Hot Pepper Jelly BBQ Sauce

Oh, what a wonderful BBQ sauce this hot pepper jelly sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs.
You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!

Hot Pepper Jelly BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3/4 cup hot pepper jelly (I used Tabasco)
  • 3/4 cup ketchup
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 1 clove garlic, minced
Instructions
  1. Place all ingredients into a saucepan over medium heat.
  2. Whisk until all ingredients are combined.

Copycat Chick-fil-A Sauce

I was busy. Way too busy to even think about making a lunch that took more than 5 minutes of my time. Desperate times call for desperate measures, so I heated up some pre-made chicken nuggets. Don’t judge me, I had to do it. Plus, truth be told, I like them. I can’t help it. But I wasn’t just going to dip them in ketchup or mustard. No, I took an extra 30 seconds and whisked up a copycat of the Chick-fil-A dipping sauce and tossed it into the fridge so that the flavors got happy while the chicken was heating.
copycat-chick-fil-a-sauceFor a nice twist on this Chick-fil-A sauce swap out a spicy BBQ sauce for the smoky hickory BBQ sauce. Or just add a few splashes of hot sauce to the recipe below.

Copycat Chick-fil-A Sauce
Recipe type: Sauce
Prep time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 1/2 cup mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 tablespoon hickory barbecue sauce (I recommend Weber's Hickory BBQ)
Instructions
  1. Whisk all ingredients together until smooth.
  2. Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or just slathering on burgers!

Basic BBQ Sauce

I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.
I’m going to call this sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I have also been known to slather it on my grilled hot dogs and hamburgers.

Basic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 cups ketchup
  • 2 tablespoons smoked paprika
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons (more or less, to taste) hot sauce
  • 1 teaspoon (more or less, to taste) liquid smoke
  • 2 tablespoons Kosher salt
  • 2 tablespoons freshly ground black pepper
Instructions
  1. Place all ingredients into a blender and process until smooth.
  2. Transfer to a sauce pan over medium heat.
  3. Heat thoroughly. Serve or use warm.

Apricot BBQ Sauce

Oh my goodness. I wasn’t even looking for another BBQ sauce to add to my list of homemade, fantastically-good sauces. I actually made this apricot BBQ sauce only because I found a jar of apricot preserves in the back of the pantry that needed to be used up. I now take it as a sign because this is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to stick to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.
The apricot preserves add a light fruity flavor but it’s there in the back with lots of other great flavors and isn’t so in-your-face. Now, if you want to have a more apricot-like sauce, feel free to add more. You might want to if you’re using the sauce for pork, because apricot (or peach for that matter) goes great with pork. But if you’re using this sauce on say chicken, you might want to use a little less.

Apricot BBQ Sauce
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 3/4 cup ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • Pinch of Kosher salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 dash Worcestershire sauce
  • 1 1/2 teaspoons unsalted butter
  • 1 pinch garlic powder
  • Hot sauce, to taste
  • 1 cup (more or less, to taste) apricot preserves
Instructions
  1. Place all ingredients into a medium saucepan over medium heat.
  2. Stir and heat until the butter is melted.

Save

Peach BBQ Sauce Version 2.0

I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness. My original peach BBQ sauce was more like a traditional Kansas City sauce. This one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply this peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.

Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 peaches, peeled, pitted, chopped
  • 3/4 cup peach nectar
  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon white vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chipotle salsa (or use 1 teaspoon of adobo sauce from canned chipotles)
  • 1/4 teaspoon liquid smoke
  • Hot sauce, to taste (optional)
Instructions
  1. Place all ingredients in a saucepan over medium-high heat.
  2. Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
  3. Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.

Smokehouse BBQ Sauce

I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love, but because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
smokehouse-bbq-sauceThick but not too thick, this sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a ways it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a good way.

Smokehouse BBQ Sauce
Author: 
Recipe type: BBQ Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 4 dried ancho chile peppers
  • 2 cups water
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1/2 cup Worcestershire Sauce
  • 2 tablespoon paprika
  • 2 tablespoon dry mustard
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon black peppercorns
  • Liquid smoke, to taste
  • Hot sauce, to taste
  • 1/2 lemon
  • 1/4 cup unsalted butter
Instructions
  1. Heat a large skillet over medium heat.
  2. Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
  3. Add the water and bring to a boil.
  4. Reduce heat to a simmer and simmer for 5 minutes.
  5. Remove from heat and let stand for 10 minutes.
  6. Remove peppers to a cutting board, but reserve the water.
  7. Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
  8. Add the remaining ingredients except for the lemon and butter.
  9. Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
  10. Stir in the lemon juice and add the butter and stir until melted.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor.
Bacon-Wrapped Hot Dogs with Fire-Eater Dog SauceThe Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
For the hot dogs
  • 6 all-beef hot dogs
  • 6 slices thin-sliced bacon
  • 6 hot dog buns
For the Fire-Eater dog sauce
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1 tablespoon BBQ sauce
  • 1/4 cup honey
  • 1 teaspoon cider vinegar
  • 1 and 1/2 teaspoons Worcestershire sauce
  • Fire-Eater rub or your favorite spicy seasoning, to taste (I used 2 tablespoons)
Instructions
For the hot dogs
  1. Wrap the hot dogs in the bacon.
  2. Fire up your grill for indirect cooking.
  3. Place bacon-wrapped dogs on the grill over indirect heat.
  4. Cook for 20 minutes, rotating often, until the bacon is cooked and starting to crisp.
  5. Remove and let cool slightly to let the bacon finish crisping.
  6. Serve on buns and drizzle with Fire-Eater dog sauce.
For the Fire-Eater dog sauce
  1. Combine all ingredients in a medium sauce pan.
  2. Bring to a simmer.
  3. Remove from heat and let cool until thickened.

Southwestern BBQ Sauce

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.
southwestern-bbq-sauceI 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.

Southwestern BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 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
Instructions
  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add the onions and saute until starting to soften, about 5 minutes.
  3. Add the garlic and the chipotles and cook for 1 minute.
  4. Deglaze the pan with the vinegar and lime juice.
  5. Reduce heat and simmer until the liquid is reduced by half.
  6. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt.
  7. 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.
  8. Remove from heat and let cool slightly before straining through a fine-mesh strainer.