Tempting Barbecue Sauce Recipes

Your New Secret Sauce?

What makes BBQ ribs great? It's the sauce!

I have had very tough ribs. I mean the kind you had to really put effort into, to chew and swallow...lol. It was the great tasting sauce that made me take on the challenge of chewing what seemed to be leather! That's the power of good Barbecue sauce.

From cookouts , taste festivals, or even just in the backyard grilling the goal is always to have the best tasting "secret" sauce that your hungry guest and neighbors will praise you for.

By the way, did you know there was a difference between barbecuing and grilling? Yeah there is a difference! Barbecuing is a slower longer process, usually cooking at about 200-250 degrees. Grilling on the other hand is a faster process, cooking at about 500-700 degrees. Barbecuing is said to be the way to go if your looking for the best tasting and juicest meat. I have included 2 videos for barbecuing nice and tender ribs, check them out.

Here are some BBQ sauce recipes I came across that, to me , were different and I thought I share with you. Let me say I haven't tried any of these... so for you cooks out there that's looking to modify your own sauce or get some new ideas to put your own twist on this might help.

Let me know how it turns out!

Watermelon Barbecue Sauce

1 − 6 Pound Seedless Watermelon chunk

8 Ounces Tomato Paste

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

2 Cups Firmly packed brown sugar

1/2 Cup Sherry

2 Teaspoons Lemon juice

1 Teaspoon Liquid smoke

Cut the melon into pieces and place in a saucepan. Cook uncovered over medium heat until the melon is the consistency of applesauce ( approximately 2-3 hours). Stir occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.

2 Hour Moist & Juicy Ribs

Beer Barbecue Sauce

1 cup Prepared barbecue sauce

1 cup Ketchup

2/3 cup Beer

1/4 cup Honey or Molasses

2 tablespoons Lemon juice

2 tablespoons Red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Hot pepper sauce

1/2 teaspoon Pepper

2 Garlic cloves, minced

2 Onions, finely chopped

In Large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, worcestershire sauce, hot pepper sauce, pepper, garlic and onion. Place food in marinade and let stand at room temperature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as a sauce for basting or serving with cooked food.

Molasses Orange Barbecue Sauce

1 Can Tomato soup, condensed (10 3/4 Ounce)

1 Can Tomato sauce, 8 Ounce can

1/2 Cup Molasses, light

1/2 Cup Vinegar

1/2 Cup Brown sugar, packed

1/4 Cup Vegetable oil

1 Tablespoon Minced onion, instant

1 Tablespoon Seasoned salt

1 Tablespoon Dry mustard

1 Tablespoon Worcestershire sauce

1 Tablespoon Orange peel, finely shredded

1−1/2 Teaspoon Paprika

1/2 Teaspoon Pepper, black

1/4 Teaspoon Garlic powder

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