Tangy smoky rhubarb bbq sauce recipe - Rhubarbarians (2024)

FAQs

What is tangy BBQ sauce made of? ›

The wet ingredients include apple cider vinegar, ketchup, yellow mustard, and Worcestershire sauce. Dry Ingredients: Along with the tangy flavor from the vinegar every good BBQ sauce recipe needs a little bit of sweet and a little bit of heat! That'll come from brown sugar and chili powder.

INGREDIENTS: TOMATO SAUCE (WATER, TOMATO PASTE), BROWN SUGAR, APPLE CIDER VINEGAR, MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, GARLIC POWDER), SUGAR, VINEGAR, NATURAL SMOKE FLAVOUR, SPICES, SALT, APPLE JUICE CONCENTRATE, LIME JUICE CONCENTRATE, GARLIC, ONION, NATURAL FLAVOUR.

Yellow mustard – It adds a little bite and amplifies the tangy vinegar. Garlic powder and onion powder – For extra umami. Ground cumin – For earthy depth. Smoked paprika – It makes the sauce taste rich and smoky.

Here are a few suggestions that I commonly use (not all used at the same time!): Tangy = vinegar or Lemon/Lime juice or condiment that is vinegary. Tasty = Asian fish sauce, Marmite, Asian chili sauce, Worcestershire, soy sauce, hot sauce, the list is near infinite…

Add sweeteners: Try adding some brown sugar, honey, or molasses to your sauce. This can help balance out the acidity of the vinegar and give your sauce a sweeter taste. Add spices: Adding spices like cumin, paprika, or chili powder can help to mask the vinegary taste and give your sauce a more complex flavor profile.

Heinz was the first major company to sell bottled barbecue sauce in 1940. Soon afterward, General Foods introduced "Open Pit". Kraft Foods only entered the market in around 1960, but with heavy advertising, succeeded in becoming the market leader.

According to Flay, store-bought barbecue sauce can elevate grilled foods like any made from scratch. That's right; the bottled stuff will do just fine, so long as you use his personal favorite — a store-bought spread called Bone Suckin' Sauce, which he always keeps stocked in his pantry at the ready.

Eastern Carolina-Style Vinegar Sauce

Found in the eastern half of both North and South Carolina, Eastern-style vinegar sauce has the unique honor of being the oldest barbecue sauce in the country. Given its origin in the 13 colonies, it's literally where American barbecue was born, at the hands of enslaved chefs.

Liquid Smoke

Liquid smoke is a naturally occurring substance made from real smoke. By burning wood pellets and condensing the smoke, manufacturers capture it as a liquid. Once it has been distilled and filtered, liquid smoke is one of the simplest ways to add pure smoke flavor to your foods.

What is a good smokey BBQ sauce? ›

Create depth by adding dark chocolate and coffee to your barbecue sauce. These two, feature a bitter-sweet combo that can truly enhance the blend of spices and flavors present in your bottled barbecue sauce. Enhance your Barbecue Sauce using almost anything, including your favorite beer.

Skip the store-bought stuff! Homemade barbecue sauce is delicious, incredibly versatile, and oh-so easy to make with pantry staples. Trust us — you're going to want to bookmark this top-rated recipe for classic barbecue sauce.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

Cattlemen's® Carolina Tangy Gold™ BBQ Sauce blends signature flavors like zesty, creamy mustard, sweet molasses and sugar and tangy apple cider vinegar with hickory smoke notes and a hint of perfectly aged cayenne peppers for a complex, unmatched flavor profile and a rich, distinctive golden color.

Without French fries or sandwiches, we're not quite sure what to put sauces on, but it's always good to know what's vegan. Along with the standard ketchup and mustard, the Tangy Barbeque and Sweet 'N Sour dipping sauces are free from animals.

Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

The majority of hot sauces will use some sort of vinegar to add a sour element of acidity to the sauce. Most commonly, hot sauce makers will use either white vinegar, apple cider vinegar, or, in some cases, lime juice to create that sour flavor.