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Kansas City BBQ Sauce: This style of sauce is characterized by its tomato base and thickness.

Makes 4-cups of sauce

1/2 cup oil
1 onion, finely chopped
1/2 green bell pepper, finely chopped
2 tsp minced garlic
1 bottle (16-oz) catsup
2 Tbsp cider vinegar
1/2 cup molasses
2 tsp hot pepper sauce
1/4 cup prepared yellow mustard
1/4 cup fresh lemon juice
1/2 cup firmly packed, dark brown sugar
4 Tbsp Worcestershire sauce
1 tsp liquid smoke flavoring

In a large, *non-aluminum* saucepan, add the oil and sauté onion, green
pepper and garlic, until soft (about 10 minutes). Add the remaining ingredients and simmer for about 20-30 minutes. Stir frequently so that the sauce doesn’t burn. Let the sauce rest for at 24 hours in the refrigerator to allow the flavors to meld. Liquid smoke flavoring recreates the flavor of the authentic pit barbeque. Excellent for chicken!

Texas Style BBQ Sauce is tends to be spicier and has more vinegar.
This simple recipe for a Texas style barbecue sauce is usually a table condiment as opposed to a sauce used to baste the meat while cooking.
Ingredients

• 16 oz can tomato sauce
• 1/2 cup (4 oz) water
• 1/4 cup (2 oz) vinegar
• 2 tbs brown sugar
• 1/2 fresh onion - pureed, or 2 tbs onion powder
• 2-4 fresh garlic pods or 1 tbs minced garlic-pureed, or 1 tbs garlic powder
• 2 tbs Worcestershire sauce
• 1 tbs coarse black pepper
• 1 tbs Paprika
• 1 tsp Tabasco sauce
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp liquid smoke
• 1 tsp salt or Cajun seasoning mix

Mix and Simmer:
Puree the fresh onion and garlic, if using fresh. Add all ingredients to a thick walled pot.
Simmer for 30 minutes, stirring occasionally. Add water or simmer longer to achieve the desired thickness; I do not like it too thick. Makes a little over a pint , depending on how much you cook it down. Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.

Comments:
The sauce is best served warm for either dipping or poured over the meat. The sauce is also good to mix with diced brisket to make chopped brisket sandwiches. It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.

2 slabs pork spareribs
1 1/4 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped
1/2 cup Jack Daniels

Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

A marinade with complex flavors, that is composed primarily of pantry items, make these spareribs a special treat. Serve with your favorite sides such as potato salad, baked beans, cole slaw and corn on the cob.

1 2/3 cups Jack Daniels barbecue sauce
3/4 cup honey
1 cup soy sauce
1 cup chopped green onions
1 medium onion, finely chopped
3/4 cup lemon juice
2 jalapeño chiles, seeded and finely chopped
2 large cloves garlic, crushed
2 teaspoons salt
2 teaspoons ground black pepper
2 bay leaves
1 teaspoon dry mustard
1/2 teaspoon ground ginger
4 pounds pork spareribs
1 (8-ounce) bottle Russian salad dressing
3/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1/4 cup white distilled vinegar
1 tablespoon hot pepper sauce
1 teaspoon chili powder

Use a blender or food processor, and blend 2/3 cup barbecue sauce, 1/4 cup honey, 1/2 cup soy sauce, green onion, onion, lemon juice, jalapeño, garlic, salt, pepper, bay leaves, dry mustard and ginger. Pour over spareribs in a pan and marinate overnight in the refrigerator, turning occasionally.
Once ribs have finished marinating preheat oven to 350°F (175°C).
Remove ribs from marinade (reserve) and wrap each portion in aluminum foil. Arrange on baking sheet and cook for 90 minutes
Meanwhile, simmer reserved marinade in a medium saucepan until thick, about 7 minutes. Stir in remaining 1 cup barbecue sauce, 1/2 cup honey, 1/2 cup soy sauce, Russian salad dressing, brown sugar, apricot preserves, vinegar, hot pepper sauce and chili powder. Heat for 5 more minutes and set aside.
Preheat grill.
Remove foil from ribs when done. Place on grill and cook for 30 minutes, basting and turning occasionally.