Honey Mustard Barbecue Sauce

    (73)
    50 minutes

    This is a lovely thick barbecue sauce with Worchestershire, mustard and molasses. It's great on pork and chicken.


    68 people made this

    Ingredients
    Serves: 24 

    • 2 tablespoons butter
    • 1 small onion, minced
    • 2 cups tomato sauce
    • 1/2 cup cider vinegar
    • 1/4 cup water
    • 1/4 cup apple juice
    • 1/4 cup Worcestershire sauce
    • 2 tablespoons brown sugar
    • 2 tablespoons molasses
    • 2 tablespoons honey
    • 2 teaspoons dry mustard powder
    • 1 teaspoon chilli powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cayenne pepper

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Melt the butter in saucepan over medium heat. Stir in the onion and cook until tender. Mix in tomato sauce, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chilli powder, garlic powder and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (73)

    Reviews in English (61)

    by
    48

    This is an excellent recipe! I used it on pork, turkey,chicken and it was great! My wife did not like the tang so I made a batch and left out the pepper. Tastes better than any jar bbq sauce I have purchased. I enter bbq contests and this will definately be the sauce I use!  -  02 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    41

    This is definitely the best Allrecipes BBQ sauce I've tried - and there are some excellent ones on this site! As a previous reviewer suggested, I double the apple juice and omit the water. I also use fresh garlic. Pour this sauce over chicken legs and cook on "low" in the slow cooker for 8 hours for the best BBQ chicken ever!  -  30 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    22

    Used this in place of bottled sauce in Freak'n Good Ribs. Everyone just devoured them. Not too hot, not too sweet.  -  07 Aug 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 8 collections