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Home » Sweet and Spicy Barbecue Sauce and 15 Spice Dry Rub

Sweet and Spicy Barbecue Sauce and 15 Spice Dry Rub

Updated on July 26, 2019 | Published on December 21, 2013

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Homemade Sweet and Spicy BBQ sauce and 15 Spice Dry Rub Recipe

 

What’s your favorite condiment? For me, it’s barbecue sauce. I love barbecue sauce, and use it on pretty much everything. Sadly, so many brands of it have high fructose corn syrup, and since Jack joins in my love of barbecue sauce…we had to come up with another alternative.

Sure, we could have bought the more expensive brand. But I decided I wanted to try my hand at making my own homemade barbecue sauce. Surely, it couldn’t be too hard!

It ended up being more of a fete than I initially thought…partially because it just took me forever to decide exactly how I wanted to make it! I wanted it to be full of flavor, have a little bit of spice and a little bit of sweetness, and to be similar to this kind my dad had bought over the summer. He purchased it from some BBQ stand in Colorado, and it was so good! It had tiny pieces of onions and probably peppers throughout it. It wasn’t like a salsa or anything, but just a little bit of texture. The guy claimed it had a special blend of spices (which, of course, is secret) so I decided to make my own secret dry rub. It ended up having 15 spices, and I’ve used it a ton ever since. I’m going to share it with you for this recipe…so it’s not really secret. I just like to say it is…haha! (don’t let that scare you away…I’ve included alternate ingredients in case you don’t want to make the dry rub.)

Homemade Sweet and Spicy BBQ sauce and 15 Spice Dry Rub Recipe

 

It turned out perfectly the first time…and even better the next time! It was easy to can (about 40 minutes in a water bath, with 1/2 inch head space…adjust for altitude.  We are about a mile above sea level) and is great for gift giving. I just bought Avery removable brown labels from Target that I printed “Sweet and Spicy BBQ Sauce” on to, and it made it look a little fancier. The sauce is definitely sweet and spicy, and I don’t ever want to go back to store bought again. It’s just too good! And if you don’t want it spicy — just omit the peppers! The thing about this recipe is that it’s so easy to adjust to your own flavor preferences.

Continue to Content
15 Spice Dry Rub

15 Spice Dry Rub

Yield: About 2.5 Pints

Ingredients

  • 1/2 cup brown sugar
  • 1 tablespoon Chili Powder
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Nutmeg
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cardamom
  • 1/2 tsp Cayenne
  • 1/2 tsp Sage
  • 1/4 tsp Ginger
  • 1 tablespoon paprika
  • 1/4 tsp celery salt
  • 1/2 tsp dry mustard
  • 1 tsp cinnamon

Instructions

  1. Mix all together and store in an airtight container. May harden slightly, but can easily be broken up again with a spoon.
Continue to Content
Sweet and Spicy BBQ Sauce

Sweet and Spicy BBQ Sauce

Yield: 4 cups

Ingredients

  • 4 cups Tomato Sauce
  • 1/2 cup Onion, chopped
  • 1 habenero pepper, minced
  • 1/2 pasilla pepper, minced
  • 1 cup Cider Vinegar
  • 3 tablespoon Worchestire Sauce
  • 4 tablespoon Honey
  • 1/2 tablepsoon Liquid Smoke
  • 1/4 cup + 1 tbsp cup brown sugar
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • Dry Rub - 3 tablespoon
  • If not using dry rub recipe
  • 1 Tbsp chili powder
  • 1 Tbsp cayenne
  • 1 Tbsp garlic
  • 1 Tbsp dry mustard

Instructions

  1. Place all ingredients into a large pot.
  2. Use immersion blender to blend up vegetables -- you don't want any big chunks.
  3. Bring to a boil and stir about 5 minutes. Taste, and adjust flavors according to personal preference.
  4. and then bring back down to a simmer for about 60 minutes. Taste again, adjust flavors if needed.
  5. Use within 3 weeks (refrigerated), unless canning.
© Katie Clark
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Clarks Condensed provides uplifting and motivating information to share the joys of home and family living through parenting and pregnancy advice, easy DIY tutorials, recipes, and more – all with a frugal twist. Read more...

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December 21, 2013Katie

Reader Interactions

Comments

  1. Deborah says

    March 26, 2020 at 12:27 pm

    I made some tomato-less BBQ sauce for my late FIL. He was highly allergic to tomatoes. He loved it. I kept him supplied in it.

    1 cup each of:
    Molasses
    Mustard
    Vinegar

    Mix well. Keeps in the fridge for about 3 months or so.

    Reply
    • Katie says

      March 26, 2020 at 8:57 pm

      This sounds delicious! Thank you for sharing. I’m definitely going to try.

      Reply
  2. Steve says

    July 26, 2019 at 12:37 am

    i don’t see the rub recipe or links to it… are you going to provide that?

    Reply
    • Katie says

      July 26, 2019 at 10:18 am

      Sorry about that! I recently switched recipe cards, and it didn’t transfer over. It should be in the post now!

      Reply
  3. Caty W says

    January 15, 2015 at 9:50 am

    How much BBQ sauce does this make?

    Reply
    • Katie says

      May 9, 2015 at 3:13 pm

      It make about 6 jars when we made it

      Reply
  4. barb f says

    September 2, 2014 at 6:04 pm

    can this be frozen?

    Reply
    • Katie says

      September 2, 2014 at 6:11 pm

      I’ve never tried, but I imagine it could be. There’s nothing in it that I haven’t frozen before.

      Reply
  5. Constance says

    July 29, 2014 at 1:12 pm

    What is the measurement of brown sugar in the sauce? I think you have a typo.

    Reply
    • Katie says

      July 29, 2014 at 1:43 pm

      1/4 cup + 2 tablespoons. Thanks for catching that!

      Reply
  6. Marilyn says

    May 28, 2014 at 6:41 am

    Thank you so much – what is the W sauce? Is that Worcestershire (sp?)?
    I have anaheim and jalapeno peppers growing in my garden – can I use those?
    I may have anchos too . . . MW

    Reply
    • Katie says

      May 28, 2014 at 7:53 am

      Yes worchestire sauce! I’m sorry – that was in my notes as w sauce and I just forgot to spell it out. I bet those peppers would be great!

      Reply
  7. Raul says

    May 28, 2014 at 5:16 am

    You said 3 tbsp w sauce……. What is the “W” stand for in W sauce.

    Reply
    • Katie says

      May 28, 2014 at 7:55 am

      Worchestire sauce – thanks for pointing that out!

      Reply

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