Between developing summer magazine articles in the middle of winter and celebrating summer food in the warmer months, we spend a lot of time behind the Good Housekeeping grill. And it’s always been like that. Here are some not-so-secret barbecue sauce recipes we found in the archives for you to try out on your next backyard barbecue (instead of store-bought barbecue sauce).
SPICY BARBECUE SAUCE (July 1984)
In a medium bowl, combine 2 cups of ketchup, 1/3 cup of packed brown sugar, 1/4 cup of prepared white horseradish, 1 tbsp Worcestershire, 1 1/4 teaspoon oregano leaves, 1 teaspoon teaspoon of salt and 1 teaspoon of hot pepper sauce. Brush the ribs. Makes about 1 cup.
PEANUT-GINGER BARBECUE SAUCE (September 1990)
In a small bowl, combine 3/4 cup packed brown sugar, 1/3 cup red wine vinegar, 3 tablespoons soy sauce, 1 tablespoon smooth peanut butter, 1 1/4 teaspoon ground ginger until smooth. Brush grilled or grilled pork ribs during the last 10 minutes of cooking. Makes about 1 cup.
GINGER AND APRICOT BARBECUE SAUCE (August 1993)
In a blender on medium speed, combine 1 17-ounce can apricots, drained, 1/3 cup packed brown sugar, 3 tablespoons apple cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon ground ginger coffee, until smooth. Makes about 1 1/2 cups.
Running out of money to use that barbecue sauce? Try some of these blue ribbon ideas.
NEXT: Ketchup Like You’ve Never Had Before »
Trish Clasen is an editorial assistant in the Good Housekeeping Test Kitchen.
Photo: Erin Phraner
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