Spicy Hot Barbecue Sauce

    51 minutes

    This is a beautiful sauce especially for barbecued ribs. Don't let the strong vinegar smell while cooking put you off, it doesn't hurt the end flavour.

    7 people made this

    Serves: 10 

    • 2 tablespoons olive oil
    • 1/2 fresh large green chilli, seeded and finely chopped
    • 1/2 onion, finely chopped
    • 1 teaspoon honey
    • 3 tablespoons dark molasses
    • 1/3 cup packed brown sugar
    • 1 (185g) tin tomato paste
    • 1/2 cup apple cider vinegar
    • 1/4 cup Marsala wine
    • 1/2 teaspoon crushed chilli flakes, or to taste
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon liquid smoke flavouring, if available
    • salt and pepper to taste

    Preparation:10min  ›  Cook:41min  ›  Ready in:51min 

    1. Heat the olive oil in a saucepan over medium heat and cook and stir the jalapeno and onion for 6 to 8 minutes, until the onion is translucent.
    2. Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, chilli flakes, garlic powder, cumin, oregano, smoke flavouring if using, salt and pepper and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low and simmer for about 35 minutes, stirring occasionally until the sauce is thick.
    3. Store refrigerated.

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    Reviews in English (8)


    Hello all! I just wanted to share that in the spirit of continuous improvement, recently discovered that the flavor is MUCH better using Yukon Jack canadian whiskey instead of the marsala. Sorry about giving myself 5 stars, but had to place a rating to leave this note! Also, wanted to say please do substitute where you want or need! Often I'm forced to use jalepenos because it's hard to find exotic peppers in cincinnati ohio. If you find something works better, please share! I'm constantly subbing out things in other's recipes and love to hear what works for you. Thank you for trying my recipe!! XOXO Noelle  -  14 Nov 2009  (Review from Allrecipes USA and Canada)


    I used this as a guide as I had to make tons of substitutions with what I had on hand...I loved how it turned out though! I cut back on the sugar, used no honey, and as I didn't have molasses I tried adding a bit of unsweetened chocolate for the dark flavor. I used a roasted jalapeno instead of a poblano, regular cooking white wine for marsala, white and red wine vinegar instead of cider vinegar, plus a little chipotle with adobo for the smoky flavor...LOL, it was a great guide for a fun BBQ sauce! And I was happy it didn't call for Ketchup (my apologies for making so many changes...I just didn't want to go to the store!)  -  22 Oct 2009  (Review from Allrecipes USA and Canada)


    I agree that it is nice to have a bbq suce that does not require ketchup. This is a good stand alone sauce but has me wondering what I can do to satisfy whatever it is I think I'm missing.  -  14 Feb 2013  (Review from Allrecipes USA and Canada)