BBQ Sauces are best applied to the meat about half way through cooking and then again about 5 minutes before the end.
If they contain sugar they will blacken over direct heat.
Alternatively they can be served as a dip at the table.
They will keep for weeks in the fridge or months in the freezer
My Basic Sauce
1 cup ketchup,
1/3 cup dark brown sugar,
2 Tbsp white wine vinegar
2 Tbsp worcestershire sauce,
2 garlic cloves crushed,
1 tsp paprika
1 tsp salt,
squirt of tomato puree,
1 Tbsp of soy sauce
In a small saucepan over medium heat, stir together all the ingredients. Bring to a boil, stirring frequently, reduce heat to low and simmer for 2 to 3 minutes, until sauce has thickened.
Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
Another One
1/2 Cup dark brown sugar, Chilli powder to taste, 1 Tbsp black pepper
2 tsp sage, 1 tsp allspice, 1 tsp garlic
1 tsp salt, 1/2 tsp ground cloves,
1/2 tsp cayenne
1/4 tsp mace, 1 Cup white vinegar, 1/2 Cup honey
2 Tbsp Worcs sauce, 2 Tbsp soy sauce, 4 Cups ketchup
Simmer for 30 mins - cover to prevent splashing.
Gingery
2 Cups tomato puree, 1 Cup ketchup, 1/4 Cup brown sugar
1/4 Cup wine vinegar, 2 Tbsp candied ginger (or fresh)
Chilli powder to taste, 2 Tbsp Worcs sauce, 1 Tbsp onion powder
Zest and juice of 1 lemon, 1 garlic clove crushed, 2 tsp black pepper
1 tsp celery salt, 1 tsp mustard powder
Simmer for 20 mins - cover to prevent splashing.