Deep, Way Deep in the Heart of Texas Barbecue Sauce

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Until recently, New Mexican chiles were rarely used in Texas cooking. 
But as the popularity of chili con carne cookoff contests increased, 
cooks began experimenting with chiles other than just piquíns and 
jalapeños. Here is one result of this broadening of the chile pepper 
experience.

Ingredients

4 dried red New Mexican chiles, stems and seeds removed
4 small dried red chiles such as piquíns or chiltepíns
2 cups water
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons vegetable oil
1 1/2 cups ketchup
12 ounces beer, Shiner Bock preferred
1/4 cup brown sugar
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper

Instructions

In a pan, simmer the chiles in the water for 15 minutes or until 
softened. Puree the chiles in the water to make a smooth sauce. Strain 
the sauce.
In a saucepan, saute the onions and the garlic in the oil until soft. 
Add the pureed chiles and the remaining ingredients and bring to a boil. 
Reduce the heat and simmer for an hour.
In a blender, puree the sauce until smooth. If the sauce is not thick 
enough, return to the heat and continue to simmer until the desired 
consistency is obtained.

Kansas City-Style Barbecue Sauce

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Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a 
finishing sauce and should not be used as a marinade or a basting sauce 
as it might burn. Of course, spread it liberally over ribs just off the 
grill and serve plenty on the side

Ingredients

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup catsup
1/3 cup molasses
1/4 cup distilled vinegar
2 tablespoons commercial chili powder
2 teaspoons dry mustard
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon ground cayenne chile
1/2 teaspoon freshly ground black pepper
1/4 cup water or more if needed

Instructions

In a pan, saute the onion and garlic in the oil until the onions are 
soft. Add the remaining ingredients and simmer for 1/2 hour until thickened.

North Carolina Barbecue Sauce

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This is the thin, vinegar sauce in the tradition of eastern North 
Carolina. For a rough idea of the western sauce, add 1 cup catsup, 1 
teaspoon Worcestershire sauce, and 1/2 teaspoon of cinnamon to this 
recipe. This is served over smoked pork in any form–sliced or pulled.

Ingredients

2 cups cider vinegar
1/4 cup brown sugar
1 tablespoon crushed red chile pepper
2 teaspoons salt (or to taste)
1 1/2 teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper

Instructions

Combine all the ingredients in a large bowl, mix well, and let stand for 
a couple hours to blend the flavors.

South Carolina Mustard BBQ Sauce

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In South Carolina, barbecue is flavored with mustard as a dominant 
ingredient rather than just an incidental spice. But vinegar makes its 
appearance here as well, plus some hot sauce. As in North Carolina, the 
sauce is primarily used over smoked pork. But you could serve this over 
grilled pork chops.

Ingredients

3/4 cup yellow “ballpark” mustard
1/4 cup cider vinegar
1/2 cup sugar
1 1/2 tablespoons butter
2 teaspoons salt (or to taste)
2 teaspoons Worcestershire sauce
1 1/4 teaspoons freshly ground black pepper
2 teaspoons Louisana-style hot sauce, or more to taste

Instructions

Combine all the ingredients in a saucepan, stirring to blend, and simmer 
over a low heat for 30 minutes. Let stand at room temperature for 1 hour 
before using.

Memphis-Style Finishing Sauce

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This is the sauce that is traditionally served over smoked ribs in 
Memphis and other parts of Tennessee. Some cooks add prepared yellow 
mustard to the recipe. It can be converted into a basting sauce by 
adding more beer and a little more vinegar. Add more hot sauce to taste, 
or substitute red chile or cayenne powder.

Ingredients

1 cup tomato sauce, preferably freshly made
1 cup red wine vinegar
2 teaspoons Louisiana-style hot sauce
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup light beer

Instructions

Place all the ingredients in a saucepan and bring to a boil, stirring 
constantly. Reduce the heat and simmer, uncovered, for 15 minutes.
Remove from the heat, but serve warm over smoked meats.
Yield: 2 1/2 cups