BBQ Sauce – Make Your Own And Taste The Difference

Sauces are very popular when preparing BBQ food.

The healthy option is to make your own, so you know exactly what goes into it. Bought sauces are usually very high in refined sugar. You can also control the taste to your liking.


In the USA sauces are used in such abundance that it is sometimes difficult to know what you’re eating due to the strength (and amount) of the sauce. So it is worth looking into how to use sauce. This may sound silly, but you can easily ruin a BBQ meal by not paying attention to what is happening to your sauces. For example, do you cook with the sauce on the food, or do you cook the food naturally and then use a dipping sauce? Using sauces should not be viewed as a simple solution to disguising plain or tasteless food, but one by which the flavour is enhanced. Here are two BBQ sauce recipes. The Jerk Sauce is definitely for marinating and cooking, whereas the BBQ sauce can be used as a cooking sauce or for dipping.

Jerk Sauce:

(Use kitchen gloves during preparation)


1 large onion, roughly chopped
5 spring onions, sliced
5 sprigs of fresh thyme leaves(about 1 tablespoon chopped)
2 cloves garlic, peeled
2 scotch bonnet peppers (these are hot!! – avoid contact with your skin)
1 teaspoon grated ginger
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
75 mls. soy sauce
2 tablespoon vegetable oil
50 mls. malt vinegar
100 mls. fresh orange juice
2 teaspoon salt
1/2 teaspoon black pepper

To make the jerk sauce, combine all the ingredients in a food processor and blend to a purée. Don’t be tempted to add water as you need a tick paste. Cover your food with the sauce and marinade for at least 2 hours. Cook your food on a rotisserie or kebab to give it an even cook. If you are roasting a chicken or pork joint, brush some more sauce over your food fifteen minutes before the end of cooking.

BBQ Dipping or Cooking Sauce


1 tbsp olive oil
1 onion, finely chopped
400g can chopped tomatoes
3 garlic cloves, finely chopped
85g brown sugar
3 tbsp malt vinegar
2 tbsp Worcestershire sauce
1 tbsp tomato purée

Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce the heat and simmer for 20-30 mins, until thickened. For a smoother sauce, simply whizz the mixture in a food processor. If you intend to cook with the sauce, only cook for a maximum of 15 minutes or the sauce will burn. If your food needs cooking for longer than 15 minutes, then cook it plain and add the sauce 15 minutes from the end.