Your weekend host Kristin, has a large collection of homemade bbq sauce recipes. Here are a few sauces which range from vegan to fruity to spicy.
(1) Kristin’s Atomic Garden (Vegan) BBQ Sauce
- 1/2 cup vegetable juice
- 1/4 cup apple juice concentrate
- 1/2 cup roasted red peppers
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: chili or habanero peppers
Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper and hot peppers if you choose in a blender. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.
(2) Blueberry Bourbon BBQ Sauce
- 1 tablespoon canola oil
- 1 small red onion, chopped
- 4 cloves garlic, chopped
- 1-2 jalapenos, seeded and chopped
- ½ cup bourbon
- 2 cups fresh or frozen (not thawed) blueberries
- ½ cup ketchup
- ⅓ cup cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- ⅛ teaspoon ground allspice
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.
(3) Smoked Whiskey BBQ Sauce
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- Two 6-ounce cans tomato paste
- 2 tablespoons paprika
- 2/3 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup packed dark brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year. You can use this sauce as is or
Make this first then add
- 1/4 cup whiskey
- 1 tablespoon sugar
- 1/4 cup plus 2 tablespoons Dijon mustard
In a small saucepan, whisk the sauce with the whiskey and sugar and bring just to a simmer over medium-high heat. Remove the sauce from the heat and whisk in the mustard. Cool completely.
You can use this as a sauce or as a marinade. Pour the mixture in the bag with you choice of meat, seal the bag, and marinate in the refrigerator for at least 30 minutes or as long as overnight.