My dear darling omnivorous husband had a serious hankering for barbecue ribs that could not go unsatisfied. So tonight, along with my friend (and regular “meat date”) Angela and her sweetie, we hit up Rudolph’s BBQ. They had ribs. I had… half a walleye sandwich.
One of the very few things I miss about not eating meat is the lack of opportunities to eat barbecue sauce in all its deliciousness. Just think of all the kinds of meat it can go on versus the scant choices of the vegetarian. While the ribs themselves were not tempting in the least, I still love the sauce!
In the interest of incorporating the sauce into my diet, I like to make barbecue tempeh burgers by crumbling up tempeh and adding it to sauteed onion and bell peppers. Simmer with some barbecue sauce, plop some on a toasted bun, and enjoy. Unfortunately, we ran out of barbecue sauce last time and had to run down to the convenience store (conveniently) located on the ground floor of our apartment building. More unfortunately, the only brand they carry is Heinz. Ugh.
Now I am, of course, motivated to make my own. Why not? I think I have narrowed it down to three choices:
- Hank’s Barbecue Sauce from Elise at Simply Recipes
- Sweet and Tangy Homemade BBQ Sauce from TheKitchn
- Ina Garten’s Barbecue Sauce via Smitten Kitchen
Being all northern, I have no qualms about regional differences. We once went to a wedding near Kansas City catered by the “best KC BBQ in town!” I ate a slice of bread, a small pile of salad, and a piece of cake. Even the vegetables had meat in them. Sigh.
Which one should I make? Help me pick.
{ 7 comments… read them below or add one }
You should make all of them and have a barbecue tasting
Hank’s looks over fancy to me., and the one from TheKitchn seems to have forgotten the vinegar
So I’d make the third myself.
I like the sound of the asian ingredients in the third one.
For xmas this year, I made three different kinds for Reid, and this one was declared the hands-down winner:
http://allrecipes.com/Recipe/Big-Als-KC-Bar-B-Q-Sauce/Detail.aspx
Not that this helps you narrow things down, of course…
I used fresh onion instead of powder (may have made some other minor subs too – cider vinegar instead of red wine?). Next time I’ll stick it in the blender to get rid of the onion chunks.
Lee, as I don’t cook meat, I’m not sure I would have enough food to justify three different sauces!
Oooh, Erin, that one looks really good, too.
Maybe I will cobble together the best parts of each. Hmmmm.
I recommend a mustard based bbq sauce. I know a lady that makes a pretty mean rendition.
I agree with Lee. You should make them all (including Erin’s), and I’d be happy to come over and help taste test. BYOM? Yeah, I can bring meat.
Angela, maybe you should make 2 and I should make 2 and we can have a sauce-off.
Interesting. I will consider it.
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