You’d be hard pressed to find anyone that doesn’t enjoy some good barbecue with either some sweet & smoky or spicy BBQ sauce. One of the biggest arguments you will often encounter with passionate barbecue and grilling enthusiasts is what type of fuel is best. I’m a big King of the Hill fan and I know there are plenty of Hanks out there who swear by propane. Conversely, as someone who was born/raised in the Great Lakes region, I’m partial to charcoal. But what’s most important is having good-tasting sauce to go with the BBQ. In this recipe, I’m going share my recipe that has a real kick to it! And the best part, it uses All-Natural ingredients (NO Ketchup!)!
Key Ingredients for Spicy BBQ Sauce
This particular recipe for Spicy BBQ Sauce is made using some of your standard ingredients: Brown Sugar, Worcestershire Sauce, Salt and Pepper. That said, what makes this recipe stand out from the rest is the use of Blackstrap Molasses, White Wine Vinegar and Tomato Sauce
- Tomato Sauce: This forms the basis for my alternative to Ketchup. Much of the Ketchup that is available in neighborhood supermarkets still contains High Fructose Corn Syrup. That’s because HFCS tends to have a sufficient amount of “sugar” (compared to cane sugar) to combat bacterial growth given the water that’s also in the Ketchup. This might work for a company that’s mass producing a product for commercial sales, but there are also number of health risks associated with the consumption of HFCS. Thus, some may feel it’s best to keep their use of it to a minimum. With my Spicy BBQ Sauce recipe, Tomato Sauce is a minimally processed product that only consists of Tomato Puree and natural herbs/spices.
- White Wine Vinegar: You’ll find the typical Spicy BBQ Sauce recipe will include either White Distilled Vinegar or Apple Cider Vinegar. The reason why this is a popoular favorite is because many folks tend to prefer a barebcue sauce with a heightened level of tanginess. Also, because they’re more acidic, they make it easier to consume meat that is on the tougher side (by breaking down the fiber). But the biggest drawback with the acidity of those vinegars is that they can completely overwhelm the other flavors in the BBQ sauce. White Wine Vinegar, conversely, is much less acidic and thus the taste of it in BBQ sauces is more neutral, which is why its my preferred choice of vinegar..
- Blackstrap Molasses: Molasses is made by boiling the juice from Sugar Cane in order to extract the sugar crystals. It comes in several different forms, the most common being light molasses (with it still being made up of 70% sugar crystals). However, the form I use for my recipe is what we call Blackstrap Molasses, with about 60% of the sugar removed. Blackstrap is the perfect choice for a savory sauce such as BBQ as it’s not so sweet that it’s overpowering the various spices that are used. It’s also much thicker (which makes for a thicker Spicy BBQ sauce recipe) because more of its moisture content has been evaporated since it’s boiled for a longer period of time.
And that’s all there is to it! This Spicy BBQ Sauce recipe pares well with all sorts of food. As discussed above, it is most commonly served with popular BBQ meats such as Ribs, Chicken and Beef Brisket. However, BBQ Sauce also works great as a dipping sauce for foods such as Tater Tots, Meatballs and Chicken Nuggets. By the time you finish reading this post, you will also be a pro at making this sauce yourself and you’ll have your family & friends begging to make it all the time!
Tips for Making this Recipe
Like the finest of wine, it just gets better with time. My corny subtitle aside (for those who get the reference, haha!), like most sauces and gravies, my Spicy BBQ Sauce recipe is another one that tastes better the longer it rests. This is especially true when you chill it in the refrigerator. What ends up happening is all of the varying flavors in the sauce have the opportunity to completely meld with each other as the sauce thickens even more once you’re done making it. That being said, don’t take away the wrong message from this tip. If you choose to enjoy the barbecue sauce almost immediately after it’s done cooking, it will still be quite tasty as is!
Use freshly ground black pepper. This is not a requirement, and it may not necessarily be convenient. But if you really want one way to elevate this recipe, this will be it. Now don’t get me wrong, pre-ground black pepper you can buy off the shelf at the store is perfectly fine. However, what’s great about freshly ground black pepper is it tends to contain compounds that go away quite quickly once you grind them, which can cause it to lose its “zing” much more quickly if pre-grounded. Thus, by using freshly ground black pepper, the aroma and taste when you add them to the Spicy BBQ Sauce will be more intense, thus further enhancing its overall flavor profile.
Thin sauce with water if too thick. If you Google tips, tricks and troubleshooting steps for fixing barbecue sauce, you might see a bunch of different liquids suggested for adjusting the consistency of your sauce until it achives your liking. That being said, what all of the suggested liquids have in common is none of them are flavor-neutral (they will all end up affecting the final taste of the sauce in their own way). For that reason, with this Spicy BBQ Sauce recipe, I recommend sticking with good old-fashioned water. Ironically, the thing that sucks most about it (it tastes awful) is the main reason why it works for thinning out the sauce, as it won’t overpower the other ingredients.
Use blender for a smooth and glossy finish. This is very much an optional step, and I typically do not do it myself. The biggest risk you run into when making any BBQ Sauce are things clumping together, whether it’s because you accidentally cooked it too long or failed to add all of the ingredients properly. Fortunately, it is not the end of the world when this happens (after all, we are human and we all make mistakes every now and then). In order to fix this, you can simply transfer the Spicy BBQ sauce into a stand blender for a few seconds to ensure there is no clunkiness. You can also use an immersion blender for this.
Frequently Asked Questions
Can I substitute the White Wine Vinegar for Red Wine Vinegar?
For this Spicy BBQ sauce recipe, I don’t recommend it. Not only is Red Wine Vinegar more acidic than White Wine Vinegar, but if anything, the Red Wine Vinegar is also more acidic than Apple Cider Vinegar. Not to mention, you will be imparting an even stronger fruity note into the BBQ sauce that can overpower the other ingredients.
Can I substitute the Iodized Salt for Kosher Salt?
Absolutely! One thing you should be mindful of for this Spicy BBQ Sauce recipe, however, is that Kosher Salt has larger granules than Iodized Salt, thus you’re technically adding less salt per equal serving than you would with Iodized Salt, where a lot more is packed in. That being said, you will have to double the amount used if you choose to substitute the Iodized Salt for Kosher Salt.
Does it matter if I use light or dark brown sugar?
The only real difference between light and dark brown sugar is the amount of molasses. While they are both essentially white sugar combined with molasses, dark brown sugar simply has more molasses (which is what also why it has a darker tone). That being said, the affect of the flavor profile when it comes to using one or the other in this Spicy BBQ sauce recipe will ultimately be negligible, in light of all the other ingredients that are used.
Can I freeze this Spicy BBQ Sauce? And if so, for how long?
Unlike a gravy or dressing which has fats / oils (that have a tendency to both separate and turn rancid once frozen), this Spicy BBQ Sauce recipe can in fact be frozen. For the best results though, you will want to vacuum seal it to ensure that the ice crystals don’t dilute the flavor of the sauce. In terms of how long you can freeze it, the sauce should be good for at least 6 months, after which it may begin ot lose its flavor & texture. Once 12 months have passed, I would advise that you dispose of the sauce as it may no longer be edible.
How long can I store this Spicy BBQ Sauce in the refrigerator?
As long as the Spicy BBQ Sauce is stored in an airtight container or bowl, it should be safe to eat for at least 7 days. After 7 days, it may begin to lose its flavor & texture. Once 14 days have passed, I would advise that you dispose of the sauce as it may no longer be edible.
Try These Other Recipes
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Best Sweet & Smoky BBQ Sauce (NO Ketchup)
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Best Spicy BBQ Sauce (NO Ketchup)
Equipment
- 1 3qt Saucepan
- 1 Can Opener
- 1 Whisk
- Measuring Cups/Spoons
- 1 Squeeze Bottle (optional)
Ingredients
- 15 Oz Tomato Sauce
- 1/4 Cup Brown Sugar
- 1/4 Cup White Wine Vinegar
- 2 TBSP Blackstrap Molasses
- 1 TBSP Worcestershire Sauce
- 1 TBSP Ground Cayenne Pepper
- 2 TSP Iodized Salt
- 2 TSP Smoked Paprika
- 1 TSP Ground Mustard
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Ground Chipotle Chili Pepper
- 1 TSP Ground Cumin
- 1 TSP Ground Black Pepper
Instructions
- Combine all ingredients in saucepan and mix until well combined.
- Warm ingredients in saucepan on high heat until boiling.
- Once ingredients are boiling, reduce heat to medium-low and alow sauce to simmer for approx. 15-20 minutes*** (or until desired thickness is reached) while stirring occasionally.
- Remove sauce from heat and allow to cool slightly before serving.