BBQ Sauce (and a coleslaw recipe, just for fun)

Making BBQ sauce is extremely easy.  It's about the only way I can make sure that the sauce is safe to serve to my gluten-free friends and still tastes good.  Both of these recipes are from Cooking Light magazine.

The first should be flavors you recognize- Gates BBQ from Kansas City!

Kansas City BBQ Sauce
Combine all ingredients in a medium sauce pan:
1 cup plus 2 Tablespoons ketchup
1 cup water
1/3 cup cider vinegar
1/4 cup packed brown sugar
1 Tablespoon onion powder (I've made it with fresh onion, too - just grate it and add a little extra)
1 Tablespoon chili powder
1 Tablespoon ground black pepper
1 1/2 Tablespoons molasses
3/4 teaspoon celery seed
1/2 teaspoon smoked salt (McCormick makes some, so you should be able to find it in the grocery store.  It's a great addition to steamed vegetables if you want a little different flavor.  Dan actually smokes his own.  If we have any the next time you are in town, we'll send some home with you!)

Bring to a boil over medium heat.  Reduce to a simmer and simmer for 25 minutes.
As far as I can tell, this keeps for months.  It makes 2 1/2 cups of sauce, so you'll have plenty to share with friends if you don't want that much.  It's great over chicken or pork

Memphis BBQ sauce
This has a slight mustard flavor.  My favorite way to eat it is over pulled pork with the coleslaw recipe below on top.
Combine all ingredients in a medium sauce pan:
1 cup ketchup
3/4 cup white (plain) vinegar
2 Tablespoons brown sugar
1 Tablespoon onion powder (again, use grated fresh if you don't have the dried)
2 Tablespoons Worcestershire sauce (Check to make sure it's gluten-free)
2 Tablespoons mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Bring to a simmer and cook 5 minutes.  Best served warm, but leftovers come out cold at my house and I haven't heard anyone complain :-).

Memphis Coleslaw
This is a slightly different coleslaw that isn't sweet.  I like it by itself, but it's really good on pulled pork with the Memphis BBQ sauce.

Combine in a large bowl:
1/4 cup finely chopped onion
1 1/2 Tablespoons mustard
1 1/2 Tablespoons white (plain) vinegar
1 Tablespoon mayonnaise
1 1/2 teaspoons sugar
1/4 teaspoon salt

Add and toss to coat:
6 cups chopped green cabbage

-Jennifer