497 barbecue sauce recipes

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Hot and saucy turkey wings barbecued with a homemade sauce of ketchup, mustard, hot pepper sauce, Worcestershire, and beef broth. Sticky, tangy, and fall-off-the-bone tender.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Barbecued short ribs with a homemade gastrique-style sauce of caramelized vinegar, brown sugar, and warm spices. The day-ahead method delivers grill-ready ribs with sauce that clings.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

Old-fashioned baked beans cooked low in a sweet, sticky sauce of molasses, brown sugar, and ketchup, then blanketed with bacon and baked until bubbling. A back-porch barbecue side that disappears fast.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Oven-barbecued beef short ribs, marinated in soy and cider vinegar, braised fork-tender, then basted with barbecue sauce and roasted until sticky and well browned. Fall-off-the-bone ribs, no grill required.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.

Chinese barbecued spareribs marinated in hoisin, dark and light soy sauce, honey, chili oil, and Marsala wine. Oven-roasted with a sticky, lacquered glaze basted every 15 minutes.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Oven-bag barbecued chicken with homemade tangy BBQ sauce. Easy hands-off cooking method keeps chicken tender and juicy in 1 hour.