Jan Norris: Food and Florida

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Barbecue Sauce Recipes for Memorial Day Cookouts

May 28th, 2010 · 1 Comment

Just in time for Memorial Day barbecues, etc., I’ve got recipes for you from a class I took with Chef Ryan Artim of the Ritz Carlton Palm Beach. (He’ll give another one on Moroccan and Mediterranean cooking in August  – learn about it at the Ritz site.)

Among the dishes he taught were barbecued ribs.  The sauces were of particular interest, so I’m sharing the recipes here.  

Use on pork or beef, ribs, tenderloins or chicken.

North Carolina style barbecue sauce for meats, game

  • 3 cups onions, minced
  • 4 cloves garlic, minced
  • ½ cup oil
  • 2 tablespoons Dijon mustard
  • 1 cup honey
  • 1 teaspoon white pepper
  • 1 cup apple juice reduction – see note
  • 1 cup ketchup
  • 2 cups cider vinegar
  • ½ cup soy sauce

Sweat the onions and garlic together in saucepan over medium heat with oil until soft. Add remaining ingredients and simmer for 45 minutes over medium-low heat. Transfer the mixture to a blender and puree until smooth. Cool; refrigerate until use. Will keep for 3 months, refrigerated. Heat before using on meats or poultry.

Makes approximately 6 cups sauce.

Note: Apple juice reduction is made by pouring 46-ounce bottle of apple juice into a saucepan and simmering on medium-low heat till juice is reduced to 1 cup (8-ounces) liquid.

Mango Barbecue Basting Sauce

  • 3 sweet onions, small dice
  • 4 heads garlic, peeled, separated, chopped
  • 1 tablespoon oil
  • 1/2 heaping tablespoon chipotle powder
  • 1/2 heaping tablespoon cayenne pepper
  • 1/2 heaping tablespoon red pepper flakes
  • 1/2 heaping tablespoon paprika
  • 1/2 heaping tablespoon cumin
  • 1 heaping tablespoons ground ginger
  • 1-1/2 heaping tablespoons curry powder
  • 3 heaping tablespoons Coleman’s dry mustard
  • 1 quart apple cider vinegar
  • 1 quart molasses (use only 1/3 gallon if using blackstap molasses)
  • 6 cups mango puree
  • 6 cups ketchup

Sweat the onions and garlic in 2 tablespoons oil; cook until very well done and strong odors are gone.

Add all dry seasonings and stir well. Allow to sit for 5 minutes, than add the remaining liquids and simmer very lightly for 35-45 minutes.

Let cool; seal and refrigerate.  Bring to room temp or heat in saucepan before using.

Tags: Recipes: What's Cooking! · Uncategorized

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