ONLINE EXTRA -- HOMEMADE BARBECUE RECIPES: Bourbon Barbecue Sauce . . . Basic Homemade Barbecue Sauce . . . Smoky-Flavored Barbecue Sauce

Bourbon Barbecue Sauce

1½ cups ketchup

1½ cups chili sauce

½ cup packed dark brown sugar

½ cup apple- or fig-flavored balsamic vinegar

¼ cup dry mustard

¼ cup bourbon

¼ cup water

1 tablespoon celery salt

1 tablespoon liquid smoke

In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat. Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.

Note: Sauce can be stored in an airtight container in the refrigerator for up to 3 months.

Source: "300 Big & Bold Barbecue & Grilling recipes," by Karen Adler and Judith Fertig.

Basic Homemade Barbecue Sauce

1 cup ketchup

1 tablespoons mustard

3 tablespoons Worcestershire Sauce

2 tablespoons Vinegar

1 tablespoons Lemon Juice

3 tablespoons Brown Sugar

1 tablespoons Black Pepper

Simply mix all the ingredients in a bowl and you are done. You can use the BBQ sauce right away but the flavors will mix together better if you the prepare it the night before and let the BBQ sauce stand in the refrigerator over night.

Smoky-Flavored Barbecue Sauce

1 12-ounce bottle of chili sauce

¼ cup water

1 tablespoons mustard

3 tablespoons brown sugar

1 tablespoons Worcestershire sauce

3 tablespoons vinegar

2 teaspoons Liquid Smoke

Use the water to rinse all of chili sauce out of the bottle. After that, simply mix all the ingredients into a bowl and you are done.

Note: You can use the sauce right away but the flavors will mix together better if you prepare it the night before and let the sauce stand in the refrigerator overnight.

No-Cook Apricot Barbecue Sauce

1 cup all-fruit apricot spread

½ cup bottled chili sauce, such as Heinz

3 tablespoons cider vinegar

1 tablespoons reduced-sodium soy sauce

1 teaspoons ground ginger

½ teaspoons ground cloves

Place all the ingredients in a blender or a food processor; blend or process until smooth. To store, scrape into a bowl, cover and refrigerate for up to two weeks.

Yield: Serves 14 (2 tablespoons per serving).

No-Cook Tomato Barbecue Sauce

1¾ cups canned tomato puree

¼ cup honey

¼ cup red wine vinegar

1 tablespoons mild smoked paprika

1 tablespoons bottled dried-spice barbecue seasoning

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

Whisk all the ingredients in a large bowl until smooth. Store in a plastic or glass container in the refrigerator, covered, for up to two weeks.

Yield: Serves 18 (2 tablespoons per serving).

Chinese Barbecue Sauce

½ cup bottled hoisin sauce

½ cup ketchup

½ cup diet ginger ale

2 tablespoons seasoned rice vinegar

½ teaspoons five spice powder

¼ teaspoons garlic powder

Combine all the ingredients in a small saucepan over medium heat. Stir occasionally until simmering.

Reduce the heat to low and simmer 5 minutes. Cool 10 minutes before using or before storing in a plastic or glass container in the refrigerator for up to two weeks.

Yield: Serves 12 (2 tablespoons per serving).

Chile Barbecue Sauce

Nonstick spray

1 medium yellow onion, chopped

3 garlic cloves, minced

¼ cup pure chile powder

1 12-ounce cola (do not use diet)

½ cup bottled chili sauce, such as Heinz

½ cup water

3 tablespoons white wine vinegar

½ teaspoons ground cinnamon

Spray a medium saucepan with nonstick spray and heat over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 3 minutes.

Stir in chile powder; cook 15 seconds.

Stir in the cola, chili sauce, water, vinegar and cinnamon. Bring to a simmer, stirring occasionally. Reduce heat to low, cover, and simmer slowly 10 minutes.

Uncover and continue cooking 10 minutes, stirring occasionally. Cool 15 minutes then pour into a blender or a food processor and blend or process until smooth. To store, place in a glass or plastic container and refrigerate, covered, for up to one week.

Yield: Serves 16 (2 tablespoons per serving).

Never-Fail Barbecue Sauce

1 cup catsup

¼ cup brown sugar

¼ cup onion, finely chopped

¼ cup orange juice

¼ cup white vinegar

2 tablespoons. Worcestershire sauce

Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate beef steaks in 4 hours and grill. A good all-purpose barbeque sauce.

Tangy Barbecue Sauce

1 cup ketchup

½ cup minced onion

1 clove garlic

2 tablespoons thick meat sauce

2 tablespoons Worcestershire sauce

2 teaspoons Tabasco

1 tablespoons vinegar

5 or 6 whole cloves

¼ teaspoons salt

Black pepper

1 tablespoon salad oil

1/3 cup orange juice

1½ tablespoons prepared mustard

Combine ingredients in a large bowl. Add 2 tablespoons butter, 2 or 3 orange peels and simmer over low heat for 45 minutes.

Note: This recipe can be doubled.

Citrus Barbecue Sauce

2 cups frozen orange juice concentrate, reconstituted

¼ cup cider vinegar

2 tablespoons prepared mustard

1 cups firmly packed brown sugar

1 tablespoon cornstarch

Mix orange juice according to directions. Combine juice, vinegar, mustard and brown sugar in a medium saucepan. Heat over medium heat until sauce comes to a boil. Reduce heat and simmer 20 minutes or until sauce is reduced to 2 cups. Remove ½ cup of sauce to a small bowl and add cornstarch stirring until dissolved. Add cornstarch mixture back to sauce and continue heating until thick and bubbly.

Yield: cups.