Makes 1 1/2 cupsIngredients:
2 tablespoons bacon grease, vegetable oil or butter
1 cup chopped onions
3 tablespoons brown sugar
2 teaspoons dry mustard
3 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to tasteDirections:
Heat fat in a small saucepot over medium heat. Saute onions in fat until golden brown. Mix in the remaining ingredients and let boil. Lower heat to medium-low and simmer for 5 minutes, stirring occasionally. Let cool before using.
Note: This can be kept refrigerated for up to 1 week or frozen for a few months.
Makes 1 1/4 cupsIngredients:
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugarDirections:
Combine all ingredients in a bowl. Let mixture stand for 4 to 8 hours to allow the flavors to combine. Store in an airtight container in the refrigerator for up to 1 week.
Makes 2 1/3 cupsIngredients:
1 large onion, finely chopped
1 Ancho chile, seeded, finely chopped
1 tablespoon ground red chiles
1/4 teaspoon ground red pepper
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon fresh cilantro, snipped
1 teaspoon saltDirections:
Saute onion, Ancho chile, red chiles, and ground red pepper in oil over medium heat, until onion and chile are tender, about 5 minutes. Mix in the remaining ingredients and bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Let cool and store in an airtight container in the refrigerator for up to 1 week.If you just can't get enough BBQ, check out these succulent BBQ rib recipes:
Sticky Sweet Newkie RibsSlow-roasted Pork Spareribs with Peach-mustard Glaze and Chili-spiced Ribs with Honey Glaze
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