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Memphis Style Basting Sauce for Ribs

1/4 c Brown Sugar; broken up
1/4 c Worcestershire
1 1/2 tb Memphis Dry Marinade
1/2 ts Tabasco sauce
2 c Red Wine Vinegar
2 x Neem leaves
2 c Water

: Combine Well. Baste the ribs every half hour or so.
This baste keeps well in a large gallon glass bottle. (Like a vinegar Bottle).
Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on....

Memphis Style Sweet Sauce for Ribs

8 oz Tomato Sauce
1 tb Paprika; Hungarian, mild
1/2 c Spicy Honey Mustard
1 tb Seasoned Salt
1 c Catsup
1 1/2 tb Garlic Powder; or 5 cloves -fresh garlic, minced fine
1 c Red Wine Vinegar
c Water
1/8 ts Chili Powder
1/4 c Worcestershire; smoked
1/8 ts Anaheim Chili/cayenne
1/4 c Worcestershire Sauce;regular
1/8 ts White Pepper
1/4 c Oil
Black Pepper; freshly ground
2 tb Tabasco Sauce
1/8 ts Numex Chili Powder
1 tb Lemon Juice
1 Neem leaf; crushed or Bay
2 tb Brown Sugar

: Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally.
: I like to serve this sauce at the table and not baste the ribs with it while they are on the grill.
If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown.
Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown...
If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting....
The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs.....
Enjoy this sauce.
Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on....

Moppin' Sauce

1 c Cider vinegar
3 ea Cloves garlic, minced
2/3 c Vegetable oil
3 tb Ginger, grated
3 tb Butter
2 tb Dry mustard
1 ea Lemon, thinly slices, with
- peel on 5 tb Worcestershire Sauce

Combine all ingredients in a saucepan and heat until flavors are nicely blended, about 15 minutes.
After it cools, strain the lemon slices out.

Marceia's Ol' Fashion Barbecue Sauce

1 Stick butter
1/4 c Chili powder
3 Cloves garlic -- minced
1/4 c Vinegar
1 Onion -- chopped
1 lg Can Tomato juice
1 Lemon -- diced
Salt -- to taste
1/2 c Worcestershire sauce
Pepper -- to taste
1/2 c Brown sugar
4 c Catsup
1 lg Can V-8 vegetable juice
Saute garlic, onion and lemon in butter until tender, then add remaining ingredients.
Simmer about 2 hours or until sauce thickens.

Carolina Style Low Carb Barbecue Sauce

"This is a South Carolina's style low carb diet barbecue sauce"

1 cup prepared yellow mustard
1/2 cup granular no-calorie sucralose sweetener (e.g., Splenda ®)
3/4 cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke flavoring

DIRECTIONS In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper.
Simmer for 30 minutes.
Stir in the soy sauce, butter, and liquid smoke; simmer for 10 more minutes.
Cool completely, and refrigerate overnight to blend flavors before using.

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BBQ Sauce

This is a very simple Carolina style vinegar based BBQ sauce

  • 1 quart apple cider vinegar

  • 1 (20 ounce) bottle ketchup

  • 1/4 cup paprika

  • 1 pound dark brown sugar

  • 1/4 cup salt

  • 1 tablespoon black pepper

  • 2 tablespoons red pepper flakes

  • 1 tablespoon garlic powder

  • 1/4 cup Worcestershire sauce

  • 1/2 cup lemon juice

In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice.
Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

Missouri Barbeque Sauce

2 tb Oil
1 tb Chili powder
3/4 c Cider vinegar
1 ts Dry mustard
1 ts Garlic; finely minced
1 ts Paprika
1/2 ts Sugar
1/2 ts Ground cumin

Combine all ingredients, heat to boiling and allow to cool.
Let set for at least one hour for flavors to blend.

Molasses Orange Barbecue Sauce

1 cn Tomato soup, condensed -10 3/4 oz size
1 tb Seasoned salt
1 tb Dry mustard
1 cn Tomato sauce, 8 oz can
1 tb Worcestershire sauce
1/2 c Molasses, light
1 tb Orange peel, finely shredded
1/2 c Vinegar
1 1/2 ts Paprika
1/2 c Brown sugar, packed
1/2 ts Pepper, black
1/4 c Vegetable oil
1/4 ts Garlic powder
1 tb Minced onion, instant
In a saucepan, combine all ingredients.
Bring to a boil; reduce heat and simmer uncovered fo 20 minutes.
Use to baste beef or poultry last 15 minutes of grilling.

Momma's & Daddy's Barbecue Sauce

1 #10 can Catsup -- (about 12 cups)
1 ts Louisiana Hot sauce
12 c Water
1 c Brown sugar
6 ts Celery salt
1 c Worcestershire sauce
1 Head garlic -- peeled and Crushed
6 tb Fresh lemon juice
Zest from the lemons
6 ts Salt
3 tb Apple cider vinegar
2 ts Ground black pepper
Combine ingredients, stirring to blend.
Simmer for about an hour before using or canning to allow it to thicken.
Charcoal broil or cook in a pit meat or chicken until done.
Cover with sauce and keep warm until ready to serve.
Is best if meat can marinate for at least 30 minutes before serving.
Note: You can get pretty comparable results from a Weber grill and mesquite chips, as Bill's Barbecue was always smoked with mequite.
Daddy always said that you had to use Lea and Perrins Worcestershire Sauce -- other brands made the sauce taste funny.
This recipe made my parents a fine living for many years before they retired, in the highly competitive world of Texas Barbecue.

Mop for All Barbeque Meats

3 tb Salt
1 qt Worcestershire sauce
3 tb Dry mustard
1 pt Vinegar
2 tb Garlic powder
4 qt Beef bone stock
2 tb Chili powder
1 pt Vegetable oil
3 tb Paprika
3 tb Msg (optional)
2 tb Hot pepper sauce (tabasco)

To make bone stock, but stout beef bones and boil them.
Add all the other ingredients to bone stock and let stand overnight in the refrigerator before using.
Use this mop to rub over meats or to baste them while cooking.
The flavor will change and improve during use, for you are constantly transferring smoth and grease from the meats back to the mop concoction.
Keep leftover mop refrigerated.



(Servings: 12)
6 oz Chili sauce
1/4 c Orange juice
1/4 c Soy sauce
1/4 c Molasses
2 tblsp Vinegar, chinese black
2 tblsp Onion, grated
1/2 tsp Ginger, grated
2 tsp Sauce, hot pepper


Combine all ingredients in a large saucepan.
Stir to blend then bring to a boil and let it cool.
Makes about 1 1/4 cups. Will keep for a brief period if refrigerated.
Serve with Barbequed Ribs, roast chicken or beef.


(Servings: 5)


16 ounces Red Devil Hot Sauce
2 1/2 tsp crushed red pepper flakes
1 small onion, sliced
1 small stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

Combine all the ingredients in a heavy pot and heat till just hot. Don't bring to a boil or the sauce will turn dark and become thin.
Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator.
Makes 5 cups.

Tropical Heat Mango Habenero Hot Sauce

Note from Cheri:
This fabulous hot sauce was inspired by some bright back for me from Jamaica. The heat of the habenero peppers is perfectly offset by the sweetness of the mango. But don't be fooled, this is one hot sauce!

1 mango
1 med yellow onion
3 garlic cloves
5 habenero peppers
1 T fresh ginger
1/2 tsp. turmeric 1/8 tsp. cumin
1/8 tsp. coriander
1 T honey
1/2 C cider vinegar
1/2 C water
1 tsp. salt

In a small saucepan, bring vinegar, water, and salt to boil.
Purée remaining ingredients in a blender or food processor, then transfer mixture to a bowl.
Pour vinegar mixture over mango mixture and stir well. Allow to cool before bottling.Keep refrigerated for 3 weeks or more.

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Chef Dan Gilmore's recipe of the Wuksachi Lodge in the Sequoia National Forest.

1 onion, diced
4 roasted garlic cloves
1 roasted jalapeño
1 red bell pepper, diced
1 tomato, diced
5 dried guijuillo chilis
1/2 cup cilantro, chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
4 oz toasted almonds
4 cup vegetable stock
2 oz. Mexican chocolate
Sauté onion, garlic, jalapeño, bell pepper, tomato and guijillo chilis until limp and releasing their liquid.
Add remaining ingredients except stock and chocolate and sauté for about 10 minutes -- the sauce should have a muddy appearance.
Add the vegetable stock and bring to a boil-cook until the dried chiles are totally rehydrated.
Puree mixture in a food processor and return to heat.
Add chocolate, stirring until the chocolate is completely incorporated.
Season with salt & pepper.

Homemade Barbecue Sauce

1/4 c Chopped onion; sauteed
1/4 c Lemon juice
1 tb Cooking oil or butter
2 tb Brown sugar
1/2 c ;Water
1 Bottle Heinz Chili Sauce
2 tb Vinegar
1/2 ts Salt
1 tb Worcestershire sauce
1/4 ts Paprika

Saute onions in cooking oil or butter.
Add remaining ingredients; cook until thick.

The poster wrote:
"This is yummy on baked chicken, ribs, beef or a pork roast.
It is especially good when used on outdoor barbecues.
Fourth of July at our house always offered a rotisseried pork roast, prepared over hot father brushed the sauce on the pork as it cooked.
Extra sauce was always served on the side.

"This has been in our family for over 40 years.
My mom got it from a neighbor when she first got married...said she smelled the aroma in her apartment hallway and knocked on the neighbor's door to get the recipe."

Mustard Based Central South Carolina BBQ Sauce

3 T Peanut Oil
2 T Honey
2 ea Minced Garlic Cloves
1 T Brown Sugar
1 ea Minced Onion
2 t Dry Mustard
1/2 c Catsup
1 t Ginger
1/3 c Apple Cider Vinegar
1 pn Salt
2 T Lemon Juice

Combine ingredients and set aside. Grill meat (do not add anything).
During the last 4-10 minutes baste with this sauce. Boil the remaining sauce and spoon 2 T's onto each plate, adding the meat portion.

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