Is BBQ Sauce your Favorite? If it is -These Recipes you MUST Try

If you enjoy having lunch with your friends and family, than you know that every good meal comes with a good sauce. BBQ sauce is one the tastiest for most of people. So, read bellow and find the best for you, although you might like all of them J

Kansas City-Style BBQ Sauce

Total: 50 min

Active: 15 min

Yield: Makes about 1 quart

Level: Easy


2 tablespoons neutral-tasting oil, such as grapeseed or vegetable

6 cloves garlic, smashed

2 tablespoons tomato paste

1 slightly heaping tablespoon chili powder

1 tablespoon paprika

1 teaspoon crushed red pepper

1/4 teaspoon ground allspice

Pinch ground cloves

2 cups ketchup

2 cups water

1/2 cup cider vinegar

1/4 cup dark molasses

1/4 cup firmly packed dark brown sugar

1 tablespoon kosher salt

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons English-style dried mustard

1 teaspoon freshly ground black pepper

1 bay leaf


Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Chile-Coffee BBQ Sauce

Total: 1 hr

Active: 45 min

Yield: Makes 1 quart

Level: Easy


3 guajillo chiles

3 mulato chiles

1/2 medium onion, cut into wedges

6 cloves garlic, unpeeled

2 tablespoons corn oil

1 cup tomato puree

1 cup strong black coffee

1/4 cup turbinado sugar

1 tablespoon kosher salt, plus additional for seasoning

1 teaspoon dried oregano, preferably Mexican

Pinch ground cloves

Pinch cumin

2 teaspoons cider vinegar


Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook’s Note

For this recipe, we prefer Mexican oregano. It’s stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce.

South Carolina-Style Mustard Barbecue Sauce

Total: 5 min

Active: 5 min

Yield: about 1 3/4 cups

Level: Easy


1 cup yellow mustard

2 teaspoons Worcestershire sauce

1/4 cup red wine vinegar

1/4 cup white vinegar

1 teaspoon packed light brown sugar

Freshly ground pepper


Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined. Refrigerate until ready to serve.