An Easy BBQ Sauce You Can’t Go Wrong With
In this recipe, we’re incorporating the perfect punch of sweetness and just enough heat to make your lips tingle.
It goes “REALLY” well-mopped on baby back ribs, pork cutlets, country-style ribs, and pork chops. In the same way, it’s delicious slathered on ribs on a stick, grilled chicken, chicken wings, and grilled bacon. You’ll love it tossed into leftover shredded roast chicken or pulled pork for sandwiches, and… well, you get the picture.
If you’ve shied away from making homemade barbecue sauce because you thought it was a long process or complicated, think again. In this recipe, we show you how using just a handful of everyday ingredients, you can make a sauce and condiment full of flavor for grilling and dipping, and well worth the time and effort spent making it.
So, get set for rave reviews because this pineapple mango BBQ sauce is so darn good!
#Cook the best #Pineapple # Mango #BBQ #Sauce! Make this #GlutenFree #LipSmackin #barbecue from #fromscratch #Recipe #CookingGfreeDeliciously @GfreeDelicious
Easy to Make in about 30 minutes!
Using a handful of simple ingredients likely already in your pantry, this Easy, Sweet, Spicy Pineapple Mango Barbecue Sauce recipe builds layers of flavor by first sautéing onions, ginger, and garlic to mellow for 15 minutes. Then, blend the mango, tomato, chilis, and a few other ingredients to simmer and concentrate the flavors for about 30 minutes.
About the Ingredients:
Natural Grapeseed Oil –
Using unflavored grapeseed oil allows the fresh mango’s natural floral, sweet flavor to shine through in this recipe.
Onion –
Yellow onions are our go-to pantry staple that’s great for cooking and flavoring most dishes, but feel free to use whatever you have.
Ginger –
Considered a hot spice, ginger packs an additional punch of heat, flavor, and aroma.
Garlic –
To add a unique, almost nutty flavor, you’ll want to add the garlic after the onions in the cooking process. This will allow for a robust garlicky flavor to develop and come through when the sauce is finished.
Mango –
One of the world’s most popular fruits – a perfectly ripe mango, adds a creamy, fruity tropical taste to this barbecue sauce.
You’ll want to rely on your sense of sight, smell, and touch to tell a ripe mango from an unripe one.
How to buy a mango:
Unripe mangoes are usually hard to the touch, green, and very firm, but as they ripen, their color will develop to a deep yellow with orange and red hues, depending on the type.
The sweet, appealing smell is the secret to knowing a mango is ripe. Opposite to an unripe mango, the skin will give slightly when lightly squeezed. But if your fingers sink into the skin when pressing, it’s probably overripe, resulting in the smell being almost sour or vinegary because it has begun to ferment.
Dark Brown Sugar –
Dark brown sugar contains nearly twice as much molasses as light brown sugar (6.5% compared to 3.5%), adding a rich, deep caramel flavor. However, don’t panic if light brown is all you have. You can substitute light for dark interchangeably in this recipe. To achieve a deeper caramel taste, include one tablespoon of molasses to enhance the flavor and acidity of the sauce.
Honey –
Adding a touch of honey heightens the sauce’s floral sweetness, elevating it slightly differently from the brown sugar.
Tomato Paste –
To create a barbecue sauce base full of familiar tomato richness without the sweetness of ketchup, which we already get from the additions of brown sugar and honey.
Pineapple Juice –
Providing a bit of personality with a dash of acidity, pineapple juice adds a fabulous layer of subtle sweet citrusy flavor that compliments the mango in this sauce beautifully.
Apple Cider Vinegar (ACV) –
A good vinegar choice for most cooking and baking purposes, ACV adds a fruity tartness that increases the flavor without a vinegary bite.
Chipotle Peppers in Adobo Sauce –
Lastly, adding enough heat to make your lips tingle, chipotle peppers in adobo sauce are our first choice for adding that bit of extra “zing” that makes this sauce extra good. You could also substitute canned green chilis or jalapeños.
Salt and Black Pepper –
Because everything is better with a bit of salt and pepper!
How to Make this BBQ Sauce
Picture the recipe step-by-step...
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Gifting & Storage
Have you tried this barbecue sauce yourself – decided you love it? Now it’s time you share it as an excellent food gift.
Pour the homemade sauce into decorative glass bottles or mason jars. Tie the jars with a pretty ribbon, create a homemade label, and you’re ready to give a unique gift from your kitchen that family or friends will truly appreciate!
Pineapple Mango BBQ Sauce stores well in sterilized, tightly sealed, airtight jars in the refrigerator for up to three weeks. When you want to use it, reheat or slather it on meats and sandwiches like any bottled barbecue sauce from the store.
Extended Storage
Additionally, for more extended storage, prepare a boiling-water canner while the sauce simmers. Sanitize the jars, wash the lids in warm, soapy water, and set them aside with bands. Then, follow the water bath canning method for barbecue sauce, beginning with step four, outlined in this recipe published by the National Center for Home Food Preservation at the University of Georgia.
💭Before we go...
To sum up, you’ll want to make this sauce because it perfectly combines tangy, sweet flavors with a little lip-smacking heat.
What else can we say? This Pineapple Mango BBQ Sauce is great with just about everything!
After you try it, we’d be grateful if you let us know how you like it!
XXO
Kymberley
Please leave a comment below, share it, and rate it—it’s super helpful for other readers and us. To jump to the comment area below, click the blue-green comment bubble at the bottom right of your screen.
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Pineapple Mango BBQ Sauce
EQUIPMENT
- 1 Cutting Board
- Utensils (Cooks Knife, Whisk, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
INGREDIENTS
- 1 tablespoon natural Grapeseed Oil
- 1 medium Onion chopped
- 2 teaspoons Ginger fresh grated
- 3 cloves Garlic minced
- 1 large Mango ripe, peeled and diced (about one cup)
- ½ cup Dark Brown Sugar packed
- ¼ cup Honey
- ½ cup Apple Cider Vinegar
- ¼ cup Chipotle Peppers in Adobo Sauce
- 6 ounces Tomato Paste
- 6 ounces pineapple juice
- 2 teaspoons Kosher Salt
- 1 teaspoon coarse ground Black Pepper
INSTRUCTIONS
- Heat the grapeseed oil over medium heat in a heavy-bottom pot or Dutch Oven. Sauté the chopped onion for 4-5 minutes to soften and become translucent, then add the minced garlic and ginger, continuing to cook for about two minutes until everything becomes fragrant.1 tablespoon natural Grapeseed Oil, 1 medium Onion, 2 teaspoons Ginger, 3 cloves Garlic
- Add the diced mango to the pot, occasionally stirring for the first 1-2 minutes while it cooks to keep everything from sticking to the bottom as the mango softens.1 large Mango
- Stir in the remaining ingredients, whisk to combine, and bring to a boil, then immediately reduce the heat to simmer for about 30 minutes until the mixture is reduced by about a third. Remove from the heat and set aside to cool slightly.½ cup Dark Brown Sugar, ¼ cup Honey, ½ cup Apple Cider Vinegar, ¼ cup Chipotle Peppers in Adobo Sauce, 6 ounces Tomato Paste, 6 ounces pineapple juice, 2 teaspoons Kosher Salt, 1 teaspoon coarse ground Black Pepper
- Using an immersion blender, purée the sauce in the pot until smooth.
- Cool completely, then store in sterilized airtight glass containers in the refrigerator for up to 3 weeks [1].
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