Orange Barbecue Sauce

This barbecue sauce swaps the usual vinegar-heavy tang for bright orange flavor. Orange juice and fresh zest give it a citrus backbone, while ketchup, brown sugar, dry mustard, ground cloves, and Worcestershire sauce bring the familiar sweet-smoky-savory notes you expect from a good BBQ sauce. Four minutes in the microwave and it’s done.

The microwave method isn’t a shortcut compromise here. It actually works well for small-batch sauces because the sugars heat evenly without the risk of scorching on a stovetop burner. Stir twice during cooking to make sure the brown sugar dissolves completely and the flavors combine.

Orange zest is doing more work than the juice in terms of flavor. The oils in the zest carry that intense, concentrated citrus punch that juice alone can’t deliver. Together, they create a sauce that’s tangy and fruity without tasting like you dumped orange soda into a bottle of ketchup.

Kitchen Tips

• Use a glass measuring cup or microwave-safe bowl large enough to prevent boil-overs. Sugar sauces bubble up fast.
• Grate the orange zest on a microplane for the finest possible shred. Coarse zest can leave stringy bits in the finished sauce.
• Let the sauce cool to room temperature before using as a glaze. It thickens as it cools and clings better to meat.
• This sauce pairs especially well with chicken, pork ribs, and grilled shrimp.

Variations

• Add a minced chipotle pepper for smoky heat that complements the citrus.
• Swap the orange for tangerine or blood orange juice and zest for a slightly different citrus profile.
• Stir in a tablespoon of bourbon after cooking for a boozy, caramelized depth.