Tangy smoky rhubarb bbq sauce recipe - Rhubarbarians (2024)

FAQs

What is tangy BBQ sauce made of? ›

Ingredients: High Fructose Corn Syrup, Water, Tomato Paste, Red Wine Vinegar, Distilled Vinegar, Salt, Contains 2% Or Less: Modified Food Starch, Spices, Soy Sauce (water, Soybeans, Wheat, Salt), Soybean Oil, Dextrose, Xanthan Gum, Natural Smoke Flavor, Garlic Powder, Cellulose Gum, Chili Peppers, Caramel Color, Sodium ...

INGREDIENTS: TOMATO SAUCE (WATER, TOMATO PASTE), BROWN SUGAR, APPLE CIDER VINEGAR, MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, GARLIC POWDER), SUGAR, VINEGAR, NATURAL SMOKE FLAVOUR, SPICES, SALT, APPLE JUICE CONCENTRATE, LIME JUICE CONCENTRATE, GARLIC, ONION, NATURAL FLAVOUR.

Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

Unlike American-style barbecue sauces, traditional Chinese barbecue sauce doesn't contain tomatoes. Hoisin sauce, soy sauce, black bean paste, and Chinese five-spice powder are what bring the flavor.

Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

According to Flay, store-bought barbecue sauce can elevate grilled foods like any made from scratch. That's right; the bottled stuff will do just fine, so long as you use his personal favorite — a store-bought spread called Bone Suckin' Sauce, which he always keeps stocked in his pantry at the ready.

Eastern Carolina-Style Vinegar Sauce

Found in the eastern half of both North and South Carolina, Eastern-style vinegar sauce has the unique honor of being the oldest barbecue sauce in the country. Given its origin in the 13 colonies, it's literally where American barbecue was born, at the hands of enslaved chefs.

Liquid Smoke

Liquid smoke is a naturally occurring substance made from real smoke. By burning wood pellets and condensing the smoke, manufacturers capture it as a liquid. Once it has been distilled and filtered, liquid smoke is one of the simplest ways to add pure smoke flavor to your foods.

Burning wood breaks down molecules called lignans, and these turn into smaller organic molecules – including syringol and guaiacol – that are mainly responsible for the quintessential smoky flavor. When smoke comes in contact with food, the components of the smoke can get absorbed.

What makes Kansas City barbecue sauce different? ›

Kansas City BBQ sauce has a thicker consistency and is sweeter than a classic BBQ sauce. Made with onions, spices, ketchup, and molasses, other ingredients are often also added to give it a variation of flavors, such as liquid smoke, Worcestershire sauce, or soy sauce.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

The base ingredients of barbecue sauce usually include tomato sauce or ketchup, vinegar, and sweeteners, such as molasses or brown sugar. Other common ingredients include Worcestershire sauce, mustard, garlic, onion powder, and various spices, which can include paprika, cumin, and chili powder.

Tangy barbecue sauce is characterized by its slightly acidic and sharp flavor, which comes from the use of vinegar and other tangy ingredients. This sets it apart from sweeter, smokier, or spicier barbecue sauces.

Cattlemen's® Carolina Tangy Gold™ BBQ Sauce blends signature flavors like zesty, creamy mustard, sweet molasses and sugar and tangy apple cider vinegar with hickory smoke notes and a hint of perfectly aged cayenne peppers for a complex, unmatched flavor profile and a rich, distinctive golden color.

But just in case, here are your vegan condiment options at McDonald's: You can go ahead and have the Tangy Barbeque sauce, Spicy Buffalo Sauce, Sweet N' Sour sauce, ketchup, and plain mustard. One caveat: Sauces can be a surprising source of added sugar.

The majority of hot sauces will use some sort of vinegar to add a sour element of acidity to the sauce. Most commonly, hot sauce makers will use either white vinegar, apple cider vinegar, or, in some cases, lime juice to create that sour flavor.