I found a big batch of smoked pulled pork in the freezer the other day. I was going to make one of my ‘usual’ BBQ sauces but this copycat of the sauce at Dreamland BBQ in Alabama has been on my to-try list for a while so I made a few quarts of it.
Visiting Dreamland BBQ (and honestly, just about any BBQ joint) is also on my to-do list, so I can’t vouch for how much of a copycat it is, but I can vouch for how good it is. Not too thick, not too runny with just a hint of heat. It’s a great all-purpose BBQ sauce.
You can make this sauce as shown, or play with it to suit your own needs. I was looking for a light red sauce, and that’s exactly what I got. The beauty of a good BBQ sauce like this is you’ve got a great base for your preferences. Want more heat? Add more cayenne. A little sweeter? More sugar. Thicker? Let it simmer a while longer. You can’t go wrong with Dreamland BBQ sauce whether you follow the recipe to a T or use it as a starter for your own version.
This sauce is fantastic on my Backyard BBQ wings.
Copycat Dreamland BBQ Sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 quarts
- 1 28 ounce can tomato puree
- 1/3 cup prepared yellow mustard
- 3 cups water
- 1 1/2 cup apple cider vinegar
- 1/4 cup dark corn syrup see my note
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 2 tablespoons chili powder
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 2 teaspoons cayenne
- 2 teaspoons onion powder
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Note: Dark corn syrup makes for a nice dark syrup with a hint of molasses. For a lighter syrup, use light corn syrup.
Place puree and yellow mustard in a large saucepan and whisk until combined.
Whisk in remaining ingredients and bring to a boil.
Reduce to a simmer and simmer for 30 minutes, stirring often.
Keep in the fridge for 2-3 weeks.
Note: If you prefer a thicker sauce, combine 1/4 cup corn starch and 1/4 cup cold water and whisk into the sauce as it simmers.
The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it. Chipotles (smoke-dried jalapenos) are one of my favorite things. I love the combination of heat and smokiness. They’re perfect for things like this southwestern BBQ sauce.
I rubbed down a rack of St. Louis-style ribs with homemade Cajun seasoning then smoked it for 6 hours until the meat was nice and tender. I then brushed on some of this great southwestern BBQ sauce let the ribs smoke for another 15 minutes, just long enough to set the sauce up just a bit. It’s not a thin sauce, and it’s not a thick sauce. I’d call it just the right consistency for things like ribs. You know you’re going to get messy eating them, but there’s no reason to drown in the sauce or to have it all just roll off the ribs and down your arms.
Also try my strawberry chipotle BBQ sauce.
Southwestern BBQ Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 cups
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 3 tablespoons chopped chipotle chiles in adobo sauce
- 1/2 cup red wine vinegar
- 2 tablespoons freshly squeezed lime juice
- Adobo sauce from the chipotles
- 4 cups tomato sauce
- 1/2 cup molasses
- 2 teaspoons dry mustard
- 2 bay leaves
- 1/2 teaspoon salt
Heat the oil in a medium saucepan over medium-high heat.
Add the onions and saute until starting to soften, about 5 minutes.
Add the garlic and the chipotles and cook for 1 minute.
Deglaze the pan with the vinegar and lime juice.
Reduce heat and simmer until the liquid is reduced by half.
Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt.
Increase heat and bring to a boil then reduce to a simmer and continue simmering, stirring often, for 15-20 minutes or until the sauce is the desired thickness.
Remove from heat and let cool slightly before straining through a fine-mesh strainer.
I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
For a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a kick, but it’ll be tame enough for just about anyone. For even less of a kick (but still some) try my hot pepper jelly BBQ sauce too.
This sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.
Atomic BBQ Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
- 1/4 cup pickled banana peppers chopped fine plus 2 tablespoons of the pickling liquid
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup prepared yellow mustard
- 4 scallions sliced thin
- 3 tablespoons dry mustard
- 2 tablespoons chili sauce
- 2 tablespoons brown sugar
- 3 garlic cloves minced
- 2 habanero chiles stemmed and minced
- Kosher salt and freshly ground black pepper
Whisk all ingredients except salt and pepper together in a bowl.
Season with salt and pepper to taste.
For a less chunky sauce process in a blender until smooth before using.