From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: bbq sauce file (long repost)
Summary: repost of carol's bbq sauces
Keywords: carol's sauces
Date: 4 Sep 92 21:11:08 GMT
Article-I.D.: jfwhome.Bu2o6o.AEw
Organization: Our Lady of Perpetual Mirth (Pacifica)


	Having gotten two requests for a very long file and having sent 
one copy of it by email, I am taking the liberty (now a third request
has beeped me) to repost it NOW.  It's too long to send out individual 
copies of it.  With no further adieu:


From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Organization: University at Buffalo
Date: 29 Aug 92 13:09:00 GMT
Subject: RECIPES: BBQ Sauce Collection (including some based on Ketchup)
 
        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
        consomme
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 jalapeno 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 jalapeno 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 saute 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 consomme]
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
15-oz can tomato sauce                          butter, cut into 6
2 T Worcestershire sauce                        pieces
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,
1/2 t liquid smoke                      to taste
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
 
        Saute 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 o
nion 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 Appetit
 
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 i
ngredients.  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 10-3/4-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
 
        Saute 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 T chopped garlic
2-4 jalapeno peppers (depending on how hot you like your sauce), seeds
        removed
 
        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
 
        Saute the onions, garlic, carrots and celery until tender.
Place all of the ingredients into a heavy-bottomed sauce pan and simmer f
or 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,                   1 t toasted ground cumin seeds
seeded and chopped (about 1 T)  1 t dried thyme
 
        Heat the bacon drippings in a heavy skillet, and saute 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 T chopped garlic
1/2 to 3/4 c minced celery, including a few T chopped celery leaves
2 c chopped drained canned tomatoes     1/3 c red wine vinegar
1/4 c unsulfured molasses               2 lemon wedges (each about
1/2 t ground cloves                             1/8 of the whole
                                                lemon)
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
saute 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
(1/2t MSG (monosodium glutamate) or Accent)
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
 
        Saute the onion in the butter until tender.  Add the white
vinegar and sugar and bring to a boil.  Let stand for 5 minutes, then a
dd the remaining ingredients.  Stir well and return to a boil.  If s
auce 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)
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
14-oz bottle ketchup                    freshly ground black
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 t
he 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 saute 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 T liquid smoke (optional)
1/2 t cayenne pepper, or chile pequin, more or less to taste
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 s
moke 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 m
arinade 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, m
aking 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 med. 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
1/2 c olive oil                         in a coffee or spice mill
 
        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.

 
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)