Southside Enterprises BBQ Sauces

Barbecue Sauces

Apple
Arkansas
Austin
Australian
Basic
Cattle Ranch
Championship
Charcoal
Chef's
Citrus
Cowpoke
D's BBQ
Danielle's
Deep South
Eastern North Carolina-Style
Finger-Lickin'
Fort Worth Table Sauce
Honey
Kansas City - Style
Kansas City
Mike's Supreme
Missouri
Molasses Orange
Mustard
New Mexico Style
No-Name
North Carolina Eastern Rub and Sauce
North Carolina Eastern Style
North Carolina Eastern Style with Chili
North Carolina Eastern Style with Herbs
North Carolina Eastern Style with Sugar and Chili
North Carolina Piedmont (for smoked pork)
North Carolina Piedmont Sauce
North Carolina Western (for smoked pork)
Original
Red River
Salsa Cubano
Secret Sauce
Smokehouse
South Central Carolina Baste/Barbecue Sauce
South Central Carolina Gold
South Central Carolina Sauce (for ham)
Southern-Style Grilling Sauce
Spicy Austin-Style
Tangy Sweet
Tennessee
Texas Table Sauce
Texas-Style
Tropical
Walter Jetton's

There are as many varieties of barbecue sauces as there are barbecue enthusiasts but sauces can be generally grouped into four basic categories: Eastern, Texas-style, Mid-Western style and Florida-style. Each has its own distinct flavor, taste and purpose.

Barbecues east of the Mississippi traditionally use pork and vinegar-based sauces while Texans prefer beef and sauces with chili powder, Worcestershire Sauce and red pepper. In the mid-West where Kansas City reigns as the barbecue capital sauces use ketchup and brown sugar as a base. In some parts of the Carolinas and Florida, the choice is a mustard-based sauce.

Kansas City-style sauces, sweet and spicy, lend themselves to most barbecues: pork, beef, ribs or chicken while Texas-style sauces are better on brisket, ribs and the like. Eastern sauces complement pork, from tenderloins and roasts to whole hogs.

Presented here are scores of barbecue sauces designed to whet your appetite. Each sauce has a distinct flavor: some spicier than others, some sweeter; some mild and some outrageously hot. Experiment. Try them, modify them, create your own. Each barbecue pit-master has his or her own signature sauce.

In the truest sense of barbecue, sauces are only added during the last few moments of cooking, or not added at all and served on the side with the barbecued meat. During the barbecue, mops are used to accentuate the flavor and moisten the meat. That is the perennial quest, to find the perfect combination of rubs, mops, wood chips and sauces to make the perfect barbecue! And, just when you believe it can't be any better, along comes another idea and the quest begins anew!

Enjoy!

Basic Barbecue Sauce

1 stick butter
1 onion, chopped
4 cloves garlic, chopped
2 to 4 Jalapeños, seeded and chopped
4 tablespoons Worcestershire Sauce
Juice of 2 lemons
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons Hungarian paprika
1 whole tomato, diced
2 cups ketchup
1 12-ounce can beer
11/2 tablespoons Old Bay^® seasoning
1/4 cup dark brown sugar
1/4 cup molasses

A basic tomato-based barbecue sauce to use as a base for your own creations!

Melt butter in large pot at medium heat. Add onion, garlic, and Jalapeños, sauté until onions wilt. Add remaining ingredients, simmer at low heat for 1 hour.

Southern-Style Grilling Sauce

3/4 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
21/2 tablespoons chili powder
2 teaspoons Dijon-style mustard
1/2 teaspoon Tabasco^® sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small onion, minced
2 cloves garlic, minced

In medium bowl, mix all ingredients and refrigerate overnight before using.

Kansas City - Style Sauce

3/4 cup light brown sugar, packed
11/2 tablespoons chili powder
2 teaspoons dry mustard
1 teaspoon dry ginger
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mace
1/4 teaspoon black pepper
1 cup white distilled vinegar
1/4 cup molasses
1/4 cup water
32 ounces ketchup

In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, and water. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature.

Championship Barbecue Sauce

4 cups tomato sauce
11/2 cups cola
11/2 cups cider vinegar
11/2 cups chili sauce
1/4 cup prepared mustard
1/2 cup bottled steak sauce
6 tablespoons lemon juice (2 lemons)
1/2 cup Worcestershire Sauce
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 teaspoons Tabasco®sauce
11/4 cups dark brown sugar, packed
2 tablespoons black pepper
2 tablespoons garlic salt
1 tablespoon dry mustard

In a large saucepan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire Sauce, oil, soy sauce, and Tabasco. Stir well. Bring to a simmer over medium heat.

In a small bowl, combine the brown sugar, pepper, garlic salt, and dry mustard. Stir to blend. Add the dry ingredients to the tomato mixture and stir well.

Increase the heat to medium-high and bring to a brisk simmer, stirring frequently. Cook uncovered for about 20 minutes. Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well blended. Cool to room temperature. Use immediately or cover and refrigerate up to 1 week.

D's BBQ Sauce

1 medium size onion, chopped
1 head garlic, minced
2 tablespoon olive oil
11/2 cups ketchup
1/2 cup brown sugar
3 tablespoons sour mash whiskey (Jack Daniel's^®)
1 tablespoon liquid smoke
1/2 teaspoon dry mustard
1 tablespoon Louisiana hot sauce

Sauté the onion and garlic in the oil until tender. Add the remaining ingredients. Bring to a slow boil. Simmer for 30 minutes.

Finger-Lickin' Sauce

2 cups ketchup
1 tablespoon A-1^® sauce
1 teaspoon whole celery seed
11/2 teaspoons Tabasco^® sauce
2 tablespoons soy sauce
3/4 cup dark brown sugar
6 tablespoons lemon juice (2 lemons)
2 tablespoons prepared horseradish, undrained
1/2 teaspoon garlic powder
1/2 teaspoon sage
1 teaspoon salt
1 cup beer
1 onion, chopped
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon black pepper

Sauté onion in butter and oil over medium heat until slightly caramelized. Mix remaining ingredients in medium saucepan, add onions. Bring mixture to boil, reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Cool and process or blend until smooth.

Original BBQ Sauce

1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 141/2-ounce can whole tomatoes
1 6-ounce can tomato paste
1/2 cup chopped celery
1/4 cup cider vinegar
1/4 cup chopped bell pepper
1 teaspoon celery seed
1 bay leaf
3 tablespoons molasses
11/2 teaspoons salt
2 teaspoons dry mustard
4 teaspoons Tabasco^® sauce
1/2 teaspoon ground clove
1/2 teaspoon allspice
2 slices fresh lemon or
1 teaspoon lemon juice

Sauté onion and garlic in butter in a saucepan until tender. Add remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stirring occasionally. Remove bay leaf and lemon slices. Process or blend until smooth.

New Mexico Style Barbecue Sauce

2 tablespoons unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne pepper
1 tablespoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium sauce pan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature.

Smokehouse BBQ Sauce

3 cups water
11/2 cups ketchup
1 cup cider vinegar
1/2 cup Worcestershire Sauce
4 tablespoons chili powder
2 tablespoons sweet Hungarian paprika
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon brown sugar
1/2 teaspoon liquid smoke

For use on Beef, Chicken, Pork and Ribs.

Combine all ingredients in a medium saucepan bring to boil. Reduce heat and simmer 20 minutes until slightly reduced. Refrigerate at least two days before use to allow flavors to blend.

Arkansas BBQ Sauce

3 cups water
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup Dijon mustard
1 cup ketchup
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 quart red wine vinegar
1 cup white wine
1/2 teaspoon salt

In a medium saucepan, combine ingredients and bring to boil, reduce heat and simmer for about 30 minutes.

Tennessee Barbecue Sauce

1 cup tomato sauce
1 cup apple cider vinegar
1/4 cup Worcestershire Sauce
1/4 cup water
1 tablespoon butter
1 medium onion, chopped
11/2 teaspoons salt
1/2 teaspoon Louisiana hot sauce

Sauté onion in butter until soft. Combine remaining ingredients in a saucepan and bring to boil. Let simmer for 30 minutes, stirring occasionally.

Secret Sauce

6 cups ketchup
2 cups maple syrup
3 tablespoons olive oil
1 large onion, minced
2 medium green peppers, chopped
6 tablespoons hot pepper sauce
1 head garlic, minced
6 tablespoons cider vinegar
1 cup packed brown sugar
1 cup Worcestershire Sauce
1/2 cup A-1^® Bold sauce
1/2 cup water

Sauté onion, garlic and peppers in oil until tender. Add remaining ingredients. Bring to boil, reduce heat and simmer 20 minutes.

Kansas City Sauce

2 cups ketchup
11/2 cups brown sugar
2 tablespoons Louisiana hot sauce
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, minced
1/4 cup lemon juice
1 teaspoon paprika
1/4 cup Dijon mustard
2 tablespoons cider vinegar
1/4 cup Worcestershire Sauce

Combine all ingredients in a saucepan. Bring to a boil. Simmer for 30 minutes, stirring occasionally.

Molasses Orange Barbecue Sauce

1 10 3/4-ounce can condensed tomato soup
1 8-ounce can tomato sauce
1/2 cup light molasses
1/2 cup vinegar
1/2 cup brown sugar, packed
1/4 cup vegetable oil
1 tablespoon dried minced onion
1 tablespoon seasoned salt
1 tablespoon dry mustard
1 tablespoon Worcestershire Sauce
1 tablespoon finely-shredded orange zest
11/2 teaspoons paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

In a saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Use to baste beef or poultry during last 15 minutes of grilling.

Australian Barbecue Sauce

11/2 cups tomato puree
6 tablespoons Worcestershire Sauce
1 teaspoon salt
1 can beer *
1/4 cup cider vinegar
1 teaspoon paprika
1/2 teaspoon pepper

Combine all ingredients and heat to simmer. Brush over meat every five minutes until meat has cooked.

* Beer is Guinness Stout, however if red meats are basted use a dark beer, if light meat (pork or chicken) is basted, use light beer. For lamb, use rosemary instead of paprika. This is not a sweet sauce.

Charcoal Barbecue Sauce

1/4 cup Worcestershire Sauce
4 tablespoons Tabasco® sauce
4 tablespoons brown sugar
1/4 cup lemon juice
1/4 pound butter
1 tablespoon prepared mustard
32 ounces ketchup
1 medium onion, grated
2 cloves garlic
1 teaspoon barbecue spice
1 cup hickory smoke barbecue sauce

Combine all ingredients in a pot and bring to boil. Reduce heat and simmer about 30 to 45 minutes until thick. Stir occasionally.

Honey Barbecue Sauce

1/4 cup olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 cup honey
1 cup ketchup
1 cup wine vinegar
1/2 cup Worcestershire Sauce
1 tablespoon dry mustard
11/2 teaspoons salt
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon thyme

Sauté onion and garlic in hot oil and cook until tender. Add remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes.

Cowpoke Barbecue Sauce

1/4 cup brown sugar, packed
1/4 cup salad oil
2 teaspoons salt
1 teaspoon garlic powder
1 cup vinegar
3/4 cup lemon juice
2 cups water
1/2 cup Worcestershire Sauce
Tabasco® sauce to taste

Combine all ingredients in saucepan. Bring quickly to boil. Reduce heat and simmer ten minutes. Cool and pour into one-quart container.

Red River Barbecue Sauce

1/2 cup butter
1 onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons vinegar
1 cup chili sauce
1 cup water
2 tablespoons brown sugar
2 tablespoons Worcestershire Sauce
1/2 tablespoon prepared yellow mustard
Juice of 1/2 lemon (about 2 tablespoons)
1 can beer
1/2 teaspoon black pepper

In a large saucepan, sauté onion and garlic in butter. When the onions are transparent, add the remainder of ingredients. Bring to a boil. Simmer about 10 to 15 minutes.

Cattle Ranch Barbecue Sauce

1/2 cup vinegar
1/2 pound bacon grease or
1 cup oil
1/2 pound butter
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 onions, chopped
1 cup Worcestershire Sauce
3 cups ketchup
1 tablespoon salt
1 tablespoon celery salt
1 teaspoon garlic salt

Combine all ingredients and simmer on very low heat for at least 20 minutes. Makes sauce for 25 pounds of meat. Excellent for spareribs.

Austin Barbecue Sauce

2 teaspoons oil
1 medium onion
8 ounces tomato sauce
1/2 cup brown sugar, packed
1/4 cup white vinegar
1 teaspoon Worcestershire Sauce
4 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon dry mustard

Finely dice onion, sauté until clear. Combine all other ingredients except sugar. Cook until thickened. Add sugar and carefully simmer until thickened.

Danielle's Barbecue Sauce

3 cups water
1/4 cup V-8^® juice
1 chicken bouillon cube
11/2 teaspoons paprika
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon Bell's^® poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1 bay leaf
3/4 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco® sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

This sauce is brushed on chicken before cooking and served at the table in small containers as a dipping sauce.

Pour water and V-8 juice into 11/2-quart saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire Sauce and Tabasco. Whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and 1 tablespoon water. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

Texas-Style Barbecue Sauce

1/2 pound pickling spices
1 teaspoon whole cloves
1 medium onion, chopped
2 stalks celery, chopped
36 ounces ketchup
1/2 cup chili sauce
1 quart water
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 cup Worcestershire Sauce
1/2 cup light brown sugar, packed
1/4 tablespoon garlic powder
1 tablespoon salt to taste
1 tablespoon Tabasco® sauce
2 tablespoons lemon juice

Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 11/2 hours. Remove from heat and cool. Remove spice bag. Pour mixture into blender and blend until smooth.

Apple Barbecue Sauce

1 cup ketchup
1/4 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon white pepper
1/4 cup grated, peeled apple
1/4 cup grated onion
2 teaspoons grated green pepper

Combine ingredients in a medium saucepan, bring to a boil. Reduce heat and simmer 15 minutes.

Missouri Barbecue Sauce

2 tablespoons oil
3/4 cup cider vinegar
1 teaspoon minced garlic
1/2 teaspoon sugar
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin

Combine all ingredients in a medium saucepan, heat to boiling and allow to cool. Let set for at least one hour for flavors to blend.

Salsa Cubano Barbecue Sauce

1 medium white onion, chopped
5 cloves garlic, chopped
1/4 cup lime juice
1/2 teaspoon oregano
1/2 teaspoon cumin seed
1/4 teaspoon salt
1/2 cup water

Put onions, garlic, lime juice and water in a blender and process. Crush all dry ingredients together and add to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. Brush meat frequently with the sauce while cooking.

Tangy Sweet Barbecue Sauce

3 large onions, chopped
6 tablespoons vinegar
6 tablespoons brown sugar
1 tablespoon Worcestershire Sauce
3 cups ketchup
6 tablespoons butter
1/2 cup lemon juice
2 tablespoons prepared mustard
3 teaspoons chili powder
11/2 cups water
Cayenne pepper to taste
Salt to taste
Tabasco® sauceto taste

Sauté onion in butter until lightly colored. Add all other ingredients and simmer for 30 minutes.

Chef's Barbecue Sauce

1 cup oil
21/2 cups chopped onions
11/2 cups brown sugar
5 teaspoons prepared mustard
3 teaspoons salt
11/2 tablespoons Worcestershire Sauce
5 cups ketchup
1/2 cup vinegar
3 cups water

Sauté the onions in the oil without browning. Add all other ingredients. Simmer for 30 minutes to thicken.

Carolina Barbecue Sauces

1) North Carolina Eastern: vinegar base, no tomato
2) North Carolina Piedmont: vinegar base, with small amounts of tomato
3) North Carolina Western: strong tomato with some vinegar
4) South Carolina: mustard base, usually with some tomato
5) Charlotte: thin tomato

North Carolina Eastern Style Barbecue Sauce

4 cups cider vinegar
1/4 cup brown sugar
3 tablespoons salt
1 tablespoon red pepper flakes
11/2 teaspoons ground cayenne pepper
1 teaspoon black pepper

North Carolina Eastern Style with Chili Barbecue Sauce

2 cups cider vinegar
1 tablespoon Tabasco® sauce
2 tablespoons paprika
3 tablespoons salt
1 tablespoon Worcestershire Sauce
1 tablespoon chili powder
3 tablespoons pepper
1 cup water

North Carolina Eastern Rub and Sauce

Rub:
2 teaspoons salt
2 teaspoons sugar
2 teaspoons brown sugar
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon cayenne pepper
1/4 cup paprika
Sauce:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon red pepper flakes
1 tablespoon Tabasco® sauce
1 tablespoon black pepper

North Carolina Eastern Style with Sugar and Chili

8 cups cider vinegar
4 cups water
4 tablespoons Worcestershire Sauce
4 tablespoons chili powder
6 tablespoons paprika
6 tablespoons red pepper flakes
12 tablespoons black pepper
6 tablespoons salt
4 tablespoons sugar

North Carolina Eastern Style with Herbs

1 cup cider vinegar
1/2 cup water
1/2 cup minced onion
1 clove garlic
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons red pepper flakes
1 teaspoon sugar
1 bay leaf
1/2 teaspoon thyme
3 tablespoons peanut oil
3 teaspoons dry mustard
1 teaspoon cold water

Mix all ingredients except dry mustard and 1 teaspoon water, boil five minutes. Dissolve mustard in water and add.

North Carolina Piedmont Sauce

1/2 cup black pepper
1/2 cup chili powder
1 quart yellow mustard
11/2 to 2 pounds brown sugar
1 cup salt
3 quarts ketchup
1 6-ounce bottle hot sauce
2 gallons cider vinegar

Mix ingredients in large stock pot, bring to boil and simmer for 15 minutes. (Makes 3 gallons)

North Carolina Piedmont (for smoked pork)

11/2 cups vinegar
3/4 cup ketchup
1/2 cup water
1 tablespoon sugar
1/2 teaspoon cayenne pepper flakes
Pinch ground cayenne pepper
Salt to taste
Black pepper to taste

Combine and simmer over medium heat, stirring, until sugar dissolves.

North Carolina Western (for smoked pork)

1 cup tomato sauce
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons brown sugar
1 tablespoon paprika
2 tablespoons Worcestershire Sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper

Simmer for 10 minutes. Refrigerate for at least 12 hours before using.

South Central Carolina Baste/Barbecue Sauce

3 tablespoons peanut oil
2 garlic cloves, crushed
1 onion, minced
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons dry mustard
1 teaspoon ginger
Salt to taste

Mix all ingredients in sauce pan. Bring to boil and simmer 10 minutes.

South Central Carolina Gold Sauce

11/2 cups prepared mustard
5 tablespoon brown sugar
4 tablespoon tomato paste
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire Sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Combine and simmer for about 5 minutes to dissolve sugar.

South Central Carolina Sauce (for ham)

3/4 cup water
3 tablespoons minced onion
1 clove garlic, minced
1 cup prepared mustard
1 teaspoon dry mustard
3 tablespoons chili sauce
2 tablespoons plus 1 teaspoon sugar
2 teaspoons honey
1 tablespoon Worcestershire Sauce
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper

Combine ingredients and simmer 15 minutes, use as baste for ham.

Eastern North Carolina-Style Barbecue Sauce

1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Tabasco® sauce
Salt to taste
Black pepper to taste

Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months.

Citrus Barbecue Sauce

1 onion, chopped
1 tablespoon ground red chilies
1/4 teaspoon ground cayenne pepper
1 Ancho chile, seeded and chopped
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon salt

Cook onion, ground red chilies, cayenne pepper and Ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered about 10 minutes, stirring occasionally.

Mustard Barbecue Sauce

1/2 cup sugar
1/4 teaspoon ground oregano
1/2 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon cornstarch
1/2 cup vinegar
1 cup molasses
1 cup ketchup
1 cup prepared mustard
2 tablespoons oil

Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Store refrigerated for up to 3 months.

Mike's Supreme Sauce

1 stick butter
1 onion, chopped
4 cloves garlic, chopped
4 tablespoons Worcestershire Sauce
Juice of 2 lemons
1/2 teaspoon black pepper
1 tablespoon salt
2 tablespoons Hungarian hot paprika
1 8-ounce can tomato sauce
1 whole tomato, diced
2 cups ketchup
1 can beer
11/2 tablespoons Old Bay® seasoning
1/2 cup dark brown sugar
1/4 cup molasses

Melt butter in large pot at medium heat. Add onion, garlic, Worcestershire, lemon juice, pepper, salt and paprika. Cook until onion is soft. Stir in remaining ingredients. Simmer at low heat for 1 hour.

Spicy Austin-Style Barbecue Sauce

1 cup ketchup
11/2 cups chopped onion
1/2 cup brown sugar
2 Jalapeño chilies, diced
1/4 cup lime juice
2 cloves garlic, finely chopped
2 tablespoons ground red chilies
12 ounces tomato paste
1 tablespoon corn oil
12 ounces beer
1 tablespoon Worcestershire Sauce

Heat all ingredients to boiling in a 2-quart saucepan. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

Tropical Barbecue Sauce

1 cup water
1 cup brown sugar
3 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon dry mustard
1 cup pineapple, drained and crushed
1 tablespoon arrowroot
1/4 cup water

Mix together 1 cup water and brown sugar. Add ketchup, soy sauce, mustard and pineapple. Bring to boil, reduce heat and simmer 10 minutes. Dissolve arrowroot in 1/4 cup water, add to sauce, cook until sauce thickens.

Deep South Barbecue Sauce

1 cup cider or red wine vinegar
1 tablespoon grated fresh ginger
2 tablespoons dry mustard
11/4 cups ketchup
5 tablespoons Worcestershire Sauce
1 clove garlic, minced
1 cup light brown sugar, loosely packed
1 lemon, thinly sliced and seeded
3 tablespoons unsalted butter
Salt to taste
Lemon juice to taste

Combine the vinegar, grated ginger, mustard, ketchup, Worcestershire, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce heat and simmer 15 minutes. Add the butter and simmer 2 minutes longer. Stir in the salt and lemon juice. Strain and store refrigerated in a covered jar.

No-Name Barbecue Sauce

1/2 cup beer
1 cup ketchup
1/2 cup chili sauce
1/4 cup dark molasses
1 teaspoon salt
2 teaspoons liquid smoke
3 tablespoons dark brown sugar
13/4 teaspoons Tabasco^®sauce
21/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon minced onion
1/2 Chipotle pepper, seeded & chopped

Mix ingredients in medium saucepan, bring to low boil. Reduce heat and simmer 20 minutes. Add additional beer if sauce becomes too thick. Allow to rest at least one hour before serving.

Walter Jetton's Barbecue Sauce

3 cups ketchup
1 cup honey
1/2 cup brown sugar
1/2 cup Worcestershire Sauce
1/2 cup water
1 medium onion, diced
1 green pepper, diced
2 tablespoons Tabasco^® sauce
2 tablespoons white vinegar
2 teaspoons garlic powder

This sauce is attributed to President Lyndon Johnson's Pit Master.

Mix all ingredients together in medium saucepan and bring to a boil. Reduce heat and simmer until onion and pepper are tender.

Texas Table Sauce

3/4 cup cider vinegar
3/4 cup warm water
1 tablespoon salt
1 teaspoon coarsely-ground black pepper
1 teaspoon Hungarian hot paprika
2 tablespoons dark brown sugar
1 tablespoon dark molasses
3 tablespoons dry mustard
1/2 cup ketchup
1/4 cup chili sauce
3 tablespoons Worcestershire Sauce
1 clove garlic, minced
2 tablespoons dried minced onion
1 cup butter

In a medium sauce pan, combine vinegar and water. Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Bring to boil over medium low heat. Stir in remaining ingredients and simmer uncovered for one hour

Fort Worth Table Sauce

1 cup ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon salt
11/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic, crushed
2 tablespoons chopped onion
4 tablespoons butter
4 tablespoons Worcestershire Sauce
1 teaspoon Hungarian paprika
1/4 teaspoon black pepper

Combine all ingredients in a medium saucepan, bring to boil and simmer 15 minutes. Strain and serve as a table sauce.