This is the bbq sauce I reach for when the store-bought bottle isn’t cutting it anymore. Sweet honey, smoky chipotle, and a kick of adobo sauce give it real depth without any weird ingredients you’ve never heard of. One pot, about 25 minutes start to finish, and it keeps in the fridge for weeks.

Good on ribs, chicken, burnt ends, pulled pork — basically whatever’s on the grill this weekend. Leave it a little chunky, or blitz it smooth with an immersion blender. Both ways work.

This is my most requested sauce, by a long shot. People who swear they don’t even like barbecue sauce go back for seconds. (The South Carolina Gold is a close second.)

It’s sweet from the honey, smoky from the chipotle, with a slow warmth that builds instead of burning. Dr Pepper gives it a deep, almost caramel sweetness you just don’t get from a bottle. And it works on all the big three: chicken, pork and beef.

Tips for the Best Honey Chipotle BBQ Sauce

Grate the onion. Grated onion melts into the sauce. Chopped onion leaves chunks.

Why Dr Pepper? It adds a caramel-like sweetness that plain sugar doesn’t. Start with 1/4 cup and add more only if the sauce is too thick.

Finish with cold butter. Whisking it in off the heat makes the sauce glossy and a little richer.

Control the heat. One chipotle gives it a gentle kick. Add more minced chipotle if you want it hotter.

How to Use It

Brush it on during the last few minutes of grilling or smoking. The honey and sugar will burn if the sauce goes on too early over direct heat. Extra sauce on the side for dipping.

Storage

Keeps about 2 weeks in the fridge in a sealed jar, or up to 3 months in the freezer.

Honey Chipotle BBQ Sauce

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 2 cups (about)

Course: Sauce

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup grated or finely minced yellow or sweet onion
• 2 tbsp finely minced garlic
• 1 cup ketchup
• 1/4-1/2 cup Dr Pepper
• 2 tbsp dark brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 3 tbsp honey
• 2 tbsp cider vinegar
• 1 chipotle pepper finely minced
• 2 tsp adobo sauce from the chipotle peppers
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1-2 tbsp cold unsalted butter

Equipment

• Small Saucepan
• Whisk
• Immersion Blender optional, for a smooth sauce

Method

 

1. Melt butter in a small sauce pan over medium heat.
2. Put the grated/minced onions into the hot pan and saute, stirring frequently until very soft and starting to develop just a hint of a golden color.
3. Add in garlic and saute for another 30 seconds.
4. Add the ketchup, Dr Pepper, and all other ingredients and spices and whisk to combine.
5. Turn heat to the low side of medium-low and simmer for about 10-15 minutes until slightly thickened. Looking for a consistency just a touch thinner than ketchup.
6. Remove from heat and drop in the cold butter and whisk thoroughly until combined.

Notes

Depending on how finely you mince or grate your onions and garlic, you may find this sauce to be slightly chunky. You can leave it like that if you want, or use an immersion blender or regular blender to blend until smooth.
Serve warm and fresh with your BBQ or cool it off in the fridge. Lasts about 2 weeks in the fridge and 3 months frozen.
Makes about 2 1/2 cups, serving size is 2 tablespoons.
Optional: add more chopped chipotle for additional heat. If you prefer a slightly smokier flavor, add just a drop or two of mesquite or hickory liquid smoke. Be careful with that though, liquid smoke is extremely potent and can quickly overpower everything.
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