I use three different recipes, one during cooking, a second for final glazing and presentation, and a third as a table sauce. These are professional recipes which I've never shared previously but I no longer compete or cook professionally so I hope others will enjoy them.
They're good basic recipes but feel free to modify them to your personal taste and ingredients on hand. I certainly do. In fact, I doubt I've ever made them exactly them same except by coincidence.
Mop for Pork Shoulder and Ribs :
1 cup vinegar
1/2 cup water
1/2 cup prepared yellow mustard
2 Tbsp Worcestershire sauce
1 Tbsp course black pepper
1 Tbsp salt
2 tsp onion powder
2 tsp garlic powder
2 Tbsp oil
Hot sauce to taste
Place all ingredients in a sauce pan, bring to a boil, reduce heat and simmer 15 minutes.
Barbecue Glaze:
1 cup catchup
1 onion, finely chopped
1/4 cup molasses
1/4 cup vinegar
1/2 cup water
3 Tbsp Worcestershire sauce
3 Tbsp brown sugar
2 Tbsp lemon juice
1 tsp dry mustard
1 tsp chili powder
1/2 tsp course black pepper
2 tsp salt
Hot sauce to taste
Place all ingredients in a sauce pan, bring to a boil, reduce heat and simmer 15 minutes. Add a little water if needed for desired consistency. When meat, chicken or ribs are done, apply glaze and continue cooking over medium low heat until the glaze begins to dry and gets sticky. Remove from heat and serve. Be careful not to burn the glaze.
BBQ Table Sauce:
1 bottle Hunt's Original BBQ Sauce
1/4 to 1/2 cup vinegar
2 Tbsp sazon completa
2 Tbsp lemon juice
Hot sauce to taste
Place all ingredients in a sauce pan, bring to a boil, reduce heat and simmer 15 minutes.
[NOTE: For Honey/Mustard Sauce, before cooking add 1/4 cup each of honey and mustard.]