{"id":1318,"date":"2021-08-04T19:09:04","date_gmt":"2021-08-04T19:09:04","guid":{"rendered":"https:\/\/maderatribustg.wpenginepowered.com\/?p=1318"},"modified":"2026-05-13T18:22:42","modified_gmt":"2026-05-13T18:22:42","slug":"have-a-saucy-summer","status":"publish","type":"post","link":"https:\/\/maderatribune.com\/es\/have-a-saucy-summer\/","title":{"rendered":"Have a saucy summer"},"content":{"rendered":"
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A lot of people are cooking on an outdoor grill this time of year. I haven\u2019t had much time for grilling this year, but I do love it, especially when we have baby back ribs and grilled veggies.<\/p>

Most folks have a favorite barbecue sauce, and I have several. I grew up with my dad\u2019s barbecue sauce, which was used for all meats and garlic bread. He melted real butter, along with crushed or chopped garlic, fresh rosemary, a little parsley and some white wine, all simmered together. I still love it on a ribeye steak.<\/p>

There are some companies that sell small-batch specialty barbecue sauces and marinades online, and I do have some brand favorites that are sold at grocery stores, but every once in a while, I like to make my own. Here are a few recipes you might want to try.<\/p>

Honey barbecue sauce<\/h2>

1 cup ketchup<\/strong><\/p>

1\/2 cup brown sugar<\/strong><\/p>

1\/4 cup apple cider vinegar<\/strong><\/p>

1\/4 cup honey<\/strong><\/p>

3\/4 teaspoon salt<\/strong><\/p>

1 teaspoon smoked paprika<\/strong><\/p>

1 teaspoon granulated garlic<\/strong><\/p>

1\/2 teaspoon onion powder<\/strong><\/p>

1 teaspoon dried chopped onion<\/strong><\/p>

1\/2 teaspoon ground black pepper<\/strong><\/p>

1. In a medium saucepan, combine all ingredients. Bring mixture to a boil, then simmer over low heat for about 20 minutes.<\/p>

2. Remove from heat and allow barbecue sauce to cool. Can be stored in a covered container for about 2 weeks.<\/p>

Barbecue sauce<\/h2>

1 1\/2 cups ketchup<\/strong><\/p>

2\/3 cup packed brown sugar<\/strong><\/p>

1\/4 cup Worcestershire sauce<\/strong><\/p>

1 tablespoon apple cider vinegar<\/strong><\/p>

2 teaspoons (or as desired)) liquid smoke flavoring<\/strong><\/p>

1 tablespoon Creole mustard (whole grain mustard)<\/strong><\/p>

1 tablespoon onion powder<\/strong><\/p>

1 teaspoon garlic powder<\/strong><\/p>

1\/4 cup molasses<\/strong><\/p>

1 teaspoon Cajun seasoning<\/strong><\/p>

1 teaspoon ground black pepper<\/strong><\/p>

1\/3 cup bourbon, optional<\/strong><\/p>

1. Combine all ingredients in a saucepan and place over medium heat. Stir well and bring to a boil.<\/p>

2. Turn heat to low and simmer mixture for about 35 minutes.<\/p>

3. Allow sauce to cool, then store in jars and keep in refrigerator. Will keep for at least 1 month.<\/p>

Mango barbecue sauce<\/h2>

1 ripe, peeled mango, diced<\/strong><\/p>

1\/4 cup ketchup<\/strong><\/p>

1 tablespoon brown sugar<\/strong><\/p>

1 tablespoon Worcestershire sauce<\/strong><\/p>

1 tablespoon apple cider vinegar<\/strong><\/p>

1\/4 teaspoon garlic powder<\/strong><\/p>

1\/4 teaspoon onion powder<\/strong><\/p>

1. Add all ingredients to a blender, and process until mixture is smooth.<\/p>

2. Store in airtight container in refrigerator.<\/p>

Peach barbecue sauce<\/h2>

2 medium peaches, peeled, pitted and sliced or chopped<\/strong><\/p>

1 3\/4 cups ketchup<\/strong><\/p>

2 tablespoons dark corn syrup<\/strong><\/p>

1 1\/2 tablespoons Worcestershire sauce<\/strong><\/p>

1 1\/2 tablespoons apple cider vinegar<\/strong><\/p>

1 teaspoon mustard<\/strong><\/p>

2\/3 cup packed light brown sugar<\/strong><\/p>

Dash cayenne pepper<\/strong><\/p>

1. Combine ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.<\/p>

2. Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender. Cool completely before storing in airtight container.<\/p>

Tropical barbecue sauce<\/h2>

2\/3 cup unsweetened pineapple juice<\/strong><\/p>

1\/2 cup teriyaki sauce<\/strong><\/p>

1\/2 cup ketchup<\/strong><\/p>

2 cloves garlic, minced<\/strong><\/p>

2 tablespoons dark brown sugar<\/strong><\/p>

1 1\/2 teaspoons ground ginger<\/strong><\/p>

1\/2 teaspoon cayenne pepper<\/strong><\/p>

4 dashes liquid smoke, optional<\/strong><\/p>

1. In a saucepan, combine the pineapple juice, teriyaki sauce, ketchup and garlic. Stir well.<\/p>

2. Bring the sauce to a quick boil, then turn the heat to low and add the brown sugar, ground ginger and cayenne pepper; stir again.<\/p>

3. Allow the sauce to simmer, stirring occasionally, for 10 minutes. Taste the sauce and add liquid smoke (optional) and\/or additional cayenne pepper, brown sugar, and\/or ground ginger to taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

A lot of people are cooking on an outdoor grill this time of year. I haven\u2019t had much time for grilling this year, but I do love it, especially when we have baby back ribs and grilled veggies. Most folks have a favorite barbecue sauce, and I have several. I grew up with my dad\u2019s […]<\/p>\n","protected":false},"author":18,"featured_media":27628,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[18],"tags":[38],"class_list":["post-1318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/comments?post=1318"}],"version-history":[{"count":0,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1318\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media\/27628"}],"wp:attachment":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media?parent=1318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/categories?post=1318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/tags?post=1318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}