Three glass bottles and a small wooden dish all filled with a vibrant red sauce

Ultimate BBQ sauce

  • Makes 1.5L
  • Easy

This multi-tasking sauce can be served with burgers and bangers or used to glaze ribs and chicken



  • onions 2 large, chopped
  • groundnut oil 3 tbsp
  • passata 400ml
  • chopped tomatoes 3 x 400g tins
  • white wine vinegar 200ml
  • dark brown sugar 4 tbsp
  • sea salt 2 tsp
  • black peppercorns 15 twists of a grinder
  • smoked paprika 1 tbsp
  • mild chilli powder 2 tbsp
  • cloves 6, ground
  • black treacle 1 tbsp
  • orange juice 200ml
  • Dijon mustard 4 tbsp


  • Step 1

    Cook the onions in the oil for 10-15 minutes or until softened and golden. Add all the remaining ingredients, bring to a boil, then reduce to the lowest heat and simmer, uncovered, for 2 hours. Blend with a stick blender and store in sterilised jars in the fridge for 2-3 weeks. Use as a condiment or brush onto chicken or ribs for the final 5 minutes of cooking for a spicy glaze.