Bbq Sauce Recipes

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.

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Add the onion and cook and stir for about 5 minutes, until soft and golden.
• Add the garlic and cook and stir for 1 minute more.
• Pour in the ketchup; then rinse the bottle with water to capture the remaining ketchup and add it to the pan, stirring to mix.
• Add the vinegar, Worcestershire sauce, brown sugar, mustard, red pepper flakes, salt, and black pepper; stir to mix.
• Squeeze the lemon juice into the sauce, add the squeezed halves, and stir.
• Bring the sauce to a low boil, decrease the heat to a simmer, and cook for about 45 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
• Remove from the heat, let cool slightly, and remove and discard the lemon halves.
• Refrigerate in an airtight container until ready to use, or for up to 3 weeks.

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.

Steps:

• Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
• You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
• If it is not sweet enough add more sugar, for thinner sauce add more broth, beer or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
• This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
• This stores nicely in the refridgerator.

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.

Steps:

• In a slow cooker, combine ketchup, beer, onion, brown sugar, mustard, barbecue seasoning, vinegar, pepper, and garlic powder. Simmer on low setting for 12 hours or overnight.

Steps:

• Combine ingredients in small saucepan and bring to boil.
• Simmer until reduced to thick sauce, stirring occasionally.