Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ sauce is. It has the perfect consistency. Not too runny, not too gloppy. Consistency is important. 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. But it’s great on pulled pork, brisket, chicken… you name it! Any time you want a bit of heat (which for me is always), this is the BBQ sauce you should make and use.
You can substitute any kind of jelly for the hot pepper jelly, really. It doesn’t have to be a pepper-based jelly. You can even use the ‘classics’ like grape or strawberry. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. It’s supposed to have some! But in this hot pepper jelly BBQ sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce whether you use hot jelly, mild jelly or ‘classic’ jelly! Just slather it on your meat good and thick and dig in!
Want something even spicier? Try my atomic BBQ sauce on ribs.
Hot Pepper Jelly BBQ Sauce
Ingredients
- ¾ cup hot pepper jelly
- ¾ cup ketchup
- ¼ cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 clove garlic minced
Instructions
- Place all ingredients into a saucepan over medium heat.
- Whisk until all ingredients are combined.
Nutrition
Nutritional values are approximate.