barbecue sauce

One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.

Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce Recipe

(480 milliliters) apple cider vinegar

(15 grams) coarsely ground black pepper

(20 grams) packed dark or light brown sugar

(8 grams) Diamond Crystal kosher salt

(10 milliliters) hot sauce,

red pepper flakes

(15 milliliters) ketchup (optional)

In a small bowl or squeeze bottle, combine vinegar, pepper, sugar, salt, hot sauce, red pepper flakes, and ketchup (if using). Stir or shake well until sugar and salt are dissolved. Taste and adjust seasonings as desired. Dilute with a small amount of water, if desired. Use immediately as needed, or store at room temperature for up to 2 weeks.

This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck’s famous smoked-salmon pizza). The pizza matches the flavors of chicken with barbecue sauce, red onion, two kinds of cheese and a little cilantro. Use homemade dough and barbecue sauce, cook it in the hottest setting of your oven, and the classic pie goes from good to great. Want to make the recipe vegetarian? Simply substitute mushrooms for the chicken and sauté until most of their moisture is evaporated.

Barbecue Chicken Pizza

chicken breast

salt

olive oil

17-ounce balls pizza dough (see recipe)

mozzarella,

red onion,

Gouda, roughly grated

cilantro,

Heat oven to 500. Season the chicken with salt, and heat 1 tablespoon of oil in a saucepan over medium heat. Toss the chicken into hot oil, and cook for about 5 minutes, shaking the pan occasionally, until you no longer see any pink. Add 2 tablespoons of barbecue sauce, and stir well, then set aside off the heat.

Working on two separate pieces of parchment paper, use your hands to stretch the 2 balls of dough into 2 rough circles, about 12 inches in diameter. Slide each piece of parchment paper onto a baking tray, and finish assembling pizza there: Drizzle with remaining olive oil, spread with remaining barbecue sauce, then evenly divide the mozzarella all over. Top with chicken pieces, red onion and finally Gouda.

Bake for 15 minutes, or until dough is cooked through and edges of the onion and cheese are just starting to color. Once the pizza is slightly cooled, season with salt and pepper and scatter with cilantro.

If you barbecue or grill with any frequency, you'll want to make big batches of this all-purpose barbecue spice rub and sauce combo—they store well in the pantry and fridge (respectively), and they're great on a wide variety of barbecued and grilled foods, like ribs, chicken, or burgers.

Easy All-Purpose Barbecue Rub and Barbecue Sauce Recipe

For the Rub:

paprika (2 ounces; 60 grams)

dark brown sugar (2.5 ounces; 70 grams)

kosher salt (1.5 ounces; 45 grams)

(12 grams) ground mustard

(6 grams) black pepper

(6 coriander seed

(5 grams) dried oregano

(10 grams) granulated garlic powder

(10 grams) granulated onion powder

For the Sauce:

chicken broth

(120 milliliters) ketchup

(60 milliliters) dark molasses, plus more to taste

onion,

(30 milliliters) Worcestershire sauce

(15 milliliters) brown mustard

(30 milliliters) cider vinegar,

(10 milliliters) hot sauce, plus more to taste

(25 grams) spice rub

(5 milliliters) liquid smoke,

For the Rub: Whisk all rub ingredients together to combine. Use your fingertips to break up any large clumps of brown sugar. For better flavor, before combining, toast ground mustard, black pepper, and coriander in a dry skillet over medium heat until fragrant. Store rub in a sealed container at room temperature for several months. (It will lose flavor over time, but it will not go bad.)

For the Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency, about 15 minutes (sauce should reduce by about one-third). Adjust flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months.

I'll wager that when most people think of barbecue sauce, they're picturing a thick, sweet, and tangy tomato mixture—that's Kansas City style and probably the most fitting place to start this exploration.

Kansas City-Style Barbecue Sauce Recipe

butter

yellow onion, finely chopped (about 1 cup)

garlic, minced (about 1 tablespoon)

ketchup

molasses

dark brown sugar

apple cider vinegar

yellow mustard

chili powder

black pepper

cayenne pepper

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Homemade BBQ Sauce Recipe - Ready in 15 minutes, you'll have the best Homemade Barbecue Sauce that is sweet and tangy and made from scratch!&nbsp;

Homemade Bbq Sauce Recipe

brown sugar

honey

Worcestershire sauce (or coconut aminos)

lemon juice

Stone House Seasoning

hot sauce (optional)

Homemade BBQ Sauce Recipe

Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.&nbsp;

Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.&nbsp;

https://www.youtube.com/watch?v=m1jWVLHbQ_c

Homemade BBQ Sauce Recipe – Ready in 15 minutes, you’ll have the best Homemade Barbecue Sauce that is sweet and tangy and made from scratch! ❤️

Recipe: https://addapinch.com/homemade-bbq-sauce-recipe/

Homemade BBQ Sauce Recipe - Add A Pinch

Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.

Barbecue Pizza Sauce Recipe

onion

garlic (about 2 medium cloves)

tomato sauce

tomato paste

Worcestershire sauce

oregano

salt and black pepper

Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. 

Stir in tomato sauce, brown sugar, tomato paste, honey, cider vinegar, molasses, mustard, Worcestershire sauce, and oregano. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 20 minutes, stirring occasionally.

Using an immersion blender, or transferring to a regular blender, puree sauce until smooth. Use on pizza the same day, or transfer to a jar and store in refrigerator for up to two weeks.

Dr Pepper Barbecue Sauce is the answer for a quick and easy homemade barbecue sauce that is great for grilling!

Dr. Pepper Barbecue Sauce

oz Dr. Pepper

Worcestershire Sauce

liquide smoke

garlic

Add all ingredients to a large sauce pan...

Add all ingredients to a large sauce pan and whisk to combine.

Place over medium-high heat and cook, stirring often...

Place over medium-high heat and cook, stirring often until mixture just starts to bubble.

Lower to simmer and cook 5 minutes or...

Lower to simmer and cook 5 minutes or until sugar is dissolved.

Store in an airtight container in the refrigerator...

Store in an airtight container in the refrigerator until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/lojur7hv5wg2rzey9zr4.mp4

Dr Pepper Barbecue Sauce is a simple homemade barbecue sauce perfect for grilling or as a dipping sauce for chicken and your favorite finger foods. 

Dr Pepper Barbecue Sauce

Get out the grill for this delicious Whole Barbecue Chicken Recipe. Our Whole Barbecue Chicken is a cinch to make too, requiring only five ingredients.

Whole Barbecue Chicken Recipe

chickens (3 lb. each)

lemons,

KRAFT Original Barbecue Sauce

Italian seasoning

garlic,

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

Trim and discard excess fat from chickens. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well. Place 2 &lt;u&gt;each&lt;/u&gt; lemon halves and garlic cloves inside each chicken cavity.

Place chickens, breast-sides up, on grate over unlit area; cover. Grill 1-1/2 to 2 hours or until chicken is done (165°F), turning and brushing occasionally with sauce for the last 20 min. Remove and discard lemon halves and garlic from chickens before serving.

Pork and beans are cooked together in a slow cooker for mutually beneficial results (If you don't have a slow cooker, you can do it in <a href="https://cooking.nytimes.com/recipes/1020878-one-pot-barbecue-pork-and-beans">a pot in the oven</a>.) As the pork shoulder and barbecue sauce braise in the oven, the sauce soaks up the pork juices while the pork tenderizes. Then, beans are added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (For a more acidic sauce, add apple cider vinegar with the beans, or you can increase the sweetness with added sugar.) To serve, slice the pork or shred it into pulled pork.

Slow Cooker Barbecue Pork And Beans

pork

Kosher salt and black pepper

store-bought barbecue sauce

chipotle in adobo, finely chopped, plus more to taste

light brown sugar,

pinto beans,

garlic cloves,

Slow Cooker Barbecue Pork and Beans

Season the pork all over with 1 tablespoon salt and and 3/4 teaspoon pepper. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.

Meanwhile, in your slow cooker, stir together the barbecue sauce, chipotle and brown sugar. Taste the mixture and adjust sweetness with brown sugar and spice with chipotle.

Add browned pork to the barbecue sauce and turn to coat in the sauce. Add the beans and garlic to the sauce around the pork. Cover and cook on low until the meat falls apart when prodded with a fork, 8 to 10 hours.

Transfer the pork to a cutting board. Skim excess fat from the top if desired, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch thick slices, or shred the pork with two forks. Serve the pork with the beans.

The Ultimate Brown Sugar And Mustard Glaze Recipe

yellow ballpark mustard

cider vinegar

Southern Comfort

salt (Read

Science Of Salt

Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams’s buffet feeds more than 100 people, and the greatest hits include <a href="https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese">macaroni and cheese</a>, <a href="https://cooking.nytimes.com/recipes/1014802-sorrel">red punch</a> and <a href="https://cooking.nytimes.com/recipes/1019833-stewed-black-eyed-peas">black-eyed peas</a>.

Folami’s BBQ Tofu

tofu,

vegetable oil

unsalted butter butter

tamari

Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)

Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.

Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.

Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries

Pork belly slices

porkbelly

tbsp ketchup

light brown sugar

tbsp cider vinegar

tbsp dark soy sauce

tsp English mustard

garlic,crushed

Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.

Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.

Two beloved barbecue staples are cooked together in one pot (or a <a href="https://cooking.nytimes.com/recipes/1020879">slow cooker</a>) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. <a href="https://cooking.nytimes.com/recipes/9375-cornbread?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1">Cornbread</a>, biscuits or Texas toast are great additions.

One-Pot Barbecue Pork and Beans

chipotle

garlic cloves, thinly sliced

(14-ounce) cans pinto beans (not drained)

Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.

Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.

Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.

Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.

Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.

Quick Korean Flavored Barbecue Sauce Recipe

barbecue sauce (1 1/2 cups), preferably KC Masterpiece

soy sauce

rice vinegar

ssamjang

gochujang

fish sauce

sesame oil

In a medium bowl, whisk together barbecue sauce, soy sauce, vinegar, ssamjang, gochujang, fish sauce, and sesame oil. Use immediately or pour back in bottle and store in refrigerator for up to a month.

These Instant Pot Chicken Legs are super easy to make and perfect for when you need a quick, simple meal on the dinner table.

Instant Pot Chicken Legs

chicken legs

salt, pepper, granulated garlic, onion powder

herbs

Place frozen chicken in large mixing bowl. Toss with olive oil.

Add salt, pepper, garlic, and onion powder mix together with hands.

Toss chicken with the herbs unless you&#8217;re omitting this part.

Put the trivet in the Instant pot and place the chicken on top of the trivet.

Close the Instant Pot, turn valve to sealing, set manual and cook for 20 minutes. Once the time elapses turn the knob to venting and quick release. When the pin drops remove the chicken legs with tongs.

Turn on the broiler on the stove. Line cookie sheet with foil. Crisp the chicken under the broiler for 5 minutes. Remove and enjoy! 

Love the pics of your herbs they're so very pretty and healthy looking.I like most herbs but not Oregano.This recipe is nice and easy just my style.Thanks Kim.
B.

In Lexington North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply to make it flavorful.

Lexington Dip BBQ Sauce Recipe

distilled vinegar

apple juice

hot sauce

Morton coarse salt

red pepper

Prep. Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best.

Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.

Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.

In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.

Top 40 barbecue sauce recipes from across the web

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