The Red, White, and Bbque — Best Barbecue Sauce Recipes in The U.s.a

published by Earth Mother on Mar 27, 2010

I have been collecting the most amazing barbecue recipes in the U.S.A.
Here is what I have collected so far, hope you enjoy them!
If you have any you would like me to try please contact me or send me a comment with the recipe.


St. Louis’ BBQ Sauce


    * 4 cups ketchup
    * 1 cup water
    * 1 cup apple cider vinegar
    * 1/2 cup brown sugar
    * 6 tablespoon yellow mustard
    * 2 tablespoon onion powder
    * 2 tablespoon garlic powder
    * 2 teaspoon cayenne pepper


Combine all ingredients in a saucepan over a low heat.
Stirring occasionally and simmer for 20 minutes.
Sauce will be thin, but should not be watered down.
Cool. Cover, Seal, Store and refrigerate. Let sit overnight.

Kansas City’s BBQ Sauce


    * 2 1/2 cup ketchup
    * 2 cup water
    * 2/3 cup cider vinegar
    * 1/2 cup dark brown sugar
    * 4 tablespoons molasses
    * 2 tablespoon onion powder
    * 2 tablespoon garlic powder
    * 2 tablespoon black pepper
    * 2 teaspoon celery salt
    * 2 teaspoon allspice
    * 2 teaspoon cayenne


Combine everything in a saucepan over a medium heat.
Stir, continue for 5 minutes.
Reduce heat and simmer for 20 minutes, stir occasionally.
Sauce will be thick. Cool, Store, Cover and Refrigerate.

Arizona’s Cowpoke BBQ Sauce


    * 1/2 cup brown sugar, firmly packed
    * 1/2 cup vegetable oil
    * 4 teaspoons salt
    * 2 teaspoon garlic powder
    * 2 cup vinegar
    * 1 1/2 cup lemon juice
    * 4 cups water
    * 10 ounces Worcestershire sauce
    * 2 dashes Tabasco sauce


Mix everything in a saucepan. Bring to a boil.
Reduce heat and simmer 10 minutes.  Stir frequently.

Texas’ Spicy BBQ Sauce Recipe


    * 4 cup ketchup
    * 1 onion, minced
    * 4 cloves of garlic, minced
    * 1 Cup Worcestershire sauce
    * 2/3 cup lemon juice
    * 2 tablespoon dark molasses
    * 2 tablespoon apple cider vinegar
    * 4 teaspoon salt
    * 2 tablespoon Creole mustard
    * 2 teaspoon red pepper flakes
    * 2 teaspoon Lousiana hot sauce (like Tabasco)
    * 1 teaspoon dried thyme

Instructions: Mix everything in a saucepan.

Heat to a simmer over low heat.
Simmer 10 minutes, Cool slightly.

Illinois’ Cairo BBQ Sauce


    * 2 cups flour
    * 4 tablespoons chili powder
    * 4 tablespoons red pepper
    * 4 tablespoons paprika
    * 4 tablespoons sugar
    * 4 tablespoons salt
    * 4 tablespoons black pepper
    * 2 qt. vinegar
    * 2 qt. water


Sift flour, chili powder, red pepper, paprika, sugar,
salt and black pepper. Gradually add vinegar and water.
Heat to boil over medium heat, stirring constantly,
as mixture often sticks. Simmer 10 minutes.
Remove from heat, cool, stir occasionally.
Store, Refrigerate and use promptly.

HAwaii’s BBQ Sauce Marinade


    * 1/2 cup ketchup
    * 1/2 cup shoyu (Japanese soy sauce)
    * 1 cup chicken broth
    * 2/3 cup white wine
    * 1/2 cup frozen pineapple juice concentrate.
    * 2 pinches of fresh or dried ginger.
    * 2 to 3 drops of Worcestershire sauce.


Mix everything in bowl. Brush on meat to grill. 
Baste with sauce until meat is cooked. Store in fridge.

Florida’s Juicy BBQ Sauce


    * 12 oz. ketchup
    * 1/2 lb. dark brown sugar
    * 1/4 T. prepared yellow mustard
    * 1/2 T. black pepper
    * 1/4 C. onion juice
    * 1/2 C. orange juice
    * 1/2 C. pineapple juice
    * 1/2 C. mango juice
    * 2 T. corn starch


Mix everything in sauce pan. Mix well. 
Cook over low heat until mixture begins to thicken.
Thicken to your liking.

Alabama’s White BBQ Sauce Marinade


    * 1 1/2 cup mayonaise
    * 1 1/2 cup cider vinegar
    * 1 1/2 tablespoon lemon juice
    * 2 1/4 tablespoons black pepper
    * 3/4 teaspoon salt
    * 1/4 teaspoon cayenne


Mix everything together. Refrigerate overnight before using.
Brush lightly over meat, during the last few minutes of grilling.
This barbecue sauce is also great as a dipping bbq sauce.

Kentucky Smoked Barbecue Sauce


    * 4 tablespoons butter
    * 1 small chopped onion
    * 2 minced medium cloves of garlic
    * 2 teaspoons paprika
    * 1 tablespoon ground black pepper
    * 2 medium lemons (about 1/4 cup juice)
    * 1/2 teaspoon liquid smoke
    * 1 teaspoon dry mustard
    * 1/2 teaspoon hot pepper sauce
    * 1/2 teaspoon table salt
    * 1/4 cup cider vinegar
    * 2 tablespoons brown sugar
    * 1 can tomato sauce (16 ounces)

Heat butter in saucepan. Add onions and garlic.
Saute until onions soften, 3 to 4 minutes.
Mix in paprika, black pepper, lemons, liquid smoke, dry mustard,
hot pepper sauce, and salt. Cook over medium heat for 5 minutes.
During this time, dissolve brown sugar in vinegar.
Add all ingredients together in the saucepan; bring to simmer.
Simmer uncovered until sauce thickens slightly, about 15 minutes.

8 Responses so far | Have Your Say!

  1. # 1 by Earth Mother
    May 3rd, 2010 at 2:02 pm #

    —————Someone just sent me this one——–
    Memphis−Style Barbecued Ribs

    3 Pound Racks baby back ribs
    2 Teaspoon Salt
    2 Teaspoon Coarse ground black pepper
    Apple Juice for Basting
    1 Cup Red wine vinegar
    2 Cup Onion, chopped
    2 Garlic, cloves, minced
    1/4 Cup Mustard, yellow prepared
    1/2 Cup Brown sugar, packed
    2 Cup Ketchup
    2 Lemons, thinly sliced
    1 Teaspoon Louisiana hot sauce

    Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
    every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
    juice at every turn during first half of cooking period either by brushing
    on, or simply spraying apple juice from spray bottle. If smoking with
    indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
    Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
    Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
    Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
    frequent baste for last half of cooking period, whether grilling or smoking,
    being careful not to burn ribs. Serve remaining sauce on side.

  2. # 2 by Earth Mother
    May 3rd, 2010 at 2:04 pm #


    Molasses Orange Barbecue Sauce

    1 Can Tomato soup, condensed (10 3/4 Ounce)
    1 Can Tomato sauce, 8 Ounce can
    1/2 Cup Molasses, light
    1/2 Cup Vinegar
    1/2 Cup Brown sugar, packed
    1/4 Cup Vegetable oil
    1 Tablespoon Minced onion, instant
    1 Tablespoon Seasoned salt
    1 Tablespoon Dry mustard
    1 Tablespoon Worcestershire sauce
    1 Tablespoon Orange peel, finely shredded
    1−1/2 Teaspoon Paprika
    1/2 Teaspoon Pepper, black
    1/4 Teaspoon Garlic powder

    In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
    simmer uncovered fo 20 minutes. Use to baste beef or poultry last
    15 minutes of grilling.

  3. # 3 by Earth Mother
    May 3rd, 2010 at 2:06 pm #

    ——————THANKS FOR THIS ONE James———————–
    Tennessee BBQ Sauce

    1 Cup Catsup
    1/2 Cup Vinegar
    1/4 Cup Worcestershire sauce
    2 Cup Water
    1 Onions, chopped
    1/2 Cup Brown sugar
    1 Teaspoon Celery seed
    1/2 Teaspoon Salt

    Combine ingredients in small saucepan and bring to boil. Simmer until
    reduced to thick sauce, stirring occasionally.

  4. # 4 by Earth Mother
    May 3rd, 2010 at 2:12 pm #

    ————–Another great one emailed to me—————————

    Apple Smoked Barbecue Ribs

    2 slabs baby back ribs, or spareribs
    1/2 teaspoon cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon pepper
    1 cup Apple Wood Chips

    barbecue sauce (recipe follows)
    Preheat oven to 400F. Rub cinnamon, cloves and pepper into
    both sides of ribs. Place ribs on wire rack on baking pan.
    Bake for 3 hours until tender.
    Soak wood chips in water for 30 minutes. Prepare grill.
    Place apple wood chips directly in the center of hot barbecue
    coals. Baste ribs and place on grill above wood chips. Cover,
    grill and cook for 10 minutes. Turn ribs, baste again and cook
    another 10 minutes or until ribs are browned but still moist.

    Barbecue Sauce:
    2−15 oz. cans tomato sauce
    1/2 cup molasses
    10 cloves garlic
    2 tablespoons ground cumin
    2 tablespoons dry mustard
    fresh ground pepper
    1/2 teaspoon cinnamon
    1/4 teaspoon hot pepper flakes
    1/2 cup red wine vinegar

    Combine all ingredients except vinegar in saucepan. Simmer,
    covered, on low heat for 1 hour, stirring occasionally. Add
    vinegar to taste and simmer for another 15 minutes. Chill at
    least 24 hours, or until ready to use.

  5. # 5 by Earth Mother
    May 3rd, 2010 at 2:13 pm #

    ———————-Thanks again James————————————
    Cinnamon Honey Wings
    2 1/2 pounds Chicken wings
    4 each Garlic cloves, chopped
    1/4 cup Olive oil
    2 tablespoons Soy sauce
    1/4 cup Vinegar, rice
    1/4 cup Honey, mild
    1−1/2 teaspoons Cinnamon, ground
    1 teaspoon Thyme
    1/2 teaspoon Ginger, ground
    1/2 teaspoon Mustard, dry
    1 cup Apple Wood Chips

    Mix all ingredients (except chips) in a plastic bag then knead occasionally
    for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.
    Add chips to hot coals. Cook wings on the grill for about 10 minutes on
    one side, then turn and baste with the marinade. Continue cooking
    10 minutes or until done. Serve immediately or refrigerate until needed.

  6. # 6 by Earth Mother
    May 3rd, 2010 at 2:15 pm #

    ———————From the Great James Again!!!—————————
    Kansas City Rib Rub
    1/2 cup brown sugar
    1/4 cup paprika
    1 tablespoon black pepper
    1 tablespoon salt
    1 tablespoon chili powder
    3/4 tablespoon garlic powder
    3/4 tablespoon onion powder
    1 teaspoon cayenne
    Mix all ingredients together and store in an air tight container.

  7. # 7 by Earth Mother
    May 3rd, 2010 at 2:17 pm #

    ————Thanks BeerDrinker101—————————————-
    Beer Barbecue Sauce
    1 cup Prepared barbecue sauce
    1 cup Ketchup
    2/3 cup Beer
    1/4 cup Honey or Molasses
    2 tablespoons Lemon juice
    2 tablespoons Red wine vinegar
    2 tablespoons Dijon mustard
    1 tablespoon Worcestershire sauce
    1 teaspoon Hot pepper sauce
    1/2 teaspoon Pepper
    2 Garlic cloves, minced
    2 Onions, finely chopped

    In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room temperature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food
    and place marinade in saucepan and cook for 10 minutes or until thickened.
    Use as sauce for basting or serving with cooked food.

  8. # 8 by jason
    September 19th, 2010 at 12:04 pm #

    Great site.
    I’m having a tough time trying to find a recipe for bbq chicken that was on the back of a Heinz ketchup bottle. The only ingredients were Heinz, lemon juice, red pepper, honey and soy sauce. I don’t no the measurements!!
    Ever heard of this one?/

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