Juicy Florida Barbecue Sauce

This is Florida barbecue sauce, and it tastes like the Sunshine State. Orange juice, pineapple juice, and mango juice go into the base along with a full pound of dark brown sugar and ketchup, creating a sauce that’s unapologetically sweet with a tropical fruit backbone.

Onion juice and prepared mustard add savory depth, and a tablespoon of black pepper provides the only real heat. Cornstarch thickens it as it simmers over low heat until you get a glaze-like consistency that clings to ribs, chicken, or pulled pork.

The recipe makes 1 ½ quarts, so pour it into squeeze bottles once it cools. It keeps well and works as both a cooking sauce and a finishing glaze.

Chef Tips

• Mix everything in a non-metal container first as the recipe directs. The acid from the juices can react with certain metals and give the sauce an off taste.
• Cook over low heat and stir often. The high sugar content means this scorches easily on the bottom of the pot.
• If the sauce is too thin after cooking, dissolve a little more cornstarch in cold water and stir it in. Cornstarch needs to boil briefly to activate.
• Use dark brown sugar, not light. The deeper molasses flavor in dark brown sugar complements the tropical juices better.

Variations

• Add a tablespoon of chipotle in adobo for a smoky, spicy version that balances the sweetness.
• Stir in a splash of rum for a Caribbean-style twist.
• Replace mango juice with passion fruit juice for an even more tropical profile.