Beet BBQ Sauce
3/4 cup beet puree (about 1 medium/large beet, boiled, peeled and
pureed)
1/4 cup loosely packed brown sugar
1/3 cup ketchup
2 TBS balsamic vinegar + 1 TBS cider vinegar
1 TBS worcestershire sauce
1 TBS ground mustard + 1/2 TBS paprika
1 TBS sriracha
salt and pepper to taste, water to thin out as needed
-Combine all ingredients and alter to your taste!
Beet and Peach BBQ
1 small beet (or 1/2 a large beet)
2 tbsp nitrate free molasses
1
tsp
trial
1 ripe peach
pinch of salt
1 1/2 tbsp cider vinegar
Canadian Barbecue Sauce
245g (9 oz) apple sauce or purée
120g (4 oz) ketchup
340g (12 oz) dark brown soft sugar
5 tablespoons trial juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Preparation method
Prep: 10 min
1. In a medium bowl, mix apple purée, ketchup, brown sugar, lemon
trial, salt, black pepper, paprika, garlic powder and ground
cinnamon.
2. Use the mixture to marinate ribs in the refrigerator for at least 30
minutes before preparing as desired. Also use for basting the ribs
while cooking.
Chilli and Rum BBQ Sauce
225g brown sugar
4 tablespoons chilli sauce
4 tablespoons rum
2 tablespoons soy sauce
4 tablespoons red sauce or ketchup
4 tablespoons Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground
black
pepper
to
taste
Preparation method
Prep: 10 min |Cook: 30 min
1. In a saucepan over low heat, mix the brown sugar, chilli sauce,
rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard
and pepper. Simmer 30 minutes, stirring occasionally. Cool, and
refrigerate until ready to use.
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