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Spicy orange BBQ sauce served
Sticky and spicy homemade BBQ sauce enriched with fresh orange juice

Sticky spicy orange BBQ sauce

Author: Flavelo
Recipes Sauces and Gravies
Good BBQ sauce is the art of balance: sweet, sour, salty and spicy all at once. In this version, the fructose in orange juice caramelises with the sugar, giving a deep, sticky base, while acidity 'cuts' the fat of roast meats. During reduction (boiling down), water evaporates and flavours concentrate, creating that thick glaze that clings to the meat.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 6 servings
🔥 Calories 190 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Heavy-bottomed pan
  • Grater (for citrus)
  • Whisk or spatula

Allergen Information

⚠️ Fish
⚠️ Gluten

Instructions

1 ✓

Grate the orange zest (only the yellow part!), then squeeze the juice. Crush the garlic.

Tip: The white part of the orange (albedo) is bitter, so only use the top, oil-rich layer.
2 ✓

Heat the oil and sweat the garlic (don't brown it!).

Tip: Garlic essential oils dissolve best in fat, but if it burns, it becomes bitter.
3 ✓

Add the sugar and let it melt slightly, then pour in all other liquid ingredients and spices.

Tip: Caramelisation of sugar gives the sauce depth, and vinegar helps tenderise meat if used as a marinade.
4 ✓

Cook over medium heat, stirring often, for 15-20 minutes until thickened.

Tip: Thickening is caused by pectin in tomato and orange, and evaporation of water. Careful, thick sauce can 'spit'!
5 ✓

Taste and adjust flavours if needed (salt, sugar, vinegar). Cool before use.

Tip: Flavours are perceived differently hot and cold. If glazed onto meat and baked, flavours become even more concentrated.

Recipe FAQ

The sauce remained too runny.
You didn't cook it long enough. It will thicken as it cools due to pectin, but if it's very runny when hot, cook it longer.

Ingredients

  • 150 ml Freshly squeezed orange juice
  • 1 whole Orange zest
  • 2 tbsp Brown sugar
  • 2 cloves Garlic
  • 1 tsp Chilli flakes
  • 200 ml Tomato sauce (passata)
  • 2 tbsp Worcestershire sauce
  • 30 ml Apple cider vinegar
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 1 tbsp Olive oil