From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: RECIPES: BBQ Sauce Collection (including some based on Ketchup)
Date: 29 Aug 92 13:09:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Recently someone emailed me and requested a copy of a collection
of BBQ sauce recipes I've garnered from various cookbooks I 
have at home.  I thought that since I finally rounded the thing
up, others might be interested in it.  The file is rather large,
so if it is too big for you to download in one batch, let me
know (either post or email) and I'll try to re-post in parts
OR I can email the collection in parts directly to you.  Anyways,
here's the complete collection (including some new page markers
left over from my word-processed version):









                                Best Collection

                                      of

                                  BBQ Sauces
Sauce for Jane's Best Barbecue Ribs
-----------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

2 T bacon drippings
1 medium Spanish onion, finely chopped
1 clove garlic, minced
14-oz bottle ketchup
6 T Worcestershire sauce
2 T cider vinegar
1/4 c dry white wine
1 t dry mustard
2 T dark brown sugar, packed
1 to 2 T pure ground hot red chile, or to taste
1 or 2 T pure ground mild red chile, or to taste
1/4 t cayenne pepper or pequin quebrado (this is preferable, if you can get it)
3/4 t ground cumin
1/4 t ground coriander seed
1 t liquid smoke

1.  Melt the bacon drippings in a 2-quart saucepan over medium heat, then add
the onion and garlic, and saut until the onion is transparent.

2.  Add the remaining ingredients, reduce the heat to low, and simmer, uncovered,
for 15 minutes, stirring occasionally.  

Yield:  3 cups sauce


Sauce for James Beal's Barbecued Ribs
-------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

3/4 c granulated sugar
1/2 c dark brown sugar, packed
2/3 c rich, dark beef base made from double-strength beef bouillon or consomm
1 qt hot water
2/3 c prepared mustard (ball-park variety)
1/3 c white vinegar
1/3 c liquid smoke
2/3 c Worcestershire sauce
1 1/3 c tomato paste (10 2/3 oz)
3 T pure ground hot red chile, or to taste
5 medium-size marinated jalape$o peppers, finely diced

1.  In a 3-quart saucepan, mix the sugars and the beef base in the water.  cook
over medium heat until the mixture is dissolved.

2.  Add the remaining ingredients and simmer, uncovered, over low heat for 2
hours.  

Yield:  1 1/2 quarts sauce


Sauce for Super Secret Baby Back Pork Ribs
------------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 T Worcestershire sauce
1/2 c cider vinegar
2 C tomato sauce
1/2 c dark brown sugar, packed
1 large clove garlic, finely minced
1/4 t celery salt
Pinch of allspice
1 T freshly grated onion
2 T pure ground hot red chile
1/4 t cayenne pepper or pequin quebrado (this is preferable, if you can get it)

In a 2-quart saucepan, combine the ingredients through the cayenne pepper and
simmer, uncovered, over low heat until the sauce is thickened.  

Yield:  3 cups sauce


Sauce for New Mexico Barbecued Beef Ribs
----------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1/3 c Red Chile Sauce (recipe follows)
1 c dry red wine
2 T olive oil
1 large clove garlic, minced
1 small Spanish onion, diced
1/2 t salt
1/4 t freshly ground black pepper

1.  The night before your barbecue, prepare the Red Chile Sauce.

2.  Two hours before your barbecue, combine all the ingredients including the
1/3 c Red Chile Sauce in a mixing bowl.  Allow to sit at room temperature for
15 minutes to blend flavors before using.

Yield: 1 2/3 cups sauce

Red Chile Sauce:  2 T bacon drippings or lard
                  2 T flour
                  1/4 c pure ground mild red chile, or to taste
                  2 c beef bouillon or water
                  1 clove garlic, finely minced
                  3/4 t salt, or to taste
                  1/4 t ground oregano (Mexican, if you can get it)
                  1/4 t ground cumin

1.  In a 2-quart saucepan, melt the drippings or lard over medium heat.  Slowly
add the flour, stirring to combine thoroughly, and cook the mixture until it
turns golden.

2.  Remove the pan from the heat and stir in the chile.  When it is well-
incorporated add the bouillon, stir, and return the pan to the heat.

3.  Add the remaining ingredients and simmer, uncovered, for 30 minutes or longer
to develop the flavor.

4.  Taste, and adjust the seasonings if necessary.  Allow the sauce to cool, then
transfer it to an airtight container and refrigerate.

Yield:  2 cups sauce, of which only 1/3 c is used in above sauce recipe


Sauce for Alabama Smoky Barbecued Chicken
-----------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

4 c tomato sauce
1/2 c light soy sauce
1/2 c white vinegar
12 oz flat beer (fresh beer will work, too)
1 T salt
1 T pure ground hot red chile
1 T freshly ground black pepper
3 large cloves garlic, finely minced

In a 2-quart saucepan all ingredients and allow the sauce to simmer, uncovered,
over low heat for 20 minutes.  Stir to combine well.

Yield:  Approximately 4-5 cups sauce


Sauce for Sunny Arizona's Special Chicken
-----------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

4 pickled jalape$o peppers, stemmed, seeded and finely minced
2 large cloves garlic, finely minced
1 t dry mustard
1 t dried sweet basil (rubbed to a powder)
1 t dried oregano (rubbed to a powder)
2 t kosher (coarse) salt
3 T fresh orange juice
1/4 c honey
3 T red wine vinegar
2 T vegetable oil
1 small onion, finely minced
3 c crushed canned tomatoes

1.  Make sure the jalape$os and garlic are very finely minced.

2.  In a ceramic bowl, combine the minced peppers and garlic with the dry
mustard, basil, oregano, salt, orange juice, honey, and vinegar.  Set aside.

3.  In a 2-quart saucepan, heat the oil over medium heat, then add the onion and
saut until softened but not browned.  Stir in the tomatoes and add the mixture
set aside in Step 2.

4.  Bring the sauce to a boil.  Reduce the heat and simmer, uncovered, stirring
occasionally, for 40 minutes, or until it has reduced to a desirable thickness.

5.  Taste and correct the seasonings.

Yield:  3 cups sauce


Sauce for Jerry Wood's Personal Favorite Barbecue Chicken
---------------------------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 c ketchup
1 c cider vinegar
1 c water
4 T light brown sugar, packed
1/2 c prepared mustard (ball-park variety)
1/4 lb (1 stick) unsalted butter
2 t salt, or to taste
1 t cayenne pepper
1/4 c Worcestershire sauce

In a 2-quart saucepan, combine all the ingredients and cook together, uncovered,
until somewhat thickened, about 30 minutes.  Set aside until you are ready to
barbecue.

Yield:  1 quart sauce


Sauce for Southwest Chicken BBQ
-------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 c ketchup
5 T unsalted butter, if available; or use salted butter and omit the salt listed
   below
1/4 c strong black coffee
3 T Worcestershire sauce
1 to 2 T pure ground hot chile or chile caribe (crushed red chile)
1 T dark brown sugar, packed
1/4 t salt, or to taste

In a 2-quart saucepan combine all the ingredients through the salt and allow the
sauce to simmer, uncovered, over medium heat for 10 to 15 minutes.

Yield:  1 1/2 cups sauce


Sauce for Anthony's Sicilian Barbecued Chicken
----------------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 T vegetable oil
1 medium onion, finely chopped
1/4 c finely minced parsley
1 clove garlic, finely minced
1/2 c dark brown sugar, packed
1 c water
3 to 4 large ripe tomatoes, peeled, seeded, and chopped or pureed, enough to
   measure 2 c
1/2 fresh lemon, juiced
1/2 fresh orange, juiced
1 t red wine vinegar
1 T paprika
1 t salt, or to taste
1/4 t freshly ground black pepper

1.  In a heavy saucepan heat the oil over medium heat.  Add the onion, parsley
and garlic and saut until the onions are golden.

2.  In the meantime, dissolve the brown sugar in the water.

3.  Add this sugar-water mixture and the tomatoes to the onion mixture in the
saucepan and cook, uncovered, until thickened, about 30 minutes.

4.  Add the remaining ingredients and cook until the sauce has thickened to the
consistency of jam.  

Yield:  3 1/4 cups sauce


Sauce for Yankee Brisket Pulled Barbecue
----------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

3 T hardened fat from a roasted brisket seasoned with liquid smoke [or use lard
   and a bit of liquid smoke]
1 c pan juices from roasted brisket [or use beef bouillon or consomm]
2 c chopped onions
1/4 c cider vinegar
1/4 c dark brown sugar, packed
2 T Dusseldorf mustard or any spicy brown mustard, or yellow mustard
1 T dark molasses
1/4 t cayenne pepper
1/4 t liquid hot pepper sauce
3 T Worcestershire sauce
1 c ketchup
1/2 c chili sauce (ketchup type)
1/2 lemon, sliced
1 T salt, more or less, to taste
1/4 t freshly ground black pepper

In a large pot, melt the hardened brisket fat (from pan juices) over medium heat,
add the onions and saut until tender.  Add all the remaining ingredients and
the cup of pan juices.  Stir well and simmer for 20 minutes over low heat.

Yield:  Approximately 3 cups sauce


Sauce for Jerry's Beef Barbecue
-------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 c beef broth
3 c ketchup
1/2 c cider vinegar
1/4 c Worcestershire sauce
1/4 c light brown sugar, packed
2 t salt, or to taste
1 t liquid smoke (optional)

In a 2-quart saucepan, combine all the ingredients and bring them to a simmer
over medium heat.  Reduce the heat to low and cook, uncovered, 30 minutes, until
slightly thickened.  Add the liquid smoke, if desired.

Yield:  1 quart sauce


Sauce for Sweet Southern Chicken
--------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 c ketchup
2 T honey
3 T lemon juice
1 T Worcestershire sauce
4 large cloves garlic, finely minced
4 T bacon drippings
1 small lemon, sliced thin, seeds removed
Liquid hot pepper sauce to taste
Salt and freshly ground black pepper, to taste
1/2 t liquid smoke (optional)

In a 2-quart enamel saucepan combine all the ingredients except liquid smoke and
bring to a boil over medium-high heat, stirring occasionally.  When it is
thoroughly blended, in about 20 minutes, add the liquid smoke.

Yield:  1 1/2 cups sauce


Sauce for Addie's Texas Barbecued Chicken
-----------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1/2 c cider vinegar
2 T light brown sugar, packed
1 T prepared mustard (ball-park variety)
1 1/2 t salt, or to taste
1/2 t freshly ground black pepper
2 T fresh lemon juice
1 c finely diced onion
1/2 c (2 sticks) unsalted butter, cut into 6 pieces
15-oz can tomato sauce
2 T Worcestershire sauce
1 1/2 t liquid smoke (optional)
1/4 t dried sage (or double the amount of fresh herb, minced)
1/4 t dried basil (or double the amount of fresh herb, minced)
1/4 t dried rosemary (or double the amount of fresh herb, minced)
1/4 t dried thyme (or double the amount of fresh herb, minced)

1.  In a 2-quart saucepan combine the vinegar, brown sugar, mustard, salt,
pepper, lemon, onion and butter.  Bring the mixture to a boil over high heat. 
Reduce the heat to medium and simmer for 20 minutes, uncovered.  Stir
occasionally.

2.  Add the tomato sauce, Worcestershire sauce and liquid smoke (if you are using
it).  Simmer for 15 minutes longer, again stirring occasionally.

3.  Add the herbs, reduce the heat to low, and cook the sauce for 5 minutes. 

Yield:  3 1/2 cups sauce

Variation:  Omit the herbs and add: 3 whole green chiles, finely chopped
                                    1/4 t ground ginger
                                    1/4 t ground cinnamon
                                    Several drops of liquid hot pepper sauce,
                                       or to taste


Sauce for Steve Stephenson's Barbecued Ribs
-------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2 14-oz bottles ketchup
3 T prepared horseradish
3 T salad mustard (hotter than regular mustard) [Dijon]
2 T Worcestershire sauce
1 T lemon juice
1 t celery seed
1/4 t onion salt
1/4 t cayenne pepper
1/4 t liquid smoke
1/4 t garlic juice

Combine all sauce ingredients.  Heat and serve.


Jeanne Bunn's Barbecue Sauce
----------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1/4 c chopped onion
2 T vegetable oil
2 c ketchup
1/3 c honey
1/4 c Worcestershire sauce
1 t to 1 T prepared horseradish mustard, to taste
1/2 t liquid smoke
1 t white vinegar
1/4 t garlic salt
1/4 t cracked black pepper
1/4 t crushed dried rosemary
1/4 t crushed dried thyme
1/4 t crusted dried oregano
1/4 t dried savory
2 drops Tabasco sauce

Saut the onion in the oil until tender.  Add the remaining ingredients.  Simmer,
uncovered, for 10 to 15 minutes.

Makes about 2 1/2 cups.


Cowtown Cookers' Basic Barbecue Sauce
-------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1 32-oz bottle ketchup
1 c dark molasses
1 1/2 T Tabasco sauce
1 1/2 medium onions, chopped fine
1 large green [bell] pepper, chopped fine
1/2 cup lemon juice
1 t garlic powder
2 1/2 T dry mustard
3 T white vinegar
3/4 c packed brown sugar
1/4 c liquid smoke
1/4 c Worcestershire sauce

Combine all the ingredients in a large, heavy pot.  Add 1/2 c water to the empty
ketchup bottle, swirl around, and add to pot.  Bring mixture to a boil, stirring
constantly.  Reduce heat and simmer until onion and peppers are tender (about
2 hours).

Makes about 6 cups.


Sam Higgins' Gud BBQ Sauce
--------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

Note:    Recipe originally presented by Sam Higgins, author of I'm Glad I Ate
         When I Did, 'Cause I'm Not Hungry Now.  Sam adapted this barbecued beef
         brisket [& sauce] for Bon Apptit

1/4 c meat drippings (rendered from brisket fat)
1/1/4 c ketchup
1/2 c Worcestershire sauce
1/4 c brown sugar
Juice of 2 lemons
1/4 c minced onion
1/4 c water
1 T Tabasco sauce

Combine all the ingredients and simmer for 30 to 45 minutes.

Makes about 2 cups.


Linda Thomason's Boss Hawg's Sauce
----------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2 c ketchup
1 T paprika
1/2 T garlic powder
1/2 T onion powder
1/2 T ground black pepper
1/2 T brown sugar (or honey, to taste)
1/4 to 1/2 c white vinegar (to taste)

Combine all ingredients in a saucepan and bring to a boil.

Makes about 2 cups.


Chuckwagon Barbecue Team's Barbecue Sauce
-----------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2/3 c commercial barbecue seasoning
1/2 c cider vinegar
2 c water
1 5-oz bottle Pickapeppa sauce
2 T Kitchen Bouquet (or other commercial gravy seasoning)
3/4 c Kraft barbecue sauce (or other tomato-based barbecue sauce)
6 T soy sauce
2/3 c packed brown sugar
1/2 t onion powder
1/4 c honey

Combine all the ingredients in a heavy saucepan and bring to a simmer.  cook
gently for 15 minutes, stirring occasionally.

Makes 4 cups.


Star Boars Sauce
----------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

4 c ketchup
4 c water
1/4 c Worcestershire sauce
3 T soy sauce
10 dashes Tabasco sauce
1/4 c white vinegar
1/4 c chili powder
1/2 T garlic salt
1/2 T celery salt
1 t ground black pepper
Dash salt
1 T paprika
2 T granulated garlic
2 T prepared horseradish

Combine all the ingredients in a heavy saucepan and mix well.  Cook slowly on
a low temperature for about 2 1/2 hours.

Makes 8 cups.

Note:  Lee Thompson, Jr., a Memphis in May contestant from Mississippi, says this
sauce tastes better "after sitting three days."

Bay of Pigs Sauce
-----------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1/2 c (1 stick) butter
1 6-oz bottle hot, sweet mustard
1 1/2 c tomato sauce
2 c ketchup (preferably Heinz)
2 c red wine vinegar (preferably Regina)
2 1/2 c Worcestershire sauce (preferably French's)
4 t brown sugar
2 t paprika
2 t Lawry's seasoned salt
1 t garlic powder
1/4 t chili powder
1/4 t ground black pepper
1/4 t cayenne pepper
2 T liquid smoke (preferably Colgin's)
2 t lemon juice
1 t Tabasco sauce

Melt the butter in a heavy saucepan.  Add the mustard, tomato sauce, and ketchup,
stirring constantly.  Add the vinegar and Worcestershire sauce.  Stirring
constantly, add the remaining ingredients.  Simmer for 30 minutes.

Makes about 8 cups.

Note:  This sauce has a heavy Worcestershire sauce flavor.
Evelyn's Barbecue Sauce
-----------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

Note:    Recipe comes from Evelyn Carroll Rogers, author of Georgia Cooking with
         Sweet Vidalia Onions (which can be ordered by writing to her at P.O.
         Box 736, Vidalia, GA  30474).

1/3 c chopped onions
1/3 c chopped celery
1 garlic clove
2 T corn oil
1 6-oz can tomato paste
1 103/4-oz can tomato soup
1/8 t Tabasco sauce
2 t prepared mustard
2 T lemon juice
2 T Worcestershire sauce
2 T brown sugar
4 t paprika
1 t salt
1/8 t ground black pepper

Saut the onions, celery, and garlic in the corn oil until brown.  Stir in the
remaining ingredients, bring to a boil, and simmer for 10 minutes.  Use
immediately or bottle; store in the refrigerator.

Makes about 2 cups.


Evelyn's Vidalia Onion Barbecue Sauce
-------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

Note:    Recipe comes from Evelyn Carroll Rogers, author of Georgia Cooking with
         Sweet Vidalia Onions (which can be ordered by writing to her at P.O.
         Box 736, Vidalia, GA  30474).

1/2 c (1 stick) butter
1/2 c finely chopped Vidalia onion
1/2 c white vinegar
1 c water
2 t prepared mustard
4 T Worcestershire sauce
4 T sugar
1 t ground black pepper
1/2 t cayenne pepper
2 t salt
1/2 c ketchup
1/2 c steak sauce (such as A-1)
1 lemon, sliced

Melt the butter and add the onion, vinegar, water, mustard, Worcestershire sauce,
sugar, peppers, and salt.  Bring to a boil and simmer for 30 minutes, uncovered. 
Add the remaining ingredients and simmer for 5 minutes more.  Use immediately
or bottle and store in the refrigerator.  

Makes about 3 cups.


James C. Wright's Barbecue Sauce
--------------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

Note:    From Congressman Wright (Democrat from Texas).  Any leftover sauce
         should be frozen and used as the basis for the next batch of sauce,
         taking advantage, as Representative Wright puts it, "of the trickle-
         down theory."

Marinade:   1 c soy sauce
            1 c fresh lemon juice
            1 12-oz bottle of beer

4 c tomato juice, V-8 juice, or tomato sauce
1/2 c Worcestershire sauce
8 T (1 stick) unsalted butter
2 c finely chopped onions
2-4 jalape$o peppers (depending on how hot you like your sauce), seeds removed
2 T chopped garlic

Marinate the ribs overnight in the refrigerator in the soy-lemon mixture.  The
next day, remove ribs from marinade and pour the marinade into a heavy saucepan. 
Add the sauce ingredients, including the remaining 1/2 c of beer.  Bring the
sauce to a boil and simmer gently for at least 3 hours.


LBJ's Barbecue Sauce
--------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

Walter Jetton prepared barbecues for Lyndon Johnson at the LBJ Ranch on the
Pedernales River in Texas.  Jetton's barbecue sauce consisted of:

ketchup
cider vinegar
sugar
chili powder
salt
water
celery
bay leaves
garlic
chopped onion
butter
Worcestershire sauce
paprika
black pepper

The mixture was brought to a boil in vats, simmered briefly, cooled, and served. 
His sop is a secret.


Presidential Barbecue Sauce
---------------------------

Source:  Shifra Stein & Rich Davis.  (1985)  All About Bar-B-Q Kansas City Style. 
         Kansas City, MO:  Barbacoa Press.

Note:    This sauce is from American Restaurant.

1 1/4 c chili sauce
1 1/4 c ketchup
1 1/3 c tomato puree
1/4 c diced tomatoes (canned) with juice
2/3 c red currant jelly
1/3 c tomato paste
1/2 lb veal bones, smoked with apple and cherry wood on barbecue grill or smoker
   until golden brown
1/4 c fresh sage
1/4 c fresh thyme
1/4 c fresh marjoram
2 t whole black pepper
2 t cumin
1/3 c dry sage
1/4 c chili powder
1/4 c paprika
salt, to taste
ground black pepper, to taste
2 T malt vinegar
1/4 c onions, minced and sauted
1/4 lb carrots, minced
1/4 lb garlic, peeled and minced
4 whole bay leaves

Saut the onions, garlic, carrots and celery until tender.  Place all of the
ingredients into a heavy-bottomed sauce pan and simmer for 2-3 hours.  Strain
all ingredients through a strainer.  Freeze or refrigerate sauce.

Makes 1 quart; can be frozen.


Art Jackson's Barbecue Sauce
----------------------------

Source:  Shifra Stein & Rich Davis.  (1985)  All About Bar-B-Q Kansas City Style. 
         Kansas City, MO:  Barbacoa Press.

32 oz ketchup
8 oz barbecue seasoning spice
1/3 c sugar
3 oz Worcestershire sauce
3 oz A-1 Steak Sauce
1 t black pepper
1 qt vinegar

Mix ketchup, sugar and barbecue seasoning thoroughly in a large bowl.  Add
vinegar, then pepper, A-1 and Worcestershire sauces.  Stir until mixed well. 
cook over medium heat five minutes (optional) and serve.


Sauce for Hot Barbecued Ribs
----------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1 t Tabasco
1 c bottled chili sauce (a brand without chemicals, which leave an unpleasant
   aftertaste)
1 t minced fresh chile
1 T tarragon vinegar
1/4 c water
1/4 c fresh lemon juice
1 c chopped onions
1 t minced garlic
2 t brown sugar
1/3 c vegetable oil
1/2 t toasted ground cumin seed
1 t dry mustard
1 t salt

Combine all ingredients in a saucepan.  Bring to a boil and simmer for 15
minutes.

Put the sauce in a food processor fitted with the metal blade or in a blender;
with just two or three on-off motions, the sauce will be the right consistency. 
It should not be a pure but should retain some texture.


Sauce for Southwestern-Style Ribs
---------------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1 c chopped onions
2 c chili sauce (a brand without chemicals, which leave an unpleasant aftertaste)
2 c ketchup
2 T Worcestershire sauce
1 T soy sauce
4 T fresh lemon juice
2 T fresh lime juice
1/2 c white vinegar
1/4 c brown sugar
4 T honey
4-6 cloves garlic, mashed
1/2 t dry mustard

Combine all the sauce ingredients in a saucepan.  Simmer gently for 30 to 45
minutes.  The sauce can be refrigerated for a few days, or it can be used
immediately.


Sauce for Arizona Barbecued Ribs
--------------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1/2 c bacon drippings
1 c finely chopped onions
1/2 c finely chopped celery
1/2 c chopped tomatoes, fresh or canned
1/2 c tomato sauce
1/2 t dry mustard
2 T Worcestershire sauce
1 c cider vinegar
2 T brown sugar
2 fresh jalepe$o or other hot green chiles, seeded and chopped (about 1 T)
1 t toasted ground cumin seeds
1 t dried thyme

Heat the bacon drippings in a heavy skillet, and saut the onions and celery for
about 10 minutes, or until soft.  Add the remaining ingredients and simmer for
20 minutes.


Kiki Lucente's Barbecue Sauce -- Cajun Style
--------------------------------------------

Source:  Shifra Stein & Rich Davis.  (1985)  All About Bar-B-Q Kansas City Style. 
         Kansas City, MO:  Barbacoa Press.

4 T oil
2 medium onions
3 cloves garlic
2 T parsley
3/4 t Louisiana Hot sauce
1 1/2 t salt
1 c sauterne wine
1 small can tomato sauce
1 T lemon juice
3 T Worcestershire sauce

Put onions, garlic, parsley, and Louisiana Hot sauce in blender.  Add enough
water to blend.  Pour sauce into sauce pan with oil.  Cook over low heat about
40 minutes.  Add salt, wine, lemon juice, Worcestershire sauce, and tomato sauce. 
Simmer about one hour, covered, adding water if needed.

Note:  Good served over seafood.

Sauce for Mustard Ribs
----------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1 c ketchup
2 T cider vinegar
2 T dry mustard
2 T soy sauce
1 t crushed red pepper flakes
1 T brown sugar

In a saucepan combine the ingredients for the sauce, and simmer slowly for 20
minutes.  This may be made in advance and reheated just before serving.


Sauce for Molasses Barbecued Ribs
---------------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

2 T vegetable oil
1 c chopped onions
3/4 c chopped green pepper
1/2 to 3/4 c minced celery, including a few T chopped celery leaves
1 T chopped garlic
2 c chopped drained canned tomatoes
1/3 c red wine vinegar
1/4 c unsulfured molasses
2 lemon wedges (each about 1/8 of the whole lemon)
1/2 t ground cloves
1/2 t ground allspice
2 T tomato paste
1 T dry mustard
1 t salt

Heat the oil in a heavy 10-inch skillet, and over low heat saut the onions,
green pepper, celery, and garlic.  Cook until the vegetables are soft, about 10
minutes.

Add the remaining ingredients and bring to a boil.  Lower the heat and simmer
for 30 minutes.  The sauce should be thick.  Discard the lemon wedges and put
the sauce quickly through the food processor fitted with a steel blade.  Don't
pure the sauce; it should retain a good deal of texture.  The blender will
homogenize it too much.  A good alternative is a food processor is a food mill.


Frank Pellegrini's Maple Barbecue Sauce
---------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1 medium onion, chopped
1 T butter
1/2 c white vinegar
1/4 c sugar
3/4 c "original" K.C. Masterpiece barbecue sauce (or other Kansas City tomato-
   based barbecue sauce)
4 c ketchup
1/4 c brown sugar
1 c maple syrup
1/2 t salt
1/2 t MSG (monosodium glutamate) or Accent (optional)
1/4 t crushed whole black peppercorns
1/4 t paprika
1 c beer (preferably Michelob)
1/2 c wine vinegar (optional)
5 cloves garlic, minced

Saut the onion in the butter until tender.  Add the white vinegar and sugar and
bring to a boil.  Let stand for 5 minutes, then add the remaining ingredients. 
Stir well and return to a boil.  If sauce is too thick, add about 1 cup water. 
(If wine vinegar is used, do not add water.)  Use at once or store in a covered
jar in the refrigerator.

Makes about 8 cups.


Oriental Barbecue Sauce
-----------------------

1 19-oz bottle K.C. Masterpiece barbecue sauce (original, or hickory- or
   mesquite-flavored)
1/2 c soy sauce
1/4 c Oriental toasted sesame oil
1 T ground ginger

Combine all the ingredients in a small saucepan.  Simmer, without boiling, for
5 minutes.

Makes about 3 cups.


Texas Sauce
-----------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2 c white vinegar
2 c ketchup
1 c packed brown sugar
1 T chili powder
1 t salt 2 t ground black pepper

Combine the ingredients in a heavy saucepan and bring to a boil over medium heat. 
Simmer for 30 to 40 minutes, or until thick and smooth.  

Makes about 5 cups.


Sweet Sauce
-----------

1/2 c (1 stick) butter
2 c ketchup (preferably Heinz)
1 15-oz can tomato sauce
2 c red wine vinegar (preferably Regina)
1 10-oz bottle Worcestershire sauce (preferably Lea & Perrins)
1 8-oz bottle hot, sweet mustard
1 2-oz bottle Tabasco sauce
1/4 c packed brown sugar
2 T paprika
1 T granulated garlic
2 T seasoned salt
2 T lemon juice
Dash chili powder
Dash ground black pepper
Dash cayenne pepper

Melt the butter in a large, heavy saucepan over medium heat.  Add the ketchup,
tomato sauce, vinegar, barbecue sauce [sic], and Worcestershire sauce, stirring
constantly.  Add the remaining ingredients, bring to a simmer, and cook gently
for 30 minutes, stirring occasionally.

Makes 8 cups.


Darrell Hicks' Championship Whole Hog Table Sauce
-------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1/2 c lemon juice
1 c packed brown sugar
1 c (2 sticks) margarine
1/4 c prepared mustard
1 c white vinegar
1 1/2 t salt
3 8-oz cans tomato sauce
1 14-oz bottle ketchup
1 1/2 t liquid smoke
4 t Cajun Country Dry Rub (optional) [see below]

Combine all the ingredients in a large, heavy saucepan.  Bring to a simmer and
cook gently until thick, about 30 minutes.  Stir occasionally.

Makes 4 cups.

Darrell Hicks' Cajun Country Dry Rub:  3 T rubbed sage
                                       1/4 c salt
                                       2 T brown sugar
                                       2 1/2 T MSG (monosodium glutamate)
                                          (optional)
                                       2 1/2 T garlic powder
                                       1/4 c cayenne pepper
                                       1 1/2 T celery salt

Combine all the ingredients and store in an airtight container.

Makes about 2 cups, enough for several slabs of ribs, or 2 whole briskets.


Donna's Whiskey-a-Go-Go Sauce
-----------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1 t dry mustard
2 c ketchup
1/2 c bourbon, or to taste
1/2 c sorghum molasses
1/2 c cider vinegar
2 T Worcestershire sauce
2 T Pickapeppa sauce
2 T lemon juice
1 T soy sauce
2 cloves garlic, crushed
1/2 t coarsely ground black pepper
1 T dried parsley

In a saucepan, make a paste of the dry mustard and a little of the ketchup. 
Gradually add the rest of the ketchup, stirring constantly.  Stir in the rest
of the ingredients.  Bring to a boil over medium heat and simmer for 10 minutes. 
If you prefer a hotter sauce, add Tabasco to taste.

Makes 4 cups.


Fiery Hot Basting Sauce
-----------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

2 c cider vinegar
1 T Worcestershire sauce
1 T finely ground black pepper
1 T liquid hot pepper sauce
1/2 T salt, or to taste

In a bowl, combine all the ingredients and mix well.  Allow the flavors to mellow
for at least 1 hour at room temperature.

Yield:  2 cups sauce


South Carolina Basting Sauce
----------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

2 c cider vinegar
1 T finely ground black pepper
1 T cayenne pepper
1 T vegetable oil

Combine all the ingredients in a bowl and mix well.  Allow the flavors to mellow
at least 1 hour at room temperature.

Yield:  2 cups sauce


Dick Mais's Southern-Style Vinegar Marinade and Baste
-----------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2 c apple cider vinegar
1 c K.C. Masterpiece "spicy" barbecue sauce
2 T lemon juice
1 T dry mustard

Combine all the ingredients in a saucepan and simmer mixture over low heat until
well blended.  Cool.  

Makes about 3 cups.


Basting Sauce for Southern-Style Barbecued Pork Shoulder (N. Carolina)
----------------------------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

Note:    Recipe is from the North Carolina Pork Producers Association.

2 c cider vinegar
1 T Worcestershire sauce
1 T Tabasco sauce
1 T chili powder
2 T paprika
3 T ground black pepper
3 T salt
1 c water

Combine all ingredients.  [For best results, let sit for an hour or more to let
flavors mature.]


Eastern Pig Pickin' Sauce (N. Carolina)
---------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1 gallon white vinegar
1/4 c salt
2 T cayenne pepper
3 T crushed red pepper
1 c firmly packed brown sugar (or 1/2 c dark corn syrup)

Combine all ingredients and mix well.  Allow to stand 4 hours before using.

Makes about 1 gallon.


Piedmont/Lexington Sauce (N. Carolina)
--------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1 1/2 c white or cider vinegar
10 T ketchup
Salt and ground black pepper to taste
1/2 t cayenne pepper
Pinch crushed red pepper
1 T sugar
1/2 c water

Combine all the ingredients in a small saucepan and bring to a simmer.  Cook,
stirring, until the sugar dissolves.  Remove from heat and let stand until cool.

Makes 3 cups.


Western Ketchup-Based Barbecue Sauce (N. Carolina)
--------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1 c ketchup
1 c packed brown sugar
1/2 c lemon juice
1/4 c (1/2 stick) butter
1/4 c minced onion
1 t hot pepper sauce
1 t Worcestershire

Combine all ingredients in a heavy saucepan and bring to a boil.  Reduce heat
and simmer for 30 minutes.  Use as a dipping sauce.


Carolina Red Barbecue Sauce (N. Carolina)
-----------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2 T brown sugar
1/4 t chili powder
1/2 t salt
2 T Worcestershire sauce
1 c tomato sauce
1/4 c water
1 T paprika
1 t dry mustard
1/8 t cayenne pepper
1/4 c white vinegar
1/4 c ketchup

Combine all the ingredients in a small, heavy saucepan and simmer for 10 minutes. 
Refrigerate for at least 12 hours before using.

Makes about 1 1/2 cups.


C.C.'s Favorite Barbecue Sauce (Tomato Style) (S. Carolina)
-----------------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

2 T brown sugar
1 T dry mustard
1 T celery salt
1 T cayenne pepper
1 T ground black pepper
1 T paprika
2 T cornstarch
1/2 t ground allspice
4 c tomato juice
1 1/2 t Worcestershire sauce
1 c white vinegar
1 T grated onion

Mix the brown sugar, mustard, celery salt, cayenne, black pepper, paprika,
cornstarch, and allspice in a heavy saucepan.  Combine the tomato juice,
Worcestershire sauce, and vinegar.  Add a small amount to the dry ingredients
to form a paste, to prevent lumping before adding the balance of the liquids. 
Add the grated onion.  Cook on very low heat until thickened, about 2 hours,
stirring frequently in the beginning.

Makes 4 cups.

Note:  You can substitute 4 c canned tomatoes, pureed in the blender, for the
tomato juice, in which case reduce the cornstarch to 1 T.


Mustard-Based Barbecue Sauce (S. Carolina)
------------------------------------------

1/4 c (1/2 stick) margarine
1 T mayonnaise
4 to 5 T prepared mustard
1 T ketchup
2 to 4 T dark brown sugar
1 to 2 t white vinegar
Hot pepper sauce to taste
Dash salt
Dash ground black pepper
Garlic powder to taste

Melt the margarine in a saucepan.  Add the mayonnaise and stir until liquified. 
Add the mustard, ketchup, and sugar, stirring until dissolved.  Add the vinegar,
hot pepper sauce, salt, pepper, and garlic powder.  Heat thoroughly.

Makes 1 cup.


Hot Vinegar Barbecue Sauce (S. Carolina)
----------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

8 cups cider vinegar
1/2 to 3/4 c crushed red pepper
1/4 c salt
3 T ground black pepper

Mix all the ingredients well.  Use for basting a whole hog, then reserve the
remaining sauce in small jars to serve with cooked barbecue.

Makes 10 cups.

Variation:  You can make up a smaller quantity to serve with pork shoulder, using
the following proportions:

2 c cider vinegar
2 to 3 T crushed red pepper
1 T salt
2 1/2 t ground black pepper

Makes about 2 1/2 cups.


Sauce for North Carolina Ribs
-----------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1 c cider vinegar
8 T (1 stick) unsalted butter
4 T brown sugar
2 t crushed red pepper flakes

Combine the sauce ingredients, bring to a boil, and simmer for 5 minutes.  Use
the sauce warm for basting the ribs and hot for a dipping sauce.


Sauce for "BBC's" (Beer Barbecued Pork Chops)
---------------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1/4 c cider vinegar
1/4 c Worcestershire sauce
1/4 c unsalted butter
1 medium onion, chopped
1 T celery seed
2 cloves fresh garlic, finely minced
1 t dry mustard
1 t granulated sugar
1 t salt
1 t pepper, either cayenne or freshly ground black
14-oz bottle ketchup
1 c flat beer (fresh beer will work, too)

In a 2-quart saucepan, combine all the ingredients.  Simmer, uncovered, over
medium heat for 15 minutes.  Stir frequently to blend the flavors.

Yield: 3 cups sauce


Sauce for Outrageous Ham Steak
------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

3/4 c ketchup
1/4 c cider vinegar
2 t Worcestershire sauce
1/4 t hot pepper sauce, or to taste
2 T prepared mustard (ball-park variety)
1/4 c molasses or dark brown sugar (packed)
1/2 t salt

Combine all the ingredients in a 2-quart saucepan and simmer, uncovered, over
medium heat for 15 minutes.

Yield:  1 1/4 cups sauce


Sauce for Down Home Louisiana Barbecued Shrimp
----------------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

2 c ketchup
1 c water
1/2 c cider vinegar
3/4 c granulated sugar
2 cloves garlic, minced
1/2 c finely chopped onion
1/2 c finely diced green [bell] pepper
1/2 c finely diced celery
1/4 c finely minced parsley
Juice and rind of 1 lemon
1/8 t liquid hot pepper sauce, or more to taste
1 1/2 T Worcestershire sauce
1 1/2 t liquid smoke
1/2 t dried basil
1/2 t dried oregano
1/2 t ground cinnamon
1 T bacon drippings
Salt to taste

1.  In a 3-quart saucepan combine all the ingredients.  Cook, uncovered, over
medium heat, stirring frequently, until contents are reduced to 1 quart (4 cups),
approximately 35 to 50 minutes.  Taste and add salt if necessary.

2.  Allow the sauce to cool, then cover and refrigerate for 1 week before using.

Yield:  1 quart sauce


Vintage Swine Shrimp Sauce
--------------------------

Source:  Shifra Stein & Rich Davis.  (1985)  All About Bar-B-Q Kansas City Style. 
         Kansas City, MO:  Barbacoa Press.

One 13-oz can tomato sauce
1 c Wickers barbecue marinade
1/2 c brown sugar
1 T lemon juice
2 T Worcestershire sauce
1 to 2 T horseradish

Combine all ingredients in a saucepan.  Cook over low heat until sauce is reduced
to one half of its contents.


Sauce for Big Fish Barbecue
---------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

2 T vegetable oil
2 c finely chopped onions
1/2 c chicken or beef stock
1 c peeled and chopped fresh tomatoes, or canned Italian plum tomatoes
4 T freshly squeezed lemon juice
3 T light brown sugar
3 T Worcestershire sauce
2 T dry mustard
1 T salt [probably should be 1 t]
Freshly ground pepper to taste
Dash of liquid hot pepper sauce

1.  Place the oil in a 1-quart saucepan over medium heat.  Add the onions and
saut them until they are transparent.

2.  Add the remaining ingredients and bring the mixture to a boil.  Lower the
heat and simmer about 30 minutes.  

Yield:  1 3/4 cups sauce


Sauce for San Francisco Barbecued Fish
--------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

2 1/4-inch-thick slices of slab bacon, cut into narrow strips and diced
2 medium onions, finely chopped
3 large cloves garlic, minced
16 oz tomato sauce
6 T brown sugar, packed
1/4 c white wine vinegar
4 T plus 2 t fresh lemon juice
10 oz flat beer
1 T Worcestershire sauce
1 1/2 T tamari or soy sauce
1 t ground ginger
1 t ground allspice
1 t freshly ground nutmeg
1 t celery seed
1/2 t cayenne pepper, or chile pequin, more or less to taste
1 T liquid smoke (optional)
Salt to taste

1.  In a skillet, saut the bacon over medium heat until the fat is transparent. 
Add the onions and garlic and continue cooking until the onion is softened but
not browned.  Transfer this mixture to a 2-quart saucepan and add the remaining
ingredients except the liquid smoke and salt.

2.  Bring the mixture to the boiling point over medium heat.  Reduce the heat
and simmer, uncovered, for 30 minutes.  Turn off the heat, add the liquid smoke,
if desired, stir, and let the sauce cool.  Taste, add salt and adjust the
seasonings.

Yield:  3 1/2 cups sauce


Joe Kilgo's Sweet Barbecue Sauce for Boston Butt Roast
------------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1/2 c (1 stick) butter
1 c ketchup
3/4 c tomato sauce
1 c red wine vinegar
1/2 c Worcestershire sauce
2 T hickory liquid smoke
1/4 c hot, sweet mustard
1 1/2 t Tabasco sauce
2 T dark brown sugar
2 T paprika
1 1/2 t garlic powder
1 T seasoned salt
1 T lemon juice
Dash chili powder
Dash ground black pepper
Dash cayenne pepper

Melt the butter in a heavy saucepan.  Add the ketchup, tomato sauce, vinegar,
and Worcestershire sauce, stirring constantly.  Add the remaining ingredients
and simmer for 30 minutes.

Makes 4 cups.

Note:  This is a tangy sauce with the taste of Worcestershire.


"Soak Sauce" for Smoking Peanuts
--------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

1/2 c water
1/2 c tomato juice
1 T salt
1 T garlic powder
1 t ground cumin
2 T Louisiana hot sauce
1 t cayenne pepper
1 T olive oil or vegetable oil

Mix together all the ingredients.  Place shelled roasted (or green) peanuts in
a container and cover with the soak sauce.  Let soak for 20 minutes, then drain,
and barbecue as described below.

To barbecue nuts:  Shelled nuts -- almonds, pecans, and peanuts -- are wonderful
smoked.  Place the nuts on wire mesh on your pit racks and barbecue for 1 hour
at about 300xF.  Remove and salt if desired.  The smoke flavor strengthens if
the nuts are kept in airtight containers.


Sauce for Terry Johnson's Hawaiian Luau Barbecued Beef Ribs
-----------------------------------------------------------

Source:  Jane Butel.  (1982)  Finger lickin', rib stickin', great tastin', hot
         & spicy barbecue.  NY: Workman Publishing Co.  ISBN# 0-89480-208-9 (pbk)

1 c soy sauce
6 T dark brown sugar, packed
1 c water
2/3 c dry sherry
2 t pure ground hot red chile, or to taste
2 t Chinese Five Spice powder
3 t minced fresh ginger
2 t minced garlic

In a small saucepan combine all the ingredients.  Cook over medium heat to
dissolve the sugar, but do not boil.  Remove the marinade from the heat and let
it cool.  

Yield:  2 2/3 cups sauce


Marinade for Ginger-Soy Ribs
----------------------------

3/4 c soy sauce
1/2 c maple syrup or honey
1/2 dry sherry
5 garlic cloves, mashed
3 T grated or finely minced fresh ginger

Combine the marinade ingredients in a small saucepan and boil vigorously for 5
minutes or until the liquid has reduced to 1 1/4 to 1 1/3 cups.  Cool and pour
over ribs.  

Marinate the ribs for at least 4 hours or as long as overnight.  Turn them in
the marinade from time to time.  


Marinade for Korean Short Ribs (Bulkogi)
----------------------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1/2 c toasted sesame seeds
4 T minced garlic
2/3 c soy sauce
4 T grated fresh ginger
2 t sugar
4 T Oriental sesame oil
4 T water
1 c chopped scallions, including green tops

In a large non-aluminum container large enough for the ribs, combine all the
marinade ingredients and mix well.  Add the ribs, making sure all sides of each
piece are fully coated with the marinade.  Cover and refrigerate for at least
8 hours or overnight.  Grill ribs as desired.


Natural Rosemary Barbecue Sauce
-------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

20 lbs lamb shank bones
3 medium onions, peeled and coarsely chopped
6 carrots, peeled and coarsely chopped
1/2 bunch celery, coarsely chopped
1 1/2 c chopped fresh rosemary
1 1/2 cloves garlic, crushed
10 bay leaves
1/4 c chopped fresh thyme
2 1/2 c Hunt's chili sauce
2 c red currant jelly
3 yellow banana peppers
1/2 c red wine (optional)
2 T cornstarch (optional)

Have butcher select good fresh shank bones and have them split or cut on the
bandsaw.  Place bones in a heavy roasting pan and brown at 425xF until dark
brown, 30 to 45 minutes.  Transfer bones to a heavy stockpot that holds at least
2 gallons; set aside.  Place the onions, carrots, and celery in the roasting pan
and bake at 425xF until very brown, stirring every 10 minutes.  Add the
vegetables to the stockpot with the bones.  cover with cold water and add the
rosemary, garlic, bay leaves, and thyme.

Place the pot over high heat and bring to a boil.  Reduce the heat and simmer
for 6 hours or more.  (The longer it cooks, the better the flavor.)  Strain out
the bones and vegetables and add the chili sauce, currant jelly, and banana
peppers to the stock.  Simmer over low heat for 1 hour.  Sauce should be
thickened naturally by this time, but if it seems thin, mix the red wine with
the cornstarch, stir in, and cook a few minutes longer.


American Restaurant's All-Purpose Natural Barbecue Sauce
--------------------------------------------------------

Source:  Rich Davis & Shifra Stein.  (1988)  The all-American barbecue book. 
         NY: Vintage Books.  ISBN 0-394-75842-0 (pbk)

Note:    From Chef Ken Dunn.

10 lbs chicken backs, washed
3 onions, peeled and coarsely chopped
1 bunch celery, coarsely chopped
8 carrots, peeled and coarsely chopped
3/4 c chopped fresh thyme
3 c chopped fresh basil
10 bay leaves
3 cloves garlic, crushed
1 T whole black peppercorns
2 c red currant jelly
2 c Hunt's chili sauce
4 yellow banana peppers
1/2 c white wine (optional)
2 T cornstarch (optional)

Place the chicken backs in a heavy roasting pan and roast in a 425xF oven until
dark golden brown.  Pour off grease from pan.  Place backs in a heavy-bottomed
stockpot.  Place the vegetables in the pan in which the backs were cooked and
put in a 425xF oven.  Brown well, stirring about every 10 minutes,

Add the browned vegetables to backs and cover with cold water.  Bring to a boil
over high heat, then lower heat, add the thyme, basil, bay leaves, garlic, and
peppercorns, and simmer for 6 hours or more.  Strain stock and discard bones and
vegetables.  Put stock back in pot and add the currant jelly, chili sauce, and
yellow banana peppers.  Simmer for at least 1 hour.  If the sauce needs
thickening, combine the wine and cornstarch, stir in, and cook a little longer.

Variation:  A nice variation on this sauce is to take the roasted chicken backs
and smoke them on the charcoal grill with hickory or applewood chips before
placing them in the stockpot.  This will add a natural smoky flavor to the sauce.

Makes about 5 cups.


Sauce for Citrus-Chile Ribs
---------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1 c bottled chili sauce (a brand without chemicals, which leave an unpleasant
   aftertaste)
3/4 c brown sugar
1 c tarragon vinegar
1 T Worcestershire sauce
1 T minced parsley
1 t dry mustard
2 T fresh lemon juice
1/2 c tomato sauce
1 T dried orange peel, pulverized in a coffee or spice mill
1/2 c olive oil

In a saucepan, combine all the sauce ingredients.  Bring to a boil and simmer
gently for 20 minutes.


Sauce for Citrus Barbecued Ribs
-------------------------------

Source:  Susan R. Friedland.  (1984)  Ribs.  NY:  Harmony Books.

1/3 c fresh lemon juice
3/4 c fresh orange juice
1/3 c ketchup or chili sauce
1/4 t chili powder (if you use ketchup)
2 t prepared white horseradish
1 t salt
1 T Worcestershire sauce
Dash of Tabasco
1 T dry mustard
1/4 c honey or maple syrup
1 T minced garlic

Combine all the ingredients for the sauce in a saucepan and heat to serve.