First, let me say that this post is about barbecue sauce instead of meat. The ribs you see here were smoked by my husband and were absolutely wonderful, but I really have no idea how he did that. But, I did make one of the sauces and know what he did to make the other, so that is what I am posting about. We actually made this meal a while back, but I saved the post for a holiday that is frequently celebrated with barbecue, so Labor Day weekend seemed perfect.
We made two different sauces for the barbecue. The first is an Alabama tradition, white barbecue sauce. It is usually eaten on chicken, but I wanted to try it anyway, and was very pleasantly surprised. Despite its mayonnaise base, white barbecue sauce does have a barbecue type flavor. I will definitely be using it again in the future! I adapted it from several different white barbecue sauce recipes. If you are looking to try something a bit different for your Labor Day meal, it is the way to go. The red barbecue is a Kansas City rib sauce my husband found here. If you want to stay traditional with your Labor Day meal, this is the one you want.
Alabama White Barbecue Sauce
yield: about 1 3/4 cups
1 cup mayonnaise (I used light.)
1/2 cup apple cider vinegar
2 Tbsps. lemon juice
2 Tbsps. horseradish (plain, not sauce)
2 Tbsps. freshly ground black pepper
1/2 tsp. salt
1/4 tsp cayenne pepper
Whisk together all ingredients until well blended. Serve with grilled or smoke meat (especially chicken). Store in the refrigerator for up to one week.
Kansas City Rib Sauce
yield: 2 cups
1 cup ketchup
1/3 cup water
1/4 cup apple cider vinegar
1/4 cup light brown sugar
3 Tbsp. olive oil
2 Tbsp. Hungarian paprika
1 Tbsp. chili powder
2 cloves garlic, minced
1 tsp. cayenne pepper
Heat oil over medium. Saute garlic in oil just until fragrant being careful not to burn the garlic. Stir in remaining ingredients and reduce heat to low. Allow to cook until thickened (about 15 minutes). Serve with grilled or smoked meat.
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