Red Wine BBQ Sauce

    1 hour

    This recipe makes the most of your favourite red wine. Suits all types of meats, and can be great as either a dipping sauce, or used as a marinade before cooking the meat on the BBQ.

    14 people made this

    Makes: 4 cups

    • 2 tablespoons (30ml) olive oil
    • 1/2 cup (50g) spring onions, chopped
    • 2 cups (500ml) bold, spicy red wine (see Footnote)
    • 2 cups (500ml) tomato sauce
    • 1 cup (250ml) soy sauce
    • 1/2 cup (120ml) Dijon mustard
    • 1/4 cup (60g) brown sugar
    • 1/4 cup (15g) fresh parsley, chopped

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Heat the olive oil in a saucepan over medium heat. Cook and stir the spring onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about half.
    2. Mix the tomato sauce, soy sauce, mustard and brown sugar into the saucepan with the wine. Reduce heat and simmer 30 minutes, until thickened and well blended. Remove from heat and mix in the parsley. Refrigerate until ready to serve.

    Wine choice

    This recipe was originally made with Zinfandel, a red wine local to California, USA. An equivalent in Australia would be one that has bold, rich and spicy characteristics.

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    Reviews in English (13)


    If I could give this ten stars I would. I have just made this recipe with two minor additions, I added a few dashes of tobasco and as another reviewer has done I added a dash of vinegar. This is absolutely fantastic and I seriously doubt I will purchase store bought barbeque again. It is fantastic with pork, chicken and steak. Thank you for this recipe  -  12 Dec 2009  (Review from Allrecipes USA and Canada)


    Too much soy sauce!! The first time I made this, I used 3/4 cup of Kikkoman's regular, and it was still overly salty (and I like salt). I would recommend using 1/4 - 1/2 cup, tasting as you add. Once the salty soy is reduced, this sauce is excellent, especially over meatballs as stated.  -  27 Aug 2006  (Review from Allrecipes USA and Canada)


    I finally got around to trying this and could kick myself that it took me so long to make this incredible sauce. Like the previous reviewer stated: This is the perfect balance of flavors. Loved how the fruitiness from the wine prevailed (used a St. Helena Zin). Great with pork tenderloin and I will try using this with frozen meatballs from Sam's Club as well. Really that good.  -  03 Aug 2005  (Review from Allrecipes USA and Canada)