Homemade BBQ Sauce Recipes
Homemade BBQ sauce is something anyone who frequent the grill should add to their recipe file. BBQ sauces are a staple in every grocery store in the USA. Usually you can find a dozen or more, many people have their favorites and most people have never made their own. Homemade BBQ sauce recipes will change your idea of what good BBQ can be. No longer will you but those over sweetened boring sauces! There are a few that are really good and usually you will pay quite a bit for those. People just don't realize that you most like have all the ingredients in your fridge and pantry to make your own great homemade BBQ sauces.
Broken Earth Winery's Le Bete
"the beast" Tannat BBQ Sauce
Le Bete is a big 2015 fruit forward Tannat with big berry flavors and a perfect BBQ wine. The berry flavors translate to the grill in this delicious BBQ sauce is great on smoked pork, ribs, chicken and delicious on grilled lamb kabobs as well.
½ 750 ml. bottle of Broken Earth Le Bete Tannat
1 ½ cups Ketchup
4 tablespoons honey
1 tablespoons brown sugar
1 tablespoon orange marmalade
1 tablespoon Dijon mustard
2 tablespoons butter
1 tablespoon Soy sauce
1 ½ teaspoons smoked paprika
1 teaspoon ancho chile powder
½ teaspoon chipotle chile powder
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1
tablespoon black pepper
Combine
all in a non-reactive pan and simmer for 20-30 minutes on low heat
stirring occasionally. Taste to adjust salt and pepper.
When grilling baste the meats when almost done.
Check out Broken Earth Winery at www.brokenearthwinery.com
Cheers!
Click here to buy our own delicious Spice Rubs
Old Vine Zinfandel BBQ Sauce Recipe
This homemade BBQ sauce recipe is complex in flavors and stands out. The old vine zinfandel come through and brings berry flavors to this wine lovers BBQ sauce. This sauce is really great with the baby back rib recipe, but also on chicken, lamb and is incredible on duck,as well.
½ 750 ml. bottle of Old Vine Zinfandel
1 ½ cups Ketchup
4 tablespoons honey
3 tablespoons brown sugar
1 tablespoon orange marmalade
1 tablespoon coarse Dijon mustard
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 ½ teaspoons smoked paprika
1 teaspoon ancho chile powder
½ teaspoon pasilla chile powder
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon black pepper
Combine all in a non-reactive pan and simmer for 20-30 minutes minutes on low heat. Taste to adjust salt and pepper. Done!
Randy's Red Eye
Homemade BBQ Sauce Recipe
This sauce is great on Baby Backs with my Espresso Ancho Rub. However it is also great on beef, steaks and those big meaty beef ribs. Lamb works quite nicely with this too.
Try this sauce with our own Ancho Chile Espresso Rub! Click here!
This sauce has coffee, ancho chile, roasted garlic and an undertone of lemon (think espresso). A fair amount of chile keeps the southwest flavor at the forefront.
1/2 cup red onion finely diced
3 tablespoons olive oil
1 1/2 tablespoons roasted garlic pulp, this is about one small head. * See notes below.
1 1/2 cups tomato sauce (I like Muir Glen’s chunky fire roasted tomato sauce)
1 1/2 cups strong dark roast coffee
1 cup ketchup
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground pepper
1/4 teaspoon red pepper flakes
1/2 cup ancho chile powder
1/2 teaspoon chipotle chile powder
1/4 cup basalmic vinegar
1/4 cup fresh lemon juice
4 teaspoons soy sauce
1 1/2 teaspoons lemon zest, yellow part only grated very fine. A micro-plane grater is great for this. Be careful to only get the yellow, the white is bitter.
3/4 cup brown sugar
Heat the olive oil in a sauce pan over medium heat, add the onion and saute on low heat for 5 minuteuntil clear and soft. Add the roasted garlic, saute for a minute. Add oregano, red pepper flakes, and cumin, saute for one minute. Add the coffee, tomato sauce and all other ingrediants. Simmer on low heat stirring occasionally for 45 minutes, be careful not to let it burn.
Adjust salt and done!
* Roasted Garlic, cut a head of garlic 1/3 of the way to the top (pointy side) place the top back on, coat with 1 tablespoon of olive oil and wrap in foil. Bake at 350 degrees for one hour. Cool and then removethe top and fish out the soft cloves. Great on bread too. Really good if you are getting a cold.
