Best ever BBQ sauce

    50 min

    I have had to search and experiment to get this BBQ sauce recipe right. Fantastic on pork! Or try brushing some on chicken as it finishes cooking on the BBQ. Use fresh ground peppers for the best results. You can safely keep this in fridge for a couple of weeks.

    134 people made this

    Serves: 12 

    • 350g prepared mustard
    • 110g dark brown soft sugar
    • 180ml cider vinegar
    • 180ml beer
    • 1 tablespoon chilli powder
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground white pepper
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons Worcestershire sauce
    • 2 tablespoons butter, room temperature
    • 1 1/2 teaspoons liquid smoke flavouring
    • 1 teaspoon hot sauce, or to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a heavy non-reactive saucepan, stir together the mustard, dark brown soft sugar, vinegar and beer. Season with chilli powder and black, white and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
    2. Mix in the Worcestershire sauce, butter and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavours to blend. The vinegar taste may be a little strong until the sauce completely cools.

    Liquid smoke flavouring

    Liquid smoke flavouring is available online or in some specialty shops. In a pinch, you could skip it in this recipe and still get delicious results.

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    Reviews in English (125)


    Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!!  -  08 Jun 2003  (Review from Allrecipes US | Canada)


    Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We have little kids)--hence, not so spicy. Still, it was fabulous! Thanks for such a great recipe!  -  01 Nov 2003  (Review from Allrecipes US | Canada)


    Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork.  -  28 Feb 2010  (Review from Allrecipes US | Canada)