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Jan 11, 2008 12:47 PM



Do you have a :SECRET INGREDIENT" that you can reveal ,here, when making Bar B Que sauce? Thanks

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  1. Crushed pineapple. Makes it nice and sticky.

    1. Drippings from the meat that you're barbequing. Can't be beat. Especially if it's ribs. (Come to think of it, ribs are the only thing I use BBQ sauce on....)

      1. I try to be broad minded about the sugar element. If I have some really nice plum jam made by a friend that works as the sweetness and adds another layer of flavor. I like to vary the tart element- citrus including zest, some balsamic, malt vinegar versus white.

        2 Replies
        1. re: torty

          Letely I've been using tamarind/date chutney bought at any Indian market. It adds that rounded dried-fruit sweetness as well as some tart and spicy qualities. It also works great with some added chipotle. It's great stuff if you can get it.

          1. re: torty

            personally i like cider vinegar even better than balsamic.

          2. Depends. I like to use Big Bob Gibson's Alabama Red Sauce as a base. I use it straight on brisket. On ribs I like to add some pineapple juice and then a bunch of honey. It does the sweet and sour thing, works every time. If folks like a little heat I add just a little of something to make it a little warmer.

            2 Replies
              1. re: Lightsuprooms

                i have not seen the red sauce around dc area. i have gotten the white in florida. does Bob's white sauce in the commercial retail bottles taste like the real deal at bob's?

            1. Probably maple syrup, or at least a really good maple flavoring if I'm out of syrup. But I always make up my barbecue sauce recipe as I go along, and I wouldn't guarantee that I've ever made it the same way twice. But maple in one form or another is always there.