- Dish type
- Side dish
- Chilli sauce
This sauce is easy to make and packed full of flavour. It's sweet, spicy and tangy. Use as a marinade, basting sauce or dipping sauce.
5 people made this
IngredientsServes: 2 .5 litres approximately
- 475ml apple cider
- 125ml balsamic vinegar
- 300g ketchup
- 175g honey mustard
- 125g yellow mustard
- 125g wholegrain mustard
- 5 tablespoons honey
- 5 tablespoons treacle
- 75ml cane syrup
- 340ml dark beer
- 125ml brewed coffee
- 125ml Worcestershire sauce
- 125ml soy sauce
- 125ml hot pepper sauce
- 1 teaspoon ground black pepper
- 1 teaspoon celery salt
- 1 habanero chilli pepper, seeded and finely chopped
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Place all the ingredients in a large pan. Simmer the mixture over low heat until thoroughly blended, about 25 minutes. Remove from heat, cool, pour into a covered container and refrigerate until needed.
Habanero chilli pepper
Can be purchased in speciality markets or online. If unavailable, use jalapeno or Scotch bonnets to taste.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
I could see how this would be a good sauce over pulled pork once combined with the smokiness of the pork. I simmered this sauce for an hour and it was still very runny. It is a little too sweet/vinegary for my taste. Like Kelly says in the sauce description, I feel like it would be much better with some premade barbeque sauce mixed in.-04 Feb 2011
by Soup Loving Nicole
I scaled way back on this recipe but made as written. I too felt it was too sweet. Mine wasn't too awful thin but just too sweet. If I were to make this again I would cut back on the honey and molasses and leave out the syrup entirely. This has potential and reminds me of a Kansas City style bbq sauce which are my favorite.-02 Jun 2016
Weekly Recipe: Gordon Ramsay's Smoky Pork Sliders with BBQ Sauce
Memorial Day Weekend signals the start of grilling season, and all across the country, Americans are busting out the barbecue. Of course, you're going to need a good sauce to go along with your meats, veggies and seafood favorites, and that's where Gordon Ramsay comes in.
This week, the fiery chef and restaurateur shows us his fail-safe recipe for the juiciest smoky pork sliders topped with a BBQ sauce that can't be beat.
"When you have a burger, what you need is a great sauce," Ramsay says, "and the light smoky barbecue goes hand in glove with a great burger."
Ramsay's BBQ sauce uses brown sugar and smoked paprika to caramelize garlic and onions before adding vinegar and Worcester sauce. The key is to cook those spices down, burning off "that rawness," as Ramsay explains.
When it comes to the slider, he gives the credit to America for coming up with that tiny taste sensation. Ramsay adds bacon and shallot to the seasoned meat mix, and there's more paprika where the sauce came from.
"That's my version of a slider that is small, dynamic but packed full of flavor," Ramsay says. "I'll take that over a hamburger any day."
Check out the full recipe and the video below.
- 1 onion, chopped
- 3 cloves of garlic, finely chopped
- 3 tbsp olive oil
- Salt and pepper
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tbsp cider vinegar
- 2 tsp Worcester sauce
- 6 tbsp tomato ketchup
- 1lb unsmoked back bacon
- 1 shallot, chopped
- 1.5 lbs minced pork
- Smoked cheddar cheese, sliced
- 1 head of baby gem lettuce
- 1 tomato, sliced
- Small buns
- In a hot pan, drizzle a tablespoon of olive oil and pour in the onions and garlic. Add some salt and pepper seasoning.
- Add in a tablespoon of brown sugar for caramelization of the onions and garlic, and mix.
- Add in the smoked paprika, then pour in the Cider Vinegar. Mix until the cider vinegar has reduced down.
- Add in the Worcester sauce and tomato ketchup. Cook for 2 to 3 minutes, depending on how you like the consistency of the BBQ sauce.
- Taste sauce and adjust seasoning accordingly. Remove from the heat, and set aside.
- In a hot pan with olive oil, fry the bacon for approximately 5 minutes, until cooked.
- Add the shallot and cook until the bacon is crisp and tender, then season with smoked paprika.
- Continue to cook for 1 to 2 minutes, then remove from heat and place on a kitchen paper towel.
- Season the minced pork with salt and pepper, and add in the cooked bacon and shallot. Mix well.
- Shape the meat into balls the size of golf balls, and then flatten into patties approximately one-inch thick.
- Heat a large pan with olive oil and place the sliders. Cook for approximately 2 to 3 minutes on each side. Continue to pour the juices onto the patties to keep them from drying.
- Add the smoked cheddar cheese on top of each patty, and allow it to melt slightly while the heat is off.
- Put together the sliders with the mini buns, lettuce, tomato slice, patty and barbecue sauce, and enjoy!
With tons of summer festivities ahead, there will be plenty to go around the table with friends and family. For more of Gordon Ramsay&rsquos recipes, check out his YouTube channel and website.
Cherry Habanero BBQ Sauce
The rich flavor of cherries is a perfect foil for the more extreme end of the pepper scale. Here it&rsquos the habanero pepper that drops the spice hammer in this fiery barbecue sauce recipe. Cherry habanero BBQ sauce is bold &ndash sweet, tangy (from apple cider vinegar), earthy, lightly smoky (thank you chipotle powder) and of course spicy. Plenty spicy. Depending on how you choose to make it (see below), you&rsquoll want to give your guest a little warning prior to eating.
Of course, you can remove the habanero from the sauce before using (since it&rsquos roughly chopped), or if you&rsquore like us, pull out that hand blender and incorporate that delicious sweet fire that habaneros are so well known for into the sauce. This option certainly is not for everyone, but it&rsquos not exactly a family-friendly with option one either. While it&rsquos not ghost pepper hot, this is a bbq sauce for more extreme eaters however you cut it.
Cherry habanero BBQ sauce is delicious with grilled pork and grilled chicken as a marinade or wet rub. Or try it as an fiery dipping sauce for chicken tenders. Really most fried foods can enjoy some extra zing from this hot sauce.
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- 2 cups ketchup
- ½ cup apple cider vinegar
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¼ cup granulated sugar
- 1 tablespoon chili powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon celery seeds
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
Whisk together ketchup, vinegar, and lemon juice in a large bowl until combined. Whisk in sugar, chili powder, salt, celery seeds, cayenne, and garlic powder until smooth. Store in an airtight container in refrigerator up to 1 week.
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Homemade BBQ Sauce - on pulled pork
How to Make Bulgogi Sauce &ndash the Recipe Method
Whisk the Bulgogi Sauce. Whisk all of the ingredients together in a bowl &ndash soy sauce, gochujang, vinegar, sesame oil, honey or brown sugar, ginger, garlic, red pepper flakes, black pepper and optional minced fresh hot pepper.
Marinate the Meat. Marinate the meat (strips of steak, chicken, pork) for at least 30 minutes, or overnight for more flavor development.
Cook the Bulgogi. Grill or sauté the strips of steak or meat over medium-high heat 5-6 minutes, stirring or flipping often, until done to your liking. I prefer grilling my bulgogi, but it&rsquos very easy to make inside with a cast iron grill pan for convenience.
Garnish and Serve. Garnish with green onions, peppers and toasted sesame seeds. Serve and enjoy!
Boom! Done! Easy to make, isn&rsquot it? Time for some Korean BBQ beef, my friends. Or chicken! Use it for whatever cut of meat you&rsquod prefer, like chicken bulgogi or ground beef bulgogi, though beef bulgogi is the classic Korean preparation.
Serve yours over rice or they&rsquore great for lettuce wraps! So delicious. I love this recipe.
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Wow! this sauce was so easy to whip up and it's delicious!! We used this on pulled pork and grilled chicken this week. We will be making this regularly. thank you!
October 18, 2020 at 11:30 am
This sauce is amazing and complimented my pulled pork sandwich perfectly.
October 20, 2020 at 5:13 pm
Hi David! I'm so glad you enjoyed this! I've got to make some pulled pork—I bet it holds on to the sauce beautifully!
January 01, 2021 at 12:17 pm
I made this sauce for chicken wings and it was incredible! I’ve been searching for a perfect gold BBQ sauce for a while and this was it. My husband and I couldn’t get enough and he’s requesting me to make more already. We were unable to find molasses at the store so I subbed about a quarter cup of dark brown sugar (started out with 2T, but adjusted for taste), which worked really well.
Thank you for the awesome recipe!
January 05, 2021 at 4:48 pm
Hi Kate! I am so happy to hear you enjoyed this recipe! Love the tip for using brown sugar—I bet it added great flavor!
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&bullSoak Cowboy® Natural Wood Chips, any flavor of your choosing, in water for at least 30 minutes
&bullFill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10-15 minutes
&bullSpread hot coals over grilling area and preheat grill for approximately 10-15 minutes
&bullIn a medium bowl, combine mayonnaise, sour cream, lemon juice and vinegar until creamy
&bullStir in blue cheese, garlic, salt and pepper
&bullCover and refrigerate dip for at least one hour, set aside for later use
&bullRinse wings with cold water and pat dry with paper towels
&bullOnce coals have ashed over, drain water from wood chips and add them to hot coals
&bullSeason wings evenly with salt and cayenne pepper to coat, and place over indirect heat directly on grill grate
&bullCover grill and allow wings to cook for 20-25 minutes, turning once
&bullUsing tongs, place wings over direct heat to brown and crisp skin, about 5-7 minutes
&bullTurn frequently to avoid burning
&bullWhen skin in browned, toss all wings in a clean pan with Prairie Fire BBQ sauce
&bullPlace wings back on grill over indirect heat to set glaze, being careful not to burn
&bullOnce chicken wings have reached an internal temperature of 165 degrees, remove from grill and allow to cool for several minutes
&bullSprinkle with desired chili peppers and serve with blue cheese dip