Magpie's Barbeque Sauce

Magpie's Barbeque Sauce

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The Magpie 18

"This home-cooked barbeque sauce is especially great on pork or venison. This recipe makes plenty so you'll always have some when you need it. Use this to baste meats only during the last 15 minutes of cooking. Overcooking will give the herbs and spices a bitter taste."
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55 m servings 54 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 275 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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  1. Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low.
  2. Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.


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This was a pretty tasty Barbeque sauce. The bacon drippings, cumin and Spanish Paprika really add a depth of flavor. I used it for dipping - not for cooking. The instructions say the flavor chan...

I think the bacon drippings are the key to this recipe. I did not have Spanish parika, so I used smoked paprika instead...this sauce has a lot of depth, and I loved the fresh ginger and soy sau...

Tangy, peppery and a sweet. Tried it with a can of crushed tomato instead of ketchup as well, and it was still awesome, more smoky and less sweet tasting though.

Pretty good recipe! Too much vinegar though. I doubled the recipe (minus more vinegar) to thin out the vinegar, liked that better! Otherwise very nice with the ginger, soy sauce and seasonings. ...

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