I love barbeque sauce. I’ve had the thin, tangy slightly sweet and smoky Memphis style sauce, the “yellow gold” style sauce from the Midlands of Carolina, the sweet, thick sauce they love in Kansas City and the vinegary spicy sauce in New Orleans. I love them all. I love them with chicken, with beef, pork, you name it.
Here are a couple of go-to sauces that I use a bunch.
Spicy and Tangy
Whisk all of the ingredients in a medium sauce pan and bring to a simmer over medium low heat. Turn the heat down a bit and let it simmer for no less than 30 minutes. Adjust the salt/sugar to your taste. Once the sauce cools, you can put this in a mason jar and it will keep in the refrigerator for a good long time.
Smoky and Sweet
Same trick here as before. Whisk everything together and simmer it in a medium sauce pan. Simmer it for 30 minutes to 1 hour. Adjust if you like, then let the sauce cool.