Andy Refalo's Favorite Barbecue Sauce Recipes

Pineapple Mustard Glaze

Ingredients

• 4 cups pineapple juice
• 1 cup pineapple vinegar
• 1 tablespoon ginger, finely chopped
• 3 tablespoons soy sauce
• 1/4 cup dark brown sugar, firmly packed
• 1/4 cup dark brown molasses
• 2 tablespoons grainy Dijon mustard
• 3 tablespoons lime juice
• 1 teaspoon freshly ground  pepper
• 1 tablespoon BBQ rub (your favorite)
• 1 teaspoon Liquid Smoke
• 1/4 cup Hoisin sauce
• 1/4 cup freeze dried onions, chopped

Preparation

Combine the pineapple juice, vinegar, ginger, soy sauce, Hoisin sauce, molasses, Liquid Smoke, brown sugar, freeze dried onions and BBQ Rub in small saucepan and bring to a boil.

Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes.

Remove from the heat and add the lime juice, and  pepper. Let cool.

Options:

You can use any kind of flavor vinegar and any flavor fruit juice (for instance I often use passion fruit juice when I can find it) or plum sauce or rose water or mirin (Japanese natural rice sweetener) or pomegranate molasses

I like this sauce on ribs, chicken or pork butt. Apply some during the last few minutes of cooking and apply again while meat is resting. If I am doing brisket, I add 1/4 cup oyster sauce and a large can of crushed tomatoes to cook with the juice etc. in the beginning.

Steve Clark's Prize-Winning BBQ Sauce

This sauce won 1st place at the county fair

Ingredients

• 1 gallon diced tomatoes (restaurant size can)
• 8 stalks celery, minced
• 3 green peppers, minced
• 1/2 teaspoon black pepper
• 1 jalapeno chili, minced
• 1 serrano chili, minced
• 1 cup packed brown sugar
• 1/2 teaspoon garlic, minced
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1 tablespoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup vinegar, clear
• 2 tablespoon Liquid Smoke

Preparation

Combine all ingredients in large pot.

Cook until vegetables are all cooked up stirring occasionally to prevent scorching. Cook until the consistency of catsup. It could take 1-1/2 hours or more. Be sure and use low heat. Its easier to keep from sticking this way.

Ladle into hot sterilized jars with 1/4 inch headspace.

Process 1/2 pints and pints 20 minutes in boiling water canner.

Yield is about 8 half pints or 4 pints.