Lip-Smacking Barbecue Sauces

By The Canadian Living Test Kitchen 

 

Homemade barbecue sauce will set your grilling apart from every one else on the block. These lip-smacking recipes for barbecue sauce will name you Master of the Grill!

Additional information : Sauces

Use 1/4 cup to 1/2 cup sauce for 4 servings boneless (1 lb/450 g) or bone-in (2 lb/900 g) meat, poultry or fish. Baste with sauce during last few minutes of grilling. Serve extra sauce on the side, if desired.

All sauces listed here make about 2 cups (500ml).

1.Sweet Smoky Tomato Basting Sauce

This sauce mellows out considerably when brushed over meat on the grill, but it also packs a punch of flavour when served as a side sauce at the table. For doubly delicious results, use it to baste while grilling and serve extra sauce at the table. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bottled strained tomatoes
• 1/4 cup tomato paste
• 3 tbsp apple cider or water
• 3 tbsp cider vinegar
• 3 tbsp fancy molasses
• 2 chipotle peppers in adobo sauce, minced
• 2 tbsp packed brown sugar
• 1 tbsp adobo sauce
• 1 tsp Dijon mustard
• 1/2 tsp liquid smoke

In small saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until lightly golden, about 3 minutes.

Add strained tomatoes, tomato paste, apple cider, vinegar, molasses, chipotle peppers, brown sugar, adobo sauce, mustard and liquid smoke; bring to boil. Reduce heat and simmer, stirring often, until thickened, about 15 minutes.

Transfer to food processor; purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)

2.Honey Ginger Basting Sauce

This flavourful Asian-style sauce makes perfect sticky ribs and wings, or an easy glaze for salmon. Baste with it during the last couple of minutes of cooking to prevent the sauce from burning. You can also serve it at the table for dipping. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 2 tbsp vegetable oil
• 6 shallots, minced
• 6 cloves garlic, minced
• 6 tbsp grated fresh ginger
• 1/2 cup hoisin sauce
• 1/2 cup liquid honey
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp hot pepper flakes
• 2 tsp cornstarch

Preparation

In saucepan, heat oil over medium heat; cook shallots, garlic and ginger, stirring occasionally, until fragrant and golden, about 2 minutes.

Stir in hoisin sauce, honey, 1/4 cup water, vinegar, sesame oil and hot pepper flakes; bring to boil. Boil until thickened slightly, 2 to 3 minutes.

Whisk cornstarch with 1/4 cup water; whisk into sauce and simmer until thickened, about 1 minute. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)

3.Honey-Hoisin Chicken and Rib Glaze

Generously brush this five-ingredient sauce over meat (or tofu!) in the last few minutes of grilling for a sweet, sticky and delicious finish.

By Amanda Barnier and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2015

Ingredients

• 1/3 cup liquid honey
• 1/3 cup hoisin sauce
• 1 tbsp each rice vinegar and sesame oil
• 1/2 tsp chili garlic sauce

Preparation

In small bowl, whisk together honey, hoisin sauce, vinegar, sesame oil and chili garlic sauce until well combined. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

4.Smoky Barbecue Sauce

This all-purpose barbecue sauce makes a tasty glaze not only on ribs but also on chicken, steak, pork chops and burgers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Spanish smoked sweet paprika or mild paprika
• 1 tsp dry mustard
• 1/4 tsp salt
• 1 cup ketchup or chili sauce
• 2 tbsp packed brown sugar
• 2 tbsp cider vinegar

Preparation

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.
Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.
In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
 Variation
Smoky Red Wine Barbecue Sauce:Substitute 1/2 cup (125 mL) red wine for the water. 

5.Southwest Barbecue Sauce

This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).

By The Canadian Living Test Kitchen

Ingredients

• 1 tbsp vegetable oil
• 1 shallot or small onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp paprika
• 1 tbsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 can (19 oz/540 mL) stewed tomatoes
• 1 can (5-1/2 oz/156 mL) tomato paste
• 2/3 cup white vinegar
• 1/2 sweet green pepper, chopped
• 1/3 cup packed brown sugar
• 2 tbsp Dijon mustard
• 1/2 cup fancy molasses

Preparation

In saucepan, heat oil over medium heat; cook shallot, garlic, paprika, chili powder, salt and pepper, stirring occasionally, for 5 minutes or until softened.
Add tomatoes, tomato paste, vinegar, green pepper, sugar and mustard; bring to boil. Reduce heat; simmer, stirring occasionally, for about 1 hour or until thickened and reduced by about one-third. Let cool. Pour into blender; puree until smooth. Add molasses; blend well. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Variations
Hot and Spicy Chipotle Barbecue Sauce: Omit sweet green pepper. Add 2 canned chipotle peppers to mixture in blender.
Firecracker Barbecue Sauce: Omit sweet green pepper. Add 1/4 cup (50 mL) orange marmalade, 2 tsp (10 mL) horseradish and 1/4 tsp (1 mL) hot pepper sauce to mixture in blender.

 

6.Fruity Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 mL) tomato sauce
• 1 can (5-1/2 oz/156 mL) tomato paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup (125 mL) cider vinegar
• 1/3 cup (75 mL) packed brown sugar
• 1/2 tsp (2 mL) each salt and pepper
• 1/3 cup chopped pitted dates
• 1/3 cup chopped raisins
• 1/4 cup Dijon mustard
• 2 tbsp fancy molasses
• 2 tsp Worcestershire sauce
• 1 tsp grated orange rind
• 1/4 tsp ground cloves

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, dates, raisins, mustard, molasses, Worcestershire sauce, orange rind and cloves.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

7.Zesty Barbecue Sauce

Add a luscious touch to all your barbecue favourites: during the last few minutes of cooking, brush this sauce over chops, burgers, ribs, poultry or fish. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).

By The Canadian Living Test Kitchen

Ingredients

• 1 cup beef stock
• 1 cup chili sauce
• 1/2 cup fancy molasses
• 2 tbsp wine vinegar
• 4 tsp Dijon mustard
• 2 tsp chili powder
• 2 tsp Worcestershire sauce
• 1 tsp celery seeds, crushed
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

In large saucepan, stir together beef stock, chili sauce, molasses, vinegar, mustard, chili powder, Worcestershire sauce, celery seeds, cumin, salt, pepper and 2/3 cup (150 mL) water; bring to boil. Reduce heat; simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)

8.Sweet-and-Sour Barbecue Sauce

This classic barbecue sauce is so flavourful you won't even realize that it has no added salt. It's great for pork, chicken or beef.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 2 garlic cloves
• 1 can diced tomatoes
• 1 can pineapple tidbits, drained
• 1/3 cup cider vinegar
• 1/4 cup cooking molasses
• 3 tbsp packed brown sugar
• 3 tbsp tomato paste
• 1 tbsp Dijon mustard
• 2 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp chipotle chili powder or chili powder
• 1/2 tsp pepper

Preparation

In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until golden brown, about 10 minutes.

Add garlic; cook, stirring, until fragrant, about 1 minute.

Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chili powder and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thickened. Let cool slightly.

In blender, puree sauce, in batches, until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight containers for up to 1 week or freeze for up to 2 months.)

9.Cranberry Chipotle Barbecue Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006; Get Grilling: Summer 2007

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 tsp pepper
• 1-1/2 cups fresh cranberries or frozen cranberries
• 1 cup water
• 1/2 cup orange juice
• 1/4 cup packed brown sugar
• 2 tbsp raspberry vinegar or red wine vinegar
• 2 tbsp fancy molasses
• 1 tsp grated orange rind
• 1 tsp adobo sauce
• 1 tsp seeded and minced chipotle peppers

Preparation

In saucepan, heat oil over medium heat; fry onion and garlic, stirring often, until softened, 5 minutes. Add ginger, cloves, salt and pepper; cook for 1 minute.

Add cranberries, water, orange juice, brown sugar, vinegar, molasses, orange rind, chipotle pepper and adobo sauce; bring to boil. Reduce heat and simmer, stirring often, until reduced by one-third and cranberries pop, 20 minutes. Let cool slightly. Transfer to blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

10.                Maple Whisky Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 ml) tomato sauce
• 1 can (5-1/2 oz/156 ml) tomato paste
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 cup whisky or apple juice
• 1/4 cup maple syrup
• 1/4 cup grainy mustard
• 1 tsp Worcestershire sauce
• 1 pinch cinnamon

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, whisky, maple syrup, mustard, Worcestershire sauce and cinnamon.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

11.                East-West Barbecue Sauce

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Ingredients

• 1 can (14 oz/398 mL) tomato sauce
• 1 can (5-1/2 oz/156 mL) tomato paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup liquid honey
• 2 tbsp soy sauce
• 1 tbsp minced gingerroot
• 1 tbsp sesame oil

Preparation

In saucepan, combine tomato sauce, tomato paste, onion, garlic, vinegar, brown sugar, salt, pepper, honey, soy sauce, gingerroot and sesame oil.
Bring sauce to boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by one-third, about 1 hour. Let cool. Pour into blender; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.)