Here are some barbecue sauce recipes that I have collected.
These recipes include both mop sauces and table sauces and are general in type.

BARBECUE SAUCE

1 cup Catsup
1/2 cup Onion; finely chopped
1/3 cup Water
1/4 cup Butter
1 tbsp. Paprika
1 tsp. Brown Sugar; packed
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 cup Lemon juice
1 tbsp. Worcestershire sauce

Heat all ingredients except lemon juice and worcestershire sauce.
Bring to a boil. Add lemon juice and worcestershire sauce and heat
until hot. Makes about 2 cups

PAUL PRUDHOMME'S BARBECUE SAUCE

SEASONING MIX
1 1/2 ts Black pepper
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper

MAIN INGREDIENTS
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange)
Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon
2 tb Minced garlic
1 ts Tabasco sauce
4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in onions, cover pan, and continue cooking until onions are dark
brown, about 8 to 10 minutes, stirring occasionally. Stir in the
seasoning mix and cook about 1 minute. Add the stock, chili sauce,
honey, pecans, orange juice, lemon juice, orange and lemon rinds and
pulp, garlic, and Tobasco, stirring well. Reduce heat to low;
continue cooking about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes more
to let the flavors marry. Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped. This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 cups.

JOHN F. GLASSER'S BARBECUE SAUCE

1/4 c Ketchup
1 c Tomato juice
1/4 c Vinegar
1/2 c Water
2 ts Worcestershire sauce
1/4 ts Chili powder
1/4 ts Garlic salt
1 ts Paprika
1/8 ts Ground cayenne pepper
1 ts Dry mustard
1 ts Salt
2 ts Brown sugar
1/2 c Chopped onion

Combine all ingredients and simmer 15 minutes.

Sufficient for 3 lbs. of ribs.

JEFF'S BARBECUE SAUCE

1/4 c margarine
1 c Ketchup
1/2 c Molasses
2 tb Worcestershire Sauce
1/4 c Wine vinegar
2 c Water
2 tb Chili Powder
1 ts Dry mustard
1/2 ts Salt
1/2 ts Cayenne Pepper or Red Pepper
1/2 ts Garlic Powder

In a saucepan, combine butter, Ketchup, Molasses,
Worcestershire Sauce and Vinegar. Begin cooking over low heat.
Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring the sauce to a boil.
Reduce heat and simmer for 30 minutes. Let sauce cool and stand at
room temp. for an hour or more.

When ready to serve, reheat. Serve warm over barbecued meats.
Sauce will keep refrigerated for several weeks.

GEORGIA BARBECUE SAUCE

1 1/2 c Catsup
1 c Cider vinegar
1/3 c Vegetable oil
1/3 c Worcestershire sauce
1/2 c Brown sugar; firmly packed
3 tb Prepared yellow mustard
2 Or 3 cloves Garlic; minced
1 Lemon; cut in halves

In a saucepan, combine catsup, vinegar, oil, Worcestershire sauce,
brown sugar, mustard, and garlic. Squeeze lemon juice into sauce and
add 1 lemon half shell. Heat slowly for about 10 minutes. Sauce does
not have to reach the boil, but heating blends flavor. Use sparingly
as a basting sauce for fresh pork, ham, ribs, or chicken. Heat
additional sauce and serve as a table sauce. Makes about 3 cups.

KENTUCKY COLONEL'S SECRET PORK BARBQ SAUCE

2 1/2 c Water
1/4 c Vinegar
1 tb Sugar
3 ts Pepper
2 tb Butter
3 ts Salt
1/4 Chopped onion
1 Clove garlic, minced
1 ts Red pepper
2 ts Chili powder
1 ts Red pepper sauce
1 ts Dry mustard powder
3 tb Worcestershire sauce

Combine all ingredients in a saucepan. Bring to a boil, stirring
constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm
before using. Start basting meat with this at the beginning of the
cooking process. Baste and turn until pork registers 170 degrees on a
meat thermometer (takes about 20 minutes for country ribs.)

PINEAPPLE WILLIE'S JACK DANIELS BARBECUE SAUCE

1/2 lg Onion, minced
4 Cloves Garlic, minced
3/4 c Jack Daniel's Whiskey
2 c Catsup
1/3 c Vinegar
1/4 c Worcestershire Sauce
1/2 c Brown Sugar, packed
3/4 c Molasses
1/2 ts Black Pepper
1/2 tb Salt
1/4 c Tomato Paste
2 tb Liquid Smoke
1/3 ts Tabasco

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart
saucepan. Saute' until onion and garlic are translucent,
approximately 10 minutes. Remove from heat and light mixture; flame
for 20 seconds. Add all remaining ingredients. Bring to a boil, then
turn down to a medium simmer. Simmer 20 minutes, stirring constantly.
Run sauce through a medium strainer to remove onion and garlic bits
if you prefer a smoother sauce. Cool and enjoy.

NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

LYNDON B. JOHNSON'S BARBECUE SAUCE
Source: San Antonio Express-News

1 c Ketchup
1/2 c Cider vinegar
1 ts Sugar
1 ts Chili powder
1/2 ts Salt
1 1/2 c Water
3 Ribs celery -- chop
3 Bay leaves
1 cl Garlic -- mince
2 tb Onions -- chop
4 tb Worcestershire
1 ts Parpika
1 ds Black pepper
4 tb Butter

Combine all ingredients in a medium saucepan. Bring mixture to a boil.
Simmer 15 minutes. Remove from heat and strain.

TEXAS PIT BARBECUE SAUCE

1 Medium onion -- chopped
1 Clove garlic -- minced
2 tablespoons Butter/margarine
1/2 cup Ketchup
1/4 cup Water
2 tablespoons Vinegar
1 tablespoon Light brown sugar
1 teaspoon Prepared mustard
1/2 teaspoon Hot pepper sauce -- (opt)
1 Lemon or orange -- (opt)
Sliced
Salt and pepper to taste

Cook the onion and garlic in butter in a medium saucepan until tender. Add
ketchup, water, vinegar, brown sugar, mustard, salt, pepper and hot pepper
sauce. Bring to a boil. Remove from the heat and let stand for the flavors to
mingle. At this point, a sliced lemon or orange can be added, or a bit of the
juice of either.

Note: True Texans usually add their own SECRET INGREDIENTS which can include beer, wine, bourbon, bay leaves, chili powder, tomatoes, vegetable oil or fat.

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