Cinnamon Barbecue Sauce

    30 minutes

    You might not except to see lemon juice and cinnamon in a barbecue sauce recipe but don't leave them out! They make all the difference.

    115 people made this

    Serves: 8 

    • 280g apple sauce or purée
    • 125ml ketchup
    • 375g dark brown soft sugar
    • 5 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground cinnamon

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium bowl, mix apple purée, ketchup, brown sugar, lemon juice, salt, black pepper, paprika, garlic powder and ground cinnamon.
    2. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

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    Reviews in English (106)


    A 3 1/2 star recipe as is. This recipe does NOT state what type of applesauce to use. Do NOT use sweetened! After reading reviews, I used *unsweetened* applesauce, cut back on the sugar by 1 cup and it was *still too sweet* (and I like sweet)! I added an additional 1/4 cup of ketchup and a few dashes of crushed red pepper flakes to tone the sweet down. I used this on ribs wrapped in foil and basted the last 1 hour every 15 minutes. Be careful because the sugar burns easily and it was hard to remove from the foil.  -  10 Aug 2008  (Review from Allrecipes USA and Canada)


    I lived in Montreal for 5 years and because a friend had given me this recipe, I never had to go to the restaurant! As I had misplaced this recipe I was sure glad to find it here! This is also terrific for chicken! Finger lickin' good for sure!!!!!!!!!!!!  -  12 Jul 2001  (Review from Allrecipes USA and Canada)


    Made this again with the ribs and this time we felt they were a little too sweet. After reading the reviews about how sweat it was I cut back the brown sugar to 1 1/2 cups. Mixed everything together in bowl. Cut up ribs into two's, boiled baby back ribs (3 racks) for about 30 mins. Tossed sauce with the ribs in a roasting pan. Cooked for 1 hour with the lid on at 350 degrees. Took lid off and cooked for another 45 mins. at 325 degrees until carmelized. These were the best ribs I think I have ever had. We all can't wait to have them again. I only use pork baby back ribs because they are leaner. Can't wait to try the sauce on chicken also!! Thanks Wendy for a great sauce!! Update Sept.20/08-Made this again, haven't for a long time and now we find it way too sweet. I have been using Presidents Choice Smokin Stampede Chipotole for the last year and it's the best. I even cut the brown sugar in half again, sooo sweet, sorry not for us. Michele, Cambridge, Ontario Thanks Wendy  -  23 Apr 2004  (Review from Allrecipes USA and Canada)