Costa del Sol Barbeque Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 5, 2014
This sauce made an excellent partner for the BBQ ribs we had. I enjoyed following this recipe word for word with the exception of omitting the red chili pepper. Next time I will make sure I have all the ingredients on hand. Don knows what he's doing..this was delightful. Look out shrimp…you're next!
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Photo by ellie
Home Town: Kingston, Ontario, Canada
Living In: Courtice, Ontario, Canada
Reviewed: Mar. 31, 2014
My family absolutely loved this BBQ sauce! It was so simple yet the flavors were quite complex. I did go easy on the cayenne and pepper since we are wimpy when it comes to spiciness, but otherwise I didn't change a thing because it's perfect. Thank you Don for sharing your wonderful recipes! Cheers!
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Reviewed: Dec. 23, 2013
This was a bright, light, delicious sauce. I used on BBQ ribs and they were wonderful. I didn't have fresh chili, so I used garlic chili sauce (Hoy Brand), and just cut down some of the added garlic in the recipe. A winner and a do-over for sure. I' thinking this will be great on grilled shrimp. Thanks for sharing your recipe, Don!
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Photo by jadedgurl
Reviewed: Oct. 8, 2013
I admit I was a skeptic when I saw Red wine vinegar....no lemon? No mustard or worcestshire? I was wrong! This is the best and so easy to make! I followed this recipe to a T. This was finger lickin good and will be our go to from now on! Thanks for a wonderful recipe.
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Cooking Level: Intermediate

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Reviewed: Sep. 2, 2013
This is a delicious sauce. For the first time I added less sugar and honey than the recipe calls for because I am afraid of extra sweetness. But these ingredients work well and give a right sweetness for barbeque sauce. Although I used the sauce over pasta. Definitely will try this sauce exactly for barbeque someday.
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Cooking Level: Intermediate

Photo by linda2d
Reviewed: Aug. 27, 2013
I have been making this recipe for over a year and it has become our favorite. I normally say that I don't like much sweetness in my sauces so I was skeptical about the amount of sugar and honey. However, this just tasted great. Very flavorful and I would say complex, though I may be misusing the term. I used 2 small roasted serrano peppers the first time and that was a nice amount of heat without going too far over the edge. Since then I have made it with the red chile that I have available and it was hotter than the serranos. I'm not sure what kind they are, but it's now what I buy. We had a sauce "tasting" and this one was the winner. We had it on country style ribs and have enough left to try on some other things. Now we use it on everything, including bbq sandwiches. The heat builds quite a bit on a sandwich, but we like that. Thanks, Don!
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Cooking Level: Intermediate



 
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