Kansas City-Style Barbecue Sauce\r\nIngredients\r\n\r\n2 tablespoons butter\r\n1 small onion, minced\r\n3 cloves garlic, minced\r\n2 cups ketchup\r\n1\/3 cup dark molasses\r\n1\/3 cup dark brown sugar\r\n1\/3 cup apple cider vinegar\r\n2 tablespoons yellow mustard\r\n1 tablespoon chili powder\r\n1 teaspoon ground black pepper\r\n1\/2 teaspoon cayenne pepper\r\n\r\nDirections\r\nMelt the butter in a saucepan over medium heat. Add the onion and cook for about 5 minutes, or until softened. Add garlic and cook for about 30 seconds.\r\nMix in the remaining ingredients, stirring to combine. Bring to a boil before reducing heat to low. Let simmer until slightly thickened, about 30 minutes. Stir frequently.\r\nTransfer the sauce to a blender and blend until smooth. Let cool to room temperature before storing in an airtight container in a refrigerator for up to two weeks.\r\nLightly adapted from a recipe by Joshua Bousel.\r\n\r\nMemphis-Style Barbecue Sauce\r\nIngredients\r\n\r\n2 tablespoons vegetable oil\r\n1 cup onion, chopped\r\n2 cloves garlic, smashed\r\n3 cups ketchup\r\n1\/2 cup apple cider vinegar\r\n1\/4 cup dark brown sugar\r\n1\/4 cup steak sauce\r\n1\/4 cup Worcestershire sauce\r\n3 tablespoons dark molasses\r\n3 tablespoons yellow mustard\r\n1\/2 teaspoon ground celery seed\r\n1 teaspoon kosher salt\r\n2 teaspoon liquid smoke\r\n\r\nDirections\r\nHeat the oil in a medium sauce pan over medium heat. Add onion and garlic; cook until the onion is golden (6 - 7 minutes).\r\nStir in the ketchup, 1 cup water, vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and salt. Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes.\r\nStir in the liquid smoke. Strain the sauce, then let cool to room temperature before storing in an airtight container in the refrigerator for up to two weeks.\r\nRecipe by Food Network Magazine. \r\n\r\nTrue Texas Barbecue Sauce\r\nIngredients\r\n\r\n2 cups ketchup\r\n1\/2 medium onion, minced\r\n2 cloves garlic, minced\r\n1\/2 cup Worcestershire sauce\r\n1\/3 cup lemon juice\r\n1 tablespoon molasses\r\n1 tablespoon malt vinegar\r\n2 teaspoons kosher salt\r\n2 teaspoons mustard\r\n1 teaspoon crushed red pepper\r\n1 teaspoon Tabasco\r\n1\/2 teaspoon thyme\r\n\r\nDirections\r\nCombine all ingredients in a medium saucepan. Simmer over low heat for 10 minutes to blend the flavors.\r\nRemove from heat and let cool to room temperature before storing in an airtight container in the refrigerator for up to two weeks.\r\nRecipe by Food \u0026amp; Wine.\r\n\r\nCarolina BBQ Sauce\r\nIngredients\r\n\r\n1 1\/4 cup apple cider vinegar\r\n3\/4 cup ketchup\r\n1\/4 cup dark brown sugar\r\n1 teaspoon chili powder\r\ndash of Worcestershire sauce\r\n\r\nDirections\r\nIn a saucepan over medium-high heat, combine the apple cider vinegar, ketchup, brown sugar, chili powder and Worcestershire sauce. Whisk until combined.\r\nBring the mixture to a boil, then reduce the head to medium. Simmer until the sauce is thickened (reduced by about one-third). \r\nRemove from heat and let the mixture cool to room temperature before using or storing in the refrigerator in an airtight container for up to two weeks. \r\nLightly adapted from a recipe by delish.\r\n\r\nSouth Carolina Mustard Sauce\r\nIngredients\r\n\r\n3\/4 cup yellow mustard\r\n1\/2 cup honey\r\n1\/4 cup apple cider vinegar\r\n1 tablespoon ketchup\r\n2 tablespoons dark brown sugar\r\n2 teaspoons Worcestershire sauce\r\n1 teaspoon hot sauce\r\n\r\nDirections\r\nIn a medium bowl, combine all ingredients. Mix well and store refrigerated in an airtight container for up to two weeks. \r\nLightly adapted from a recipe by Chris Lilly in Big Bob's BBQ Book.