Asian BBQ sauce:

 

2/3 c soy sauce

1/2 c creamy peanut butter

1/4 c packed light brown sugar

1/4 c honey

2 tbs minced peeled fresh ginger

1 tbs sesame seeds, toasted

2 1/2 tbs fresh lemon juice

1 tbs dark sesame oil

1 1/2 tsp black pepper

1 tsp onion powder

1 garlic clove, minced

 

 

Combine all ingredients in a large bowl, stir well with whisk.

 

__________________________________________________________________________

 

Four-Alarm BBQ sauce:

 

2 tsp canola oil

1 c finely chopped onion

2 garlic cloves, minced

3/4 c water

1/2 c bottled chili sauce

2 tbs red wine vinegar

1 tsp chipotle chile powder

1 tsp ground ancho chile pepper

1 can cola

1 jalapeno pepper, chopped

 

1. Heat oil in a medium saucepan over medium high heat.  Add onion and garlic, cook 2 minutes until onion is tender.  Add 3/4 c water and the remaining ingredients.  Bring to boil, reduce heat and simmer about 12 minutes.

 

2. Place half of chili sauce mixture in a blender.  Remove center piece of blender lid to allow steam to escape, secure blender lid on blender.  Place a clean towel over opening in blender lid to avoid spills.  Blend until smooth.  Pour into large bowl.  Repeat with remaining sauce.

 

 

_________________________________________________________________________

 

Brown Sugar BBQ sauce:

 

1 1/2 c tomato sauce

2/3 c packed dark brown sugar

3 tbs cider vinegar

1 1/2 tbs molasses

1 tbs Worcestershire sauce

1 tsp salt

2 tsp dry mustard

2 tsp chili powder

2 tsp paprika

1 tsp onion powder

2 tsp bbq smoked seasoning

1/2 tsp garlic powder

1/4 tsp celery seeds

1/4 tsp ground cloves

1/4 tsp ground red pepper

1 six ounce can tomato paste

 

Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and then the remaining ingredients in a large saucepan over medium high heat.  Bring to simmer.  Cook 15 minutes, sirring frequently.