Sweet, smoky, and spicy BBQ Sauce

There's nothing like grilling season. It's upon us, and some of my favourite things to cook are on the grill.

This BBQ sauce can be used as a marinade, glaze, or sauce to brush directly on meat, veggies, or chicken. It works well with my pineapple chicken recipe, marrying the flavours of sweet heat with sliced jalapeño peppers (or a sliced serrano) and grilled pineapple.

It’s the perfect simple combination that comes together easily. It combines warm BBQ flavours with the subtle heat of fresh jalapeño or serrano peppers.

The best part is that all you need is one bowl to make this. Made with simple ingredients, this versatile BBQ sauce recipe delivers the perfect balance of sweet heat and bold flavour. For those of you who prefer a milder version? Simply leave out the sliced jalapeños for a family-friendly option that’s just as versatile and delicious.

Prep Time 5 mins

Total Time 5 mins

Cooking Method: Blending

Cuisine: American, American South/Southern Cuisine

Difficulty: Beginner

Servings: 15

Best Season: Spring, Summer

Dietary: Vegetarian

Description

Sweet and spicy homemade BBQ sauce. Simple to make and perfect for grilled pineapple, chicken, veggies, and summer BBQ recipes. Use it as a marinade, glaze, or dipping sauce for bold flavour in every bite.

Ingredients

1/2 cup (120 ml) low-sodium soy sauce
1/2 cup (110 g) dark brown sugar, packed
1 teaspoon neutral oil (like avocado oil or vegetable oil)
1 tablespoon molasses
3/4 cup (180 g) ketchup
2 cloves garlic, minced
1/2 teaspoon onion powder
1 tablespoon freshly grated ginger (about a thumb-sized rhizome)
1 tablespoon lime juice (from 1 medium or large lime)
1/2 jalapeño pepper, cut into thin slices (or serrano)
a few drops of liquid smoke, more to taste (optional)

Method:

1
1. In a medium-sized mixing bowl, add all the ingredients except the jalapeño slices. Whisk together until incorporated smoothly, and the brown sugar has dissolved. It should be semi-thick but still pourable.
2. Now, stir in the thin jalapeño slices (around 10 to 16 slices). Set aside at room temperature if using immediately. Tip: Save the other half of the jalapeño or any remaining slices for garnishing or adding to your protein as it cooks.
3. If using this sauce later, refrigerate. When ready to use, remove from the refrigerator and stir or whisk the sauce a bit to liven it up before using.
4. Use a pastry brush or silicone brush to add the sauce to any protein or vegetable of your choice. See FAQs for other alternatives. Enjoy!

Note

Use fresh ginger, not dried or ground ginger. You will need the full tablespoon to balance the flavour of the sauce.

Feel free to use the whole pepper if your jalapeño isn't as spicy as usual (yes, sometimes that happens). Keep the seeds in the jalapeno pepper; it's called spicy for a reason. The thinly sliced peppers will distribute spice evenly and balance well with the sweetness. I like to keep the seeds in for an extra kick, but if you only want a touch of heat, remove them.
The remaining half of jalapeño (or serrano) should be used on whatever protein you are cooking. Just scatter them on top to either cook with your main dish or to garnish the food after you have brushed the sauce on.

Keywords: BBQ, BBQ Sauce, Barbecue Sauce, Sauces, Sweet and Spicy

View it online: https://fashiontalesblog.com/recipe/sweet-smoky-and-spicy-bbq-sauce/

Madison B. Siobhan

of FASHION TALES

Madison is an avid cook. She is a professional recipe developer, commercial photographer, and food writer. She has worked as a food stylist and as a wellness writer. Find food and entertaining inspiration throughout the pages of this blog and in her newsletters.

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