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BBQ Sauce Recipes
Posted: June 7, 2012
Balsamic-Lime BBQ Sauce
This sauce is versatile. Every ingredient except for the balsamic vinegar and the lime juice is optional, but please try to make it once before you experiment too much. Every optional ingredient will move the sauce in a sweet or sour direction. This is a great glaze on pork, shrimp or my favorite, short ribs. Just brush it on at the end and save some for dipping.
1 cup balsamic vinegar
1/2-3/4 cup ketchup/tomato paste (I favor less ketchup/tomato)
1/3 cup brown sugar1 garlic clove, smashed into a paste
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4-1/2 cup of lime juice
Optional: About 1 tbsp. of Worcestershire sauce; 1 tbsp. of mustard, preferably Dijon; a couple of ounces of honey.
Put all the ingredients in a small saucepan and bring to a boil, then simmer for about 15-20 minutes to reduce. The more you reduce the sauce, the more concentrated the flavors will be. I recommend you taste this sauce as you cook it so that you can adjust the amount of balsamic vinegar and lime to your taste.
Big Bob Gibson’s Alabama White BBQ Sauce, courtesy of Chris Lilly
This sauce is great on smoked chicken. The recipe below is enough for one chicken. I would recommend doubling it so that you can divide the sauce and dunk the chicken right off the smoker. This will coat the chicken and get you on the right path.
3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tbsp. powdered garlic
1 tbsp. prepared horseradish from a jar (either in vinegar or creamy)
1 tbsp. coarsely ground black pepper
1 tsp. mustard powder
1/4 tsp. salt
1/2 tsp. finely ground cayenne pepper
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