161 barbecue sauce recipes

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

Slow cooker barbecue beef and pork: cubed beef and pork stewed all day in a tangy tomato sauce with onions, chili powder, and brown sugar. Feeds 16 on buns.

Oven-barbecued short ribs braised in a Burgundy wine and tomato sauce with mustard, vinegar, and cayenne. Browned first, then slow-baked covered until fork-tender and falling off the bone.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Barbecued lamb ribs in a teriyaki-style marinade with soy sauce, ginger, sherry, and Mei Yen seasoning. Slow-grilled until crisp and deeply caramelized.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

Grilled quartered chicken marinated overnight in Kikkoman roasted garlic teriyaki sauce. A two-ingredient backyard barbecue recipe that delivers serious Asian-inspired flavor.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Country-style pork ribs grilled over indirect heat and basted with a homemade tomato, brown sugar, and lemon barbecue sauce. Ninety minutes on the grill for tender, sticky, finger-licking ribs with sauce to spare.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.