Juicy Florida Barbecue Sauce
Submitted by dawytche
Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 ½ quarts.
YIELD
10 servingsPREP
10 minCOOK
40 minREADY
50 minThis 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.
Ingredients
Directions
Combine all ingredients in a 1 gallon non-metal container.
Mix well. Pour into a Dutch oven or Kettle.
Cook over low heat until mixture begins to thicken.
If too thin add more cornstarch.
When cool pour into squeeze bottles with large hole in tip.
Makes 1½ Quarts
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