Sweet and Sticky Barbecue Sauce

  • ACTIVE: 30 MIN
  • SERVINGS: makes about 6 1/2 cups

Adam Perry Lang uses an ingenious technique to prevent his barbecue sauce from burning on the grill: He mixes it with an equal amount of water. This lets him brush it on up to 45 minutes before the meat is finished cooking. The flavors of the sauce become wonderfully complex and the meat develops a beautiful, shiny glaze.

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  1. 1/2 cup vegetable oil
  2. 5 garlic cloves, chopped
  3. 1 medium onion, chopped
  4. 1 green bell pepper, chopped
  5. Salt
  6. 1/4 cup dark rum
  7. 3 tablespoons chili powder
  8. 1 tablespoon freshly ground black pepper
  9. 1/2 teaspoon ground allspice
  10. 1/2 teaspoon ground clove
  11. 1 cup dark brown sugar
  12. 2 cups water
  13. 2 cups ketchup
  14. 1/2 cup molasses
  15. 1/2 cup yellow mustard
  16. 1/2 cup cider vinegar
  17. 2 teaspoons hot sauce
  1. Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
  2. Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt.
Make Ahead
The barbecue sauce can be refrigerated for up to 2 weeks.