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

Salsa Colorada (Spanish Red Sauce)

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Here is a standard Spanish hot sauce would probably be prepared with the 
small, hot guindilla (“little cherry”) chiles. Serve this tasty sauce 
over steamed vegetables, roasted meats, or fish prepared by any method.

Ingredients

3 tomatoes
1 head of garlic
3 piquin, Thai, or de Arbol chiles, stems removed, crushed
2 hard-boiled egg yolks
12 almonds, peeled and toasted
3/4 cup olive oil
1/4 cup wine vinegar
Salt to taste

Instructions

Roast the unpeeled tomatoes and garlic on a baking pan at 350 degrees 
until the tomatoes are very soft, then remove and peel them. Place the 
tomatoes and garlic cloves in a food processor or blender, add the 
crushed chile and pulse until coarsely puréed. Add the egg yolks and 
almonds and pulse several times until the almonds are broken up. Purée 
again, gradually adding the oil and vinegar, until a smooth sauce is 
formed. Add salt to taste, and keep warm over low heat until serving.