The best BBQ sauces

Jun 13, 2008 at 2:49 p.m. ET

Depending on where you grew up, you probably have a strong opinion about which type of BBQ sauce you prefer on your ribs, pulled pork, brisket, or chicken. If you are a true Southerner, you likely have a yen for both tomato-based and vinegar-based BBQ sauces. If you are from North Carolina, you probably prefer vinegar-based sauces and if you hail from Texas, you like your BBQ sauce ripe with tomatoes. If you haven't claimed your favorite yet, make your decision easy by preparing the following tomato-based and vinegar-based sauces. And if neither stokes your fire, try the delicious citrus-based sauce.

BBQ Ribs

BBQ Sauce Recipes

Tangy Tomato-Based BBQ Sauce

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.

Vivacious Vinegar-Based BBQ Sauce

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.

Citrus BBQ Sauce

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