Island BBQ Sauce

Island BBQ Sauce

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"This is a slightly spicy tomato-based barbecue sauce made with rum."
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25 m servings 71 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, SPLENDA(R) Brown Sugar Blend, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 2 tablespoons sauce



The instructions are confusing in this recipe. It calls for 1/2 cup spiced rum "divided," but the instructions just say to mix the rum (no qty?) into the other ingredients, so I added all of it...

If you use the "clasic ketchup" recipe provided on this website instead of regular ketsup it cuts way down on the sugar and carbs. The hoisin sause also contains sugar so I use 1 tab of it. I d...

I'll make it again. I only used a tiny pinch..probably only a fraction..of the cayenne it calls for & made up for it w/a much lighter "creole" seasoning as I'm SUPER touchy about spiciness (I li...

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