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Nov 30, 2004 03:24 PM

Recipes for BBQ sauce

  • g

Inspired by the discussion below of crockpot BBQ, does anyone have a favorite BBQ sauce recipe they'd like to share? It can be crockpot or not, and I generally prefer beef to pork (if that matters when it comes to the sauce). Thanks.

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  1. c

    Being the BBQ snob that I am. If its cooked in a crock pot by definition it ain't BBQ. BBQ is a method of cooking that requires charcoal and or hardwood. Neither of which are found in a crockpot.

    Ok, now that I got that out of my system...
    I use a couple of the 8 oz cans of tomatoe sauce. (not flavored)
    1 chipotle chile (home grown and smoked. if you can't find it leave it out)
    2 cloves garlic
    1/2 onion diced

    spice mix of
    onion powder
    garlic powder
    red, white and black pepper
    celery seed

    brown sugar
    apple cider vinegar
    pickapeppa sauce

    Simmer the chile, garlic, and onion in the tomatoe sauce for an hour on low low low heat. Remove the chile, chop and add it back in. Add a tablespoon or so of the spice mix. About 1/2 cup of molassas. A handful of brown sugar. About 1/4 cup of the vinegar and a few good shakes of pickapeppa sauce. Mix well. Enjoy.

    You can probably tell I'm not big on measuring, but this can be made easily by "feel" and taste. Email me if you have questions.

    1 Reply
    1. re: chileheadmike

      I'm always glad to find someone who reacts as you did to the notion the bbq is anything other than food cooked over wood in one form or another. When people tell me that their bbq ribs are cooked in the oven for two hours at 300, I explain that it is roast pork!!!
      It ain't bbq. Ditto for parboiling - poached pork.

      How do you smoke your chiles? Do you then put them in adobo or other sauce, or do you leave them dry?

    2. c
      Caitlin McGrath

      This is my favorite basic BBQ sauce (adapted from a Food + Wine recipe):

      1 T. vegetable oil
      1/2 cup minced onion
      3 minced cloves garlic
      1 1/2 t. sweet paprika
      2 t. ancho chile powder
      2 T. brown sugar
      2 T. molasses
      1 cup water
      1/2 cup cider vinegar
      1/2 cup tomato paste
      crushed red pepper to taste
      salt to taste

      Saute the onion and garlic in the oil until translucent; add spices and stir until fragrant. Add everything else and cook, stirring occasionally, until thickened, about 10 minutes. Adjust seasoning.

      This keeps well in the fridge, and you can also make multiple batches and freeze in portions.