Recipe by ALLY71
"Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge."
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apple cider vinegar
packed brown sugar
prepared yellow mustard
liquid smoke flavoring
ground red chile pepper
freshly ground black pepper
I made this as directed with all the ingredients as listed. I, too, felt adding the ketchup after everything else was blended helped. The red pepper was a bit too spicy for me but exactly right for the hubby. Will definitely make this again and will half the red chile pepper.
As is, this sauce is way too acidic. I had to add a ton of extra brown sugar to make it palatable. After that, however, it was great!
I enjoyed this recipe. I think the most important part is the simmering before adding the ketchup. That really helped the flavors. I will do that again. I do like the heat and smokiness of a chipotle or chipotle sauce in BBQ so I may exchange the liquid smoke next time. This is a good starting point and excellent method.
We really liked this sauce recipe, it's very smooth, rich and has nice heat and tang. I prepared exactly as published but halved, and did add a tablespoon of onion powder and several teaspoons of kosher salt. I found it did not need the 30 minute cooking time, it was already very thick, so I just let it bubble a few minutes, cooled and jarred. After 36 hours in the fridge this was delicious on grilled chicken. Thanks for sharing your recipe with AR!
I've only just begun to try out BBQ sauce recipes. I'm from the western piedmont/foothills area of NC so I'm used to a smoky, sweet, red BBQ sauce. This recipe is a great place to start. As you make it, experiment with how much spice or sweetness you prefer. I plan to make this recipe and then divide it in half and then make one more spicy and the other one more sweet for my family who has differing tastes!
i am throwing a huge party and making a ton of pulled pork.. i see that this recipe makes 40 servings... not sure how much that actually is .... I'm looking to make about a gallon... any input for me as how to adjust the recipe to make about that much
I've made this twice in the last two weeks and we absolutely love it! All those various ingredients create an incredible flavor. It's not as sweet as so many BBQ sauces are, just a very rich taste. The red chili pepper flavor mellows over time, and although it was not too strong for us to begin with, it was much less noticeable the second day. It is very easy to make and will be my new go to recipe for BBQ sauce. I used about a cup to cook a pork shoulder roast in the crock pot, along with a sliced onion and diluted orange juice, and then topped the pork with the sauce when served. Yummy! Looking forward to trying it with chicken and so many other dishes.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Smoky Barbeque Sauce
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 4
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