Try our homemade BBQ sauce, then check out our BBQ side dishes. For more delicious dips, try our perfect guacamole, hummus, aïoli and blue cheese dip.


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


  • 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.

Check out our best BBQ recipes to use your sauce on here…

Miso Ribs with Asian Slaw Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating