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Old 03-10-2011, 08:25 PM   #163
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia

I just realised I have been quite slack when it comes to replying to everyones posts - apologies!

Originally Posted by justjack View Post
Well I'm impressed mate, comprehensive reviews and you're making good headway already. I tips me lid, and look forward to reading more.

Thanks for this excellent and informative thread.
Thank you for the support and for following!

Originally Posted by wildcat89 View Post
Here's one that I have used in the past.

Bourbon Basting Sauce

This recipe is good for ~ 10 lbs of ribs. It does keep in the fridge in an air tight container.

2 Tbs.
1.5 Cup
Finely chopped onion
6 Ea
Cloves of garlic (pressed or chopped fine)
1.5 Cup
Teriyaki baste and glaze
Frozen Pineapple Juice
6 Tbs.
Lemon Juice
3 Cups
Brown sugar

1. Heat the oil, add onion and garlic; cook until onion starts to soften.
2. Add 1 Tbs. of bourbon, reduce heat to low; cover and cook 8 to 10 minutes or until the onion is tender.
3. Add all remaining ingredients except the bourbon; mix well, increase heat to medium and bring mixture to a boil.
4. Reduce heat and simmer uncovered 20 to 30 minutes, stir frequently, it should have the consistency of a thick syrup.
5. Remove from heat, stir in remaining bourbon; let set.
6. Prepare ribs as desired and brush on at the end.
Thank you Sir, added to the list ;)

Originally Posted by h00kemh0rns View Post
I'm glad Infernooo has done this. This is an extremely interesting thread to follow. I plan to submit my all purpose sauce soon! Thanks Infernooo!
Thank YOU for the support! I will look forward to trying your sauce.

Originally Posted by h00kemh0rns View Post
This makes a small batch of about 10 ounces or less total. Obviously, you can adjust if needed.

Hooks Sweet n' spicy BBQ sauce
  • 1 cup finished sweet and sour dressing (recipe below)
  • 1/3 cup prepared mustard
  • 1/3 cup Worcestershire sauce
  • 1 Tbs Vizcaya brand Habanero sauce (red NOT the orange)
  • 1 tsp sea salt
  • tsp black pepper (fresh cracked if possible)
  • tsp cumin
  • tsp paprika
  • tsp onion powder
  • tsp garlic powder
  • tsp Chinese 5 spice
  • 1 Tbs Honey
  • 1 Tbs brown sugar

Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes.

Take off of heat and add 1 Tbs of honey and 1 Tbs brown sugar. Mix until incorporated.

Next add Tbs of the habanero sauce, taste and add the remaining Tbs according to heat preference. The finished sauce should not be overwhelmingly hot.

Cool to room temperature then store in a squeeze bottle or any other container in the fridge. *

Bring to room temperature before use.

Sweet and sour dressing
  • cup apple cider vinegar
  • cup brown sugar
  • 6 oz Dole 100% pineapple juice
  • tsp ginger
  • tsp garlic
  • 1 Tbs cornstarch
  • 1 Tbs water
  • cup oil

Place all ingredients, except cornstarch and water, into a pan over medium heat.

Allow mixture to simmer about 10 minutes.

While this simmers mix cornstarch and water in a small bowl.

Add the cornstarch and water to the sweet and sour mixture. Bring to a boil for a minute.

Remove from heat and allow to come to room temp. *Put in sauce in blender and while running drizzle oil until dressing thickens.
Added to the list!
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