Friends Grillosophy Politics
Who are? Where are? In Action! Store Search
Ugly Brothers Barbeque
Sauces & Marinates

The Basics

Basic BBQ Sauce

A "conventional" American barbecue sauce good on chicken, spareribs and hamburgers. Because the sauce contains sugar, it burns easily and should be brushed on during the last 10 to 15 minutes of cooking.

 Amount  Ingredient  Preparation Method
  2 TBS vegetable oil
1 onion finely chopped
3 cloves garlic minced
  1 cup ketcup or tomato sauce  
1-1/2 cups cider vinegar
1/4 cup Worcestershire sauce
1/3 cup sugar  
  1 TBS chile powder New Mexican preferred
1/2 tsp cayenne pepper  

Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.


Basic Swine Rub

Also known as Butt Rub, this should be generously rubbed all over your pork butt or shoulder a minimum of a few hours or, preferably, the day before your pig meat is smoked.

 Amount  Ingredient  Preparation Method
  2 TBS Kosher salt DO NOT use iodized salt!
4 TBS dark brown sugar
2 TBS cumin seed ground
2 TBS chile powder New Mexican is best
  2 TBS black pepper fresh cracked
1 TBS cayenne pepper  
  4 TBS   Hungarian paprika  
  2 TBS ground sage  

Makes about one cup, enough for a good pork butt.


Basic BBQ Mop

Generously drizzle this over your pork or beef cuts every few hours as they are slow smoking.

 Amount  Ingredient  Preparation Method
  2 cup vinegar cider or wine
5 TBS Worcestershire sauce
2/3 cup salad or vegetable oil
3 TBS butter
1 lemon sliced
3 cloves garlic crushed
  2 TBS ginger crushed
  2 TBS dry mustard  
  1/8 tsp ground cloves  

Combine all ingredients in a saucepan, bring to a boil then simmer low for 5 to 10 minutes until flavors are nicely blended.

Use to baste any meat or poultry.

Mr. Jack's BBQ Sauce
A traditional Ugly Family recipe

The sauce recipe used by Jacques Cyr "Mr. Jack" Villien for his famous sheep roasts. This is an old fasioned, tart and pinkish colored sauce. It is not as tomato heavy as is the current style for BBQ sauce.

 Amount  Ingredient  Preparation Method
1 onion chopped fine
3 sticks celery chopped fine
a few cloves garlic chopped fine
  some vegetable oil
 1 bottle (14oz) Kraft BBQ sauce or ketchup
1 TBS brown sugar
1 TBS yellow mustard
1 large lemon   juice from 1 large or 2 small
to taste cider vinegar  
to taste red & black pepper  
The barbecue sauce goes something like this:
sauté an onion, 3 sticks of celery and a few cloves of garlic (all finely chopped), in a moderate amount of oil.  When they are done, add a bottle of Kraft barbecue sauce, or ketchup.  Add about 1 tablespoon of brown sugar,  1 tablespoon yellow mustard, juice of 1 large or 2 small lemons, cider vinegar, red & black pepper to taste (adding more sugar if it is too sour).  Simmer slowly about 1/2 hour.

Baste meat often with this sauce.

The Serious

The Ugly Brothers Raspberry/Chipotle Sauce
As used by the Ugly Brothers to win the 1999 California State Championship Tri-Tip

 Amount  Ingredient  Preparation Method
 18 oz  Hunts BBQ Sauce  
16 oz.  Knotts seedless Raspberry Preserves  
 8 oz  white vinegar  
 6  canned Chipotles en adobo  chopped extremely fine
 3 TBS  garlic  crushed
  1/2 stick sweet butter  

Mix all over low-med heat and simmer until all are well mixed. This sauce is sweet and hot so you don't need too much! If you plan on using this sauce please assign a designated driver!!

Tres Ugly's Ancho Chile/Sundried Cherry BBQ Sauce
The best BBQ sauce in the world! Worth the work.
This is niece Tres Ugly's adaptation of Mark Millers' recipe.

Ancho Chile/Sundried Cherry BBQ Sauce
 Amount  Ingredient  Preparation Method
 1 garlic  bulb  
 1 cup  rice vinegar  
 1 cup  cider vinegar  
 2 tsp   cloves  ground
 1 tsp allspice  ground
 2 TBS  coriander  ground
 1/4 cup  olive oil  
 1  onion  chopped
 1 1/2 cups  brown sugar  
 1/4 cup  molasses  
 6 ounces  sundried cherries  
 2 cups  ancho chile puree (below)  
 2 2/3 cups  tomato sauce (or ketchup)  
 1 tsp  Worcestershire sauce  

Roast garlic in a cast iron skillet for 45 minutes (or in oven for about the same time). Let cool, peel & mash into a paste. In saucepan bring vinegars and spices to a boil. Reduce by half over medium heat, strain & set aside.

In a large skillet heat oil, saute onion and garlic until lightly browned. Add brown sugar and molasses. Stir. Slowly add vinegar mixture. Reduce slightly, then stir in cherries, chile puree, tomato sauce and W. sauce. Simmer slowly for 1 hour. Season with salt. Strain through sieve.

Notes: see attached recipe for chile puree


Ancho chile puree
 Amount  Ingredient  Preparation Method
 12  whole  red ancho chiles, stems & seeds removed
Dry roast cleaned chiles in a cast iron skillet for 3-4 minutes, shaking occasionally -- do not allow them to blacken. Place in a bowl and cover with hot water. Cover & leave for 20 minutes.

Transfer chiles to blender, add 1 cup of the liquid. Puree into a fine paste, adding more liquid if necessary.

Makes about 3 cups.


Fatboy's Ancho Chile BBQ Sauce
A traditional recipe from Fatboy's collection. Some folks is just born Ugly.

 Amount  Ingredient  Preparation Method
6 Modelo Negro Cerveza   bottled
 4 oz ancho chiles  dried, rehydrated
 8-10 cloves  garlic  roasted
  1-1/2 tsp Mexican oregano  ground
  1/4 tsp  cumin  ground
 1/4 tsp cloves ground
   chicken stock

Now I'm tellin' ya' strate out, that's a darn fine recipe, prettee sofistacated too, but Bud, can I call ya' Bud, I fix mine this away and u should give it a whirl.

  • drink 2 bottles of Modelo Negro Cerveza pursonallee
  • 4oz of Ancho, toasted and rehydrated for 30 min and the nasty water pitched out with the baby's poop
  • 8-10 cloves of garlic, roasted a forehand or grilled on a hot skillet till soft, keeps Lestat at bay
  • 1 1/2 t of ground Mexican oregano, don't use them sissy leaves in the Schilling jars
  • 1/4 t of cumin, which is what I regular said when Mama done rung the dinner bell
  • 1/4 t of ground cloves, if cloves made the man, then nobody would pay attention to naked folks
  • enuf chickee stock to make a puree or ya' can use plane ol' tap water if y'ur bad bvd is too hi
  • cook up the stuff that needs cookin', stick it all in a food processor and give it a carousel ride to remember till it's pureed drink two more bottles of Modelo Negro press the stuff through a coarse sieve to get rid of the bits and pieces of ancho skin and seeds that don't get beat up, they taste like cowpies finish off the six pack of Modelo Negro

now you've got a ketchup like puree that is easy on the eyes, nose, and throat

wanna do something e-z, mix it half and half with some honey and put on a piece of grilled salmon, yessiree

and Bud, can I call ya' Bud, wood ya' do me a personal favor, wood ya' tell Ugly Lester that Fatboy stopped bye and said how-dee?


Jack Daniels BBQ Sauce

Great on steaks and chops.

 Amount  Ingredient  Preparation Method
 1 TBS shallots minced
1 tsp garlic minced
1/2 bottle Worcestershire sauce  
2 oz. Jack Daniels whiskey
4 oz. butter COLD
  1 tsp parsley chopped
pinch black pepper fresh ground

Saute shallots and garlic in a small amount of oil or butter. Add to Worcestershire sauce and simmer until reduced by half. Add black pepper and whiskey. Iginite to burn off alcohol. Remove from heat and whisk in cold butter until mixed.

Rino's Chimichurri
An original recipe by Rino Passaniti

Chimichurri is the classic Argentine dipping / basting sauce. It's recipes and uses are as varied as the people who prepare it. In general this sauce is preferred as a dipping sauce for short ribs, though many will use it to baste a variety of cuts on the grill.

Brother Rino Passaniti, being the true Argentine/Italian/American he is, takes his barbeque and chimichurri seriously. Brother Rino insists that his meat be roasted in as near to its true form as possible, using only salt & pepper for flavoring, not having large quantities of spice and sauce to mask true flavor of the beast.

His chimichurri recipe below is meant as a starting point for those daring enough to break the chains of sauce soaked barbeque.
 Amount  Ingredient  Preparation Method
 4 cups   parsley  chopped
6 cloves   garlic  chopped
pinch crushed red pepper  
 1 cup  olive oil  
 1 cup  red vine vinegar  
to taste   salt & pepper  

Brother Rino insists that the parsley should be rough chopped (too fine and the sauce becomes pesto!) and that the garlic also be chopped rather than crushed to keep it from overpowering the remaining ingredients.

Allow the mixture to sit for at least a half hour before pressing it into service.

Bubba's Coca-Cola Marinate
Sure has an Ugly sound to it, eh?

In the South-East Coca-Cola has been a popular (somewhat) way to sweeten & tenderize meat. It may sound strange, and it is, but the results taste better than they sound.

In Baja California Coca-Cola is also used often in the making of carnitas owing to the fact that sugar can be hard to find in some remote villages. The ubiquitous Coca-Cola however can be found in places you wouldn't imagine!

 Amount  Ingredient  Preparation Method
 2 cups   Coca-Cola  classic
1 cup apple cider vinegar
1 cup cooking oil  
2 cloves garlic smashed
 1 tsp Hungarian paprika  
1 tsp cayenne pepper  

Combine all ingredients in a suacepan. Bring to a boil. Cool. Marinate pork or beef roast overnight. Reserve marinate for basting.


Chipotle Aoili
An original recipe by Bud Ugly


Recipe By : Bud Ugly
Preparation Time :0:10

This is great as a veg dip or slathered on sausage sandwiches. Use it in place of mayonnaise on anything you would to add a kick to.

 Amount  Ingredient  Preparation Method
 1 whole   egg  
2 tsp   lemon juice or vinegar  
 175 ml   olive oil  light preferred
 3-6 whole  canned Chipotles en adobo  minced
 6 cloves  garlic  minced

Crack whole egg into bowl, add salt and lemon juice or vinegar and mix. Meanwhile mince chipotles, add to egg mixture. Using a blender, slowly stream in olive oil into mixture until it thickens.

Refrigerate a few hours before using. Use within a week.

Pablano Cream Sauce
Source: Donna Deane, L.A. Times

Excellent with grilled pork chops!

 Amount  Ingredient  Preparation Method
 4   pablano chiles  
1 TBS butter  
1 clove garlic minced
1/3 cup onion   chopped
 1/2 cup chicken broth  
1 cup whipping cream  
  black pepper freshly ground

Roast chiles over flame until blistered on all sides. Place in paper bag to sweat for about 10 minutes, this will make peeling easier. Peel, cut in half, removing seeds and stem. Dice two peppers and cut two in strips, set aside.

Melt butter in skillet over medium flame. Add garlic and onion and saute until just brown, about 5 minutes. Stir in broth and cream. Bring to a boil then reduce heat and simmer until sauce begins to thicken, about 5 minutes.

Stir in chopped chiles and simmer for one minute. Pour into blender and puree. Return sauce to skillet, add salt and pepper to taste and keep warm. If sauce is too spaicey for your palate, use more whipping cream. Use remaining chiles as a garnish

Recipes | Resources | Friends | Grillospohy | Politics
Who are?
| Where are? | Uglys in Action! | Store | Search