Barbecue Sauce Recipes

We bring you two tangy Barbecue Sauce Recipes. The first one is a tomato based Hickory Smoke flavored spicy recipe that is excellent on grilled or baked chicken, or boiled shrimp.

The original recipe was in Consumers Reports magazine July, 1991. Our family liked it, but there were several things I thought could be improved. First, it listed "white vinegar". To me, white vinegar smells awful and tastes worse!

I substituted white vinegar with apple cider vinegar and increased the amount. I substituted other ingredients and changed the proportions of almost every ingredient.

I think you will find this recipe to be an excellent sauce.

The second recipe is vinegar based, the famous Carolina "Lexington Style" Barbecue Sauce.

My husband used this in his "Pig Pickin" catering business in the 1970s.

It is best served on cooked (preferably smoked) pork.

Barbecue Sauce Recipe (Hickory Smoked Flavor)

2 cups apple cider vinegar

1 (6 oz.) can tomato sauce

1 (10 oz.) can tomato puree

1 cup molasses

1/2 cup orange juice

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon ground mustard

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon celery seeds

1 teaspoon dried thyme leaves

1 teaspoon black pepper

1/2 teaspoon all-spice

1/2 teaspoon cayenne pepper (optional)

1/4 cup Liquid Hickory Smoke

Mix all ingredients together except Liquid Hickory Smoke, in a large saucepan. Cook on medium heat until it comes to a boil stirring occasionally.

Reduce to low heat and simmer while stirring until thickened to the consistency you prefer in your favorite barbecue sauce.

Remove from heat and stir in Liquid Hickory Smoke.

Refrigerate leftovers.

Makes 4-4 1/2 cups

Carolina Barbecue Sauce (Lexington Style)

1 cup Ketchup

1 1/2 cups water

2 tablespoons apple cider vinegar

1 teaspoon sugar

1 teaspoon red pepper flakes

1/2 teaspoon salt

Mix all together and shake well before serving. Do Not Cook this sauce.

This sauce is usually bottled and served cold over sliced or chopped (minced) pork that has been cooked over Hickory Wood or coals in a barbecue pit.

At home use your regular outdoor grill for cooking the pork.

Most often the barbeque is served on a round hamburger bun, topped with chopped onions and homemade Coleslaw to which some of the sauce has been added.

This makes a juicy, delicious sandwich!

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