Spicy Barbecue Sauce

    8 hours 50 minutes

    This is a wonderful sauce for all kinds of barbecued meats. It's particularly good on pork, or try basting chicken with it on the barbecue.

    131 people made this

    Serves: 12 

    • 1 1/2 cups yellow mustard
    • 1/2 cup (90g) packed brown sugar
    • 3/4 cup (190ml) cider vinegar
    • 3/4 cup (190ml) beer
    • 1 tablespoon chilli powder
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground white pepper
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons Worcestershire sauce
    • 2 tablespoons butter, room temperature
    • 1 teaspoon Tabasco sauce, or to taste

    Preparation:10min  ›  Cook:40min  ›  Extra time:8hours chilling  ›  Ready in:8hours50min 

    1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar and beer. Season with chilli powder and black, white and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
    2. Mix in the Worcestershire sauce and butter. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate overnight to allow flavours to blend. The vinegar taste may be a little strong until the sauce completely cools.

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    Reviews in English (129)


    Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!!  -  08 Jun 2003  (Review from Allrecipes USA and Canada)


    Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We have little kids)--hence, not so spicy. Still, it was fabulous! Thanks for such a great recipe!  -  01 Nov 2003  (Review from Allrecipes USA and Canada)


    Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)