Please keep in mind that I have not had time to test all of these, and am passing them along just as I received them.

From Ariela Kiewe

For my BBQ sauce I use 1 little can of Tomato paste, soya souce, chili (some drops), salt, pepperand some maple syrup which gives a very special touch and flavour. As you can see I prepare it by eye so you can calculte the quantities.

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From Mary-Anne W. in New Hampshire

Here is a recipe given to me by a friend. It was his mother's recipe. I never make a single batch...it goes too quickly!

JEANNE'S BBQ SAUCE

1 Tbl butter
1 clove garlic, minced
1/2 cup ketchup
1/3 cup chili sauce
2 Tbl. brown sugar
2 Tbl. chopped onion
1 Tbl. mustard
1 Tbl. worcestershire sauce
1 tsp celery seed
dash of hot pepper sauce
3 thin lemon slices

Mix all ingredients in a sauce pan. Bring to a rolling boil. Remove from heat. Store in refrigerator in glass jars. If I remember correctly this makes approx. 1 cup of sauce. Enjoy!!!

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From Ted Parker

1/4 cup bourbon
1/4 cup cooking oil
1/4 cup brown sugar
1/2 cup soy sauce
1 tsp blackened seasoning (Cajun)
1 can beer

Use to baste liberally and often.

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From Joanne Tartaro

Marinate London Broil In

1/4 lb.of brown sugar
1 cup of soy sauce
garlic powder

Sprinkle meat with garlic powder to taste, sprinkle brown sugar on meat. Pour soy sauce over the meat and turn over in a flat pan. Turn over once again to mix marinate. Put in the refrigerator for about 2 hours. The longer you marinate the better the flavor is. Turn every hour. Cook on the barbacue until meat is done as desired.

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From Cindy Rohe

This is REAL TEXAS BARBEQUE SAUCE used by my father for over 50 years. He is a REAL TEXAS RANCHER. It is a watery sauce with slightly chunky vegetables. Some people are surprised because it is not the consistency of ketchup. Try it. You'll never want the other kind again. I promise.

2 onions - chopped fine
2 pods garlic - chopped fine
2 sticks celery - chopped fine
Wesson oil
1 Tablespoon lemon juice
2 Tablespoons brown sugar
2 Tablespoons yellow mustard
1 teaspoon paprika
1 teaspoon red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons Worcestershire sauce
dash red hot sauce (like Tabasco)
2 cans (8 oz. cans) tomato sauce
1 cup water

Saute onions, garlic and celery in Wesson oil until soft. Add other ingredients, and bring to a boil. Simmer until done - will be chunky sauce when finished. Adjust red pepper to taste. This sauce is great on brisket which has been slow cooked (6 to 8 hours or more over low open fire) using the following mopping sauce while you cook

1/2 cup vinegar
1/2 cup water
salt
chili powder
Wesson oil

Before you cook the meat, rub it down (REALLY rub it into the meat itself) with a mixture of salt and chili powder. Let the meat sit possibly overnight in the rub. It will be salty, spicy and like the real Texas Barbeque I grew up with. My dad is 82 now - he always got up at 4 in the morning to start the fire and cook the meat slowly all day long. We would eat it around 3 or 4 in the afternoon. Real Barbeque has to cook slowly for the flavor to get through the meat. Yum!! Hope you like this one.

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From Dwayne G Hargreaves

niemand's bbq sauce

fresh skinned tomatoes
red wine vinegar
olive oil
garlic
chilli
salt
pepper

Place all the ingredients in a blender, blend and drizzle over cooked meats and vegetables. Quantities of each ingredient depend upon the desired consistency and individual tastes.

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From Kulette

This is our family's favorite recipe here in the Philippines

1 kilo (approx. 2 lbs.) meat (pork, beef, chicken or even fish or shrimps) sliced as you desire.
1 Tbsp rock salt
2 Tbsp. sugar
2 Tbsp Tang orange juice (sweetened)
1/4 C soy sauce
1 tsp. ground pepper
2 Tbsp minced garlic
2 Tbsp worcestershire sauce (optional)
hot chilli (optional)

Marinate meat for at least 2 hours in case of fish and shrimps; 6 to  12 hours for pork, chicken or beef. To cook, put in skewers and grill not too close to the ember. Serve with salads.

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From Tammy Wise

I am a missionary in Japan. I teach monthly cooking classes. To celebrate America's Independence Day, this week I'm teaching a barbecue class. We'll do chicken and pork ribs. It's a challenge to make "American" recipes here, as I believe in teaching only recipes that have ingredients that my students can buy locally. After searching all of my recipe books and comparing recipes, I came up with this sauce

2 T. Olive Oil
1 stalk celery, finely diced
1 onion, finely diced
1 clove garlic, crushed
3 green peppers, finley diced
1/3 cup molasses
1 cup ketchup
1 cup brown sugar
1/3 cup orange juice
2 T. vinegar
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 T. steak sauce

Saute the onion, celery, and green pepper in the olive oil until the the onion is translucent. Add the remaining ingredients, bring to a boil. Simmer 15-20 minutes. Use for basting on the grill or baking in the oven. For ribs par-boil the ribs for 45 minutes, drain well. Place in baking pan, cover with barbecue sauce, tightly cover pan w/foil. Bake at 350 F. for 45 minutes. For chicken Place wings, legs, or thighs in pan. Cover well w/sauce. Cover pan tightly w/foil and bake 45 minutes at 350 F.

Note I used three green peppers here because green peppers in Japan are much smaller than the "American" version. You may want to only use one green pepper if it's large. Also, for the steak sauce, we don't have A-1 or worcestershire sauce here, so I shopped and found a steak sauce that is flavored with onion and apple. I think it adds a nice flavor; but in the States, you could use A-1 or another alternative.

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From John +Tammi

Sweet and Hot BBQ Sauce-----smacking-good on franks

2 c finely chopped onions
1/4 c salad oil
1 1/4 c ketchup
1/2 c water
1/4 c brown sugar
1 T vinegar
2 T worcestershire sauce
1/2 t dry mustard
1 t salt
1 t liquid smoke

Cook onions in hot salad oil until almost tender. Add remaining ingredients. Simmer uncovered 15 minutes.

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From Michelle Cooper

Heinz Chili Sauce
1/2 cup vinegar
1 whole lemon
Brown Sugar (1-1 1/2 cup)
1 Tablespoon worcestershire sauce
onion- 1 thinly sliced
garlic- 1 clove

heat together in saucepan on top of stove, then put over chicken or ribs (etc) bake untill done. ( if doing ribs pre-cook then poor sauce over and finish baking. This recipe is from a friend . It is really good.

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From Rick Bedard

BAR-B-Q BRISQUET

Cover both sides of Brisquet with salt, black pepper, red pepper, garlic powder, onion powder, liquid smoke and Worcestershire sauce. Put meat in pan, seal with aluminum foil and cook for approximately an hour at 275 in the oven. Then cook on the grill on LOW heat until completely cooked (approximately four hours). MUST COOK SLOW, SLOW, SLOW!!!

BAR-B-Q SAUCE

1/2 cup BROWN SUGAR
1/4cup VINEGAR
3 tablespoons WORCESTERSHIRE SAUCE
3 tablespoons MUSTARD
2 cups CATSUP
2 teaspoons SALT

Combine all ingredients in sauce pan, cover and simmer over low heat for 15 minutes.

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From Nancy Tuskey

This recipe came from Cornell University in Ithaca, New York where my mother worked many years ago. It has been a favorite in our family for many, many years. For the best flavor, marinate the chicken over night in the sauce and then brush it on the meat as you cook. Since it has an egg in it, make sure what you are brushing on has time to cook to the right temperature. Enjoy!

Cornell Barbecue Sauce

(For chicken-10 broiler halves)
1 cup cooking oil
1 pint cider vinegar
3 TBS salt
1 TBS poultry seasoning
1 tsp.. pepper
1 egg

Beat the egg, add oil and beat again. Add other ingredients and stir. Leftover sauce (not used with chicken as a marinade) can be placed in a glass jar and stored in the refrigerator for several weeks. Not only can you marinate your chicken in this sauce but it is also basting material to be brushed on the chicken every few minutes during cooking.

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From Falcon4024

I have no idea WHO started this, but it was passed down to me by a family member who in turn got it from a family member , who in turn got it from a family member, so I think you got the point...but its WONDERFUL on pork and chicken wings..I made it one dinner for "pot-luck" dinner for our Scout troup and now the BOYS want it on all the meat we cook on Scout camp overs....

3-chopped onions
2-cans (15oz.) tomato sause
1-cup of brown sugar
1/2-cup of vinger
2-tablespoons worcestershire sause
3-tablespoons of chili powder

mix all together and simmer for 15 minutes and than add to favorate meat.....

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From Sarah Jane Johnston, Johannesburg, SOUTH AFRICA

Braai Sauce

Here in South Africa, the Afrikaans word for barbecue is braai. This recipe is expensive but very tasty, and it freezes well. It's delicious with any braaied meat and if you're feeling adventurous, it's good with braaied Polenta ( porridge or mielie pap) or spooned over fried eggs for breakfast.

2 large onions
2 cloves garlic
50ml oil
1 can (410g) tomato purée
1 packet oxtail soup powder
500ml boiling water
1 bottle (470g) fruit chutney
30ml white sugar
A few drops Tabasco sauce

Peel and chop the onions finely. Peel and bruise the garlic. Sauté the onions and the garlic in the oil. Mix the tomato purée and the soup powder and stir it into the onion mixture. Stir in the boiling water. Stir and heat the mixture to boiling point. Add the chutney, sugar and Tabasco sauce and bring to the boil. Makes about 1.5 litres of sauce.

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From Lisa Blackwelder

My mother, who is from the midlands of SC, was given this recipe when my she and father was stationed in San Diego in the early 50's. It had been a secret family recipe until about 5 years ago. My mother was dying of lung cancer, and it seemed a shame that many of her most requested dishes would not be made again (even though I had the recipe, it was "our secret"). With her permission, we have since given it out to many people. It follows

1/4 c vegetable oil*
1 medium onion, chopped
3 T sugar
1 t salt
1/2 t black pepper
1/2 to 1 t ground cayenne pepper
2 T prepared yellow mustard
3 T Worcestershire Sauce
3/4 c ketchup
3/4 c water
1/2 c bottled lemon juice (ReaLemon)
Sauté chopped onion in oil until transparent.

Remove from heat and add dry ingredients (so sugar won't burn). Return to heat and add the following 5 ingredients, stirring well after each addition. Bring to a boil, reduce heat and simmer until desired consistency, about 30-45 minutes. Brush on chicken, or pork during last part of grilling. Excellent on shrimp!

Please keep in mind that I have not had time to test all of these, and am passing them along just as I received them.

From Lourdes Fernandez

This is one of my favorites that I use on Venison and Country Ribs. It's delicious, and VERY easy!

2 tablespoons Dark Brown Sugar
1/4 cup Worcestershire Sauce
1 teaspoon Lemon Juice

Mix all of the above and spoon over meat. Let marinate at least 30 minutes before cooking and baste while cooking. Country Ribs can be barbecued or broiled. They will taste great!!! The above can be altered to taste... more sugar for a thicker sauce, more Worcestershire for a thinner sauce. Enjoy!

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From Heather Henriksen

This is a recipe I discovered one day -- while just experimenting. It is rather tasty and is best done on a hot grill (mine is propane -- set on the highest setting).

2-3 lbs tri tip roast
1 pk Lipton onion soup mix (beefy flavor is best)
1/4 cup water
3-4 tbls soy sauce
pepper (generous amounts)
garlic powder (generous amounts)

In a sealable bag place all ingredients. Allow roast to marinate for approximately 1.5 hours or longer. Place on grill, fat side down. Grill first side 8 minutes, turn and baste. Grill another 8 minutes. Slice roast into 1-2" thick slices. They will be rare, place back on grill for another 30 seconds or so each side. Place on warmed plate. This is the most tender tri tip I have ever tasted. It prompts me to use my propane grill in the middle of winter because it just doesn't do the same under the broiler!!

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From John Piraino

Here is my BBQ sauce that I doctor up. It's HOT, but it's great!

1 Bottle Open Pit ORIGINAL (Flavors just don't cut it!)
1 cup finely chopped onions
2 - 3 cloves of garlic, finely chopped
1 TBSP Butter (Don't substitute margarine)
1 tsp salt (Jane's Crazy Mixed Up Salt is great for this)
1/4 cup dry white wine
2 tsp (more or less as desired) Tabasco brand habanaro sauce
1 tsp white pepper freshly ground
Juice from 1 lemon
1 TBSP balsamic vinegar
1 TBSP (more or less as desired) Cayenne pepper

Mix all ingredients EXCEPT butter in a 1 qt pan. Simmer until bubbling. Reduce heat for 10 minutes, and stir continually. Allow mixture to cool to room temperature. Before cooking, reheat slowly adding butter. Spread on your favorite BBQ Chicken, Ribs what have you. Enjoy! This mixture can also be saved back in the Open Pit bottle. It will stay for around 1 month.

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From Sharon Easton

My son's chicken tender Dipping Sauce

Equal Parts of:
Grey Poupon Honey Mustard
Bull's Eye Barbecue Sauce
Honey

Mix Grey Poupon Honey Mustard and Bull's barbecue sauce. Sweeten to taste with honey. My son is only four and already he can appreciate the zip that the grey poupon gives to this sauce.

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From "The Jakester"

I have traveled around the world and so I was somewhat surprised that the BBQ recipes that were submitted seemed to reflect ConUS tastes alone. To that end I have decided to submit a typical Korean BBQ sauce and marinade (at least as far as my experience goes...)

Fresh chopped garlic
Sesame oil
Soy Sauce
Fresh cracked black pepper

The soy sauce to sesame oil ratio is 1 part sesame oil to 2 to 6 parts soy sauce depending on the fat content of your meat - also Koreans love garlic. This recipe can be augmented with chopped scallions, chopped onions, fresh ginger, finely chopped carrot, perhaps a pinch of sugar, perhaps a splash of herbed vinegar, perhaps a dash of salt and hot pepper paste (Korean hot red peppers are around jalapeno land in warmth and the red pepper paste has sweet, sour and salty tones to it in keeping with the oriental cooking philosophy). I have seen this applied to everything from fish, chicken and pork - to dog believe it not. Obviously you wouldn't want to marinade fish too long, but baste it as it cooks instead, but it works as a marinade for other cuts of meat just fine. Usually (again based on my realm of experience alone which is by no means comprehensive) the meat would be served with a bowl of cooked short grain rice, and fresh greens as well as an assortment of condiments and side dishes in little bowls, and sometimes something sheets of seaweed (called Kim) brushed with sesame oil and sprinkled with salt. The condiments might be some more red pepper paste, kimchee, soy sauce, and fresh peeled garlic cloves etc.. Side dishes might be some marinaded fresh water clams, radishes (daikon), bean sprouts and other greens, perhaps some fruit or deep fried grasshoppers; and maybe a thin soup. The meat is sometimes assembled in a leaf with a little rice and whatever condiment is desired taco style (except bite sized), but usually people just mix and match different flavors from the bowls with a pair of chop sticks for every bite. If a soup is served it is usually first, and fruit is usually a dessert, while grasshoppers are sort of a snack for munching on while you down a few brews and the odd shot of soju during after dinner conversation.

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From Rick Shores

Here's a copy of my favorite sauce... It's pretty simple, and it's almost a sweet and sour kind of sauce...(best for meatballs) (I know it sounds sick, but try it, trust me...)Combine the following ingredients in a crockpot

Heinz Chili Sauce
Grape Jelly

Use equal amounts of the two. You won't be able to get the lumps out of the jelly, so don't even try. Just pour the ingredients into a crockpot, stir them a little, and dump your meatballs in the crockpot. Cook all day on low, stir about once an hour. If you use the pre-cooked, frozen meatballs, it'll take about 3 hours to get them nice and hot, and by that time, all the sugar in the jelly will have melted, making the sauce nice and smooth. Enjoy!

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From CDROMAGE

While you are collecting BBQ Sauce Recipes, I thought I would send you mine, which requires very few ingredients, no measuring and is delicious. Adjust the portions to your own taste. Combine Ketchup, Soy Sauce, Crushed Garlic (can use the kind that comes in oil in a jar) and honey (lots of honey) Then run a can of peaches with or without the juice through a food processor and stir into the mixture, can also use fresh mangos or apricots or any fruit that appeals to you. I discovered this when my son was a baby and switched to table food, leaving me with a lot of jars of baby strained fruit to use up. You can even add pureed fruit and honey to a commercially prepared BBQ sauce, and even add in a little garlic and it will be delicious. Enjoy

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From Bob Berles

A friend in Texas got raves from everyone for his Brisket sauce, but would never give out the recipe. He weakened and gave it to me because I live in Arkansas, and promised not to tell his Texas friends. Well, it's now twenty years later, and I won't mention his name, so here it is

Easy Brisket Sauce

1 bottle Kraft Old-Fashioned BBQ Sauce (or whatever it"s called - Traditional, Standard, Lead-Free, whatever)
4 BIG cloves Garlic, crushed and minced
1 Tbsp Chili Powder

Over very low heat, simmer all ingredients together for an hour or so, stirring often and adding water as necessary. Do not let it burn. This is enough to finish off a fifteen pound brisket after the meat has cooked and smoked for 5 or 6 hours in a low-heat grill using real charcoal off to the side and adding a handful of soaked hickory chips every hour or so, and pre-ignited charcoal as necessary.

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From Edie

This is my mother-in-laws bbq sauce recipe. Everybody in the family loves it!

Trudy’s BBQ Sauce

2 Cups of ketchup
2 Tablespoons Worcestershire sauce
4-5 Dashes Tabasco
1/2 Cup water
1/2 Cup vinegar
2 Tablespoons sugar
1/2 Teaspoon liquid smoke
2 Teaspoons celery seed

Simmer 30 minutes or until desired thickness

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From Jude

This is a wonderful recipe for country pork ribs & have even discovered that the leftover marinate can be frozen!

BBQ Plum Ribs

4-5 lbs. country pork ribs
1 medium onion
2 cloves garlic
1 T salt
1 can (1lb) Oregon Purple Plums (in heavy syrup)
1/4 cup packed brown sugar
1/4 cup soy sauce
1/2 tsp. garlic powder

Place ribs in pot large enough to contain all. Cover with water. Add onion, garlic & salt. Bring to boil over high heat; reduce heat & simmer 60 min. Remove pits from plums. Place plums & syrup in food processor; add brown sugar, soy sauce & garlic powder. Process until completely smooth. Drain ribs. Place in container; pour marinate over meat. Marinate in refrigerator overnight. Grill both sides of ribs, brushing frequently with marinate, until brown (5-10 min. per side).

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From Ellen Fincher

We live in NW Ga and grew up eating barbecue. Last year we got this recipe from the internet and tried it. It is beyond a doubt the best we have ever had. Takes a while to simmer, but well worth the wait.

WORLD'S BEST BBQ SAUCE

1 teaspoon salt
1/2 cup white sugar
1/4 cup dark brown sugar
3 cups beef stock
1/2 cup prepared mustard
1/4 cup white vinegar
1/8 cup (plus a bit more) Liquid Smoke
1/2 cup Worcestershire Sauce
1 cup tomato paste
1 tablespoon chile powder
1 teaspoon hot sauce

Mix well and slow simmer, uncovered, for 2 hours or until the desired consistancy. Stir often. .

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From Georgianne Bowman, south of Buffalo, NY in truck farm country.

1/2 cup vegetable oil
1 egg
1 cup vinegar
1 tsp. salt
2 tsp. fines herbes
2 tsp. onion powder
2 tsp. flavored salt *
2 envelopes instant chicken broth (or enough bulk for two servings)
1/4 tsp. seasoned pepper

Whisk together oil and egg. Add remaining dry ingredients and whisk or shake together well. Dip chicken before barbecuing and baste occasionally while cooking. Can also be used to marinate before cooking--flavors through better. Can also be used to bake chicken indoors. Dip pieces and place in lightly greased pan. Bake in oven at 325F for 1-1/2 to 2 hours. Chicken flavors through better this way than when barbecued. Developed this recipe when my fussy family refused to eat chicken barbecued with tomato-based sauce and requested something that tasted more like KFC chicken.

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From Amie Flexner

take any BBQ sauce, mix with pink lemonade mix (sweet and sour) makes a marvelous marinade....... mix to taste, with a bit of water to thin, if made with more liquid it is a glaze, otherwise its a thick sauce. Another option roasted garlic, ketchup, some sauteed (caramelized) onion, a touch of cayenne pepper, puree in the food processor, I normally include a bit of olive oil that the onions where caramelized in. add some water or more of the oil to thin it if needed....

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From Carmen Bickel

This is a recipe my mother has used for years and I finally got her to share it with me. It's best on ribs or pork chops but is equally good on brisket or chicken.

1/4 Cup Vegetable Oil
2 8-oz cans Tomato Sauce
1 Medium Onion Finely Diced
2 Cloves Garlic Finely Minced
1 Cup Water
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
3 Tablespoons Worcestershire Sauce
2 Tablespoons Chili Powder (or more to taste)

Mix all ingredients and bring to a boil. Salt, Pepper, and dredge Pork chops in flour and brown in hot oil, in large skillet. Put chops into sauce and cook for about an hour or until meat is done. For Chicken, pour over meat while cooking. For Brisket, cook meat slowly in oven about 2 hours before pouring sauce over meat. For Ribs, Parboil about 1 hour (to get most of the fat out) then put in the sauce like the Pork Chops. Can serve red sauce over mashed potatoes like a gravy if desired. (Texas recipe and that's what we've always done.) Can be stored in the refrigerator after bringing to a boil and used later if desired.  Keeps about 2 weeks in the refrigerator.

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From Carrie L. Gascoigne, Sackville NB Canada

Here's a really simple BBQ sauce

3T Worcestershire Sauce
3/4c ketchup
2T brown sugar
2 cloves garlic, crushed

Mix together all at once. Brush on meat before, during, and after cooking.

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From Diane De Paolo

Couldn't find this recipe while you were looking for the best barbecue, but found this cleaning my desk drawer. It is to die for. (I usually double the marinate)

baby back ribs(preferably)
1/2 cup brown sugar
1/2 cup bourbon
1/4 cup soy sauce
1 lemon
1/2 cup beer