Spicy BBQ Sauce

    45 minutes

    For chilli lovers only! This BBQ sauce is great as a marinade for beef, pork or chicken. It is tangy and very spicy. This recipe uses habanero chilli, but any hot chilli will do.

    23 people made this

    Serves: 48 

    • 2 tablespoons butter
    • 1 small onion, minced
    • 1 clove garlic, minced
    • 3 tablespoons red wine vinegar
    • 1 cup hot chilli sauce
    • 1 cup pineapple juice
    • 1/2 cup crushed pineapple
    • 1/4 cup brown sugar
    • 2 tablespoons lemon juice
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons dry mustard powder
    • 1 pinch pepper
    • 2 tablespoons Tabasco sauce
    • 1 habanero chilli, seeded and chopped
    • 1/2 cup bourbon whiskey

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Melt butter in a large saucepan over medium heat. Add onions and saute until they are transparent. Stir in the garlic, wine vinegar, hot chilli sauce, pineapple juice, crushed pineapple, brown sugar and lemon juice. Season with Worcestershire sauce, dry mustard powder, pepper, Tabasco sauce and habanero chilli. Bring to a boil, reduce heat and simmer for 20 to 25 minutes.
    2. Stir in the bourbon and simmer for an additional 10 minutes. Store in the refrigerator.

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    Reviews in English (19)


    The sauce was sweet, delicious, and hot all rolled up in one. It was wonderful on ribs. Absolutely the best I have had on pork ribs. I loved it. Its a keeper. Easily becoming a family recipe for good.  -  11 Nov 2001  (Review from Allrecipes USA and Canada)


    This sauce is terrific, with just enough heat to make it addictive! I was unable to find fresh habanero peppers so I used dried ones. The only mistake I made was to puree everything at the end since I was after a smooth basting sauce for baby back ribs. The aeration from the blender made the sauce lose it's slick, rich color, so I won't do that again. I will probably just dice the onion much smaller next time. These are not for the faint-hearted!  -  08 Jul 2008  (Review from Allrecipes USA and Canada)


    Based on what I had on hand I had to alter the recipe a bit and it came out sensational. Didn't have any chili sauce so I subbed with two cans of tomato paste. No pineapple either, so I used a jar of pineapple marmalade. Red pepper flakes in lieu of the habanero, soy and hoisin sauce were added in just because I felt like it. Amazing sauce and thanks so much!  -  27 May 2005  (Review from Allrecipes USA and Canada)