Cajun Barbecue Sauce

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 12/1/21
Cajun Barbecue Sauce in a bowl with a spoon, served with chicken and peas

The Spruce Eats / Julia Estrada
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 112 servings
Yield: 7 cups
Nutrition Facts (per serving)
35 Calories
2g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 112
Amount per serving
Calories 35
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 157mg 7%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 1g
Vitamin C 3mg 17%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 49mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fantastic tart and spicy sauce is sure to liven up anything from grilled chicken breasts to pork chops, and ribs. 

Ingredients

  • 2 cups (475 milliliters) meat stock (beef, poultry, pork)

  • 1/2 pound (225 grams) bacon

  • 1 1/2 cups (360 milliliters) onions, finely chopped

  • 1 1/2 cups (360 milliliters) chili sauce

  • 1 cup (240 milliliters) honey

  • 3/4 cup (180 milliliters) dry roasted pecans, chopped

  • 5 tablespoons (75 milliliters) orange juice

  • 1/2 orange, rind and pulp

  • 1/4 lemon, rind and pulp

  • 1/4 cup (60 milliliters) butter

  • 1/4 cup (60 milliliters) lemon juice

  • 4 cloves garlic, minced

  • 1 tablespoon (15 milliliters) Tabasco

  • 1 tablespoon (15 milliliters) onion powder

  • 1 tablespoon (15 milliliters) garlic powder

  • 1 tablespoon (15 milliliters) salt

  • 1 1/2 teaspoons (7 1/2 milliliters) black pepper

  • 1 1/2 teaspoons (7 1/2 milliliters) white pepper

  • 1 1/2 teaspoons (7 1/2 milliliters) cayenne

Steps to Make It

  1. Gather the ingredients.

    Cajun Barbecue Sauce ingredients in bowls

    The Spruce Eats / Julia Estrada

  2. Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl. Set aside.

    Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl

    The Spruce Eats / Julia Estrada

  3. Fry bacon in a large pan until crisp.

    Bacon cooking in a pan

    The Spruce Eats / Julia Estrada

  4. Remove bacon (reserving rendered fat) and place onto a plate lined with paper towels.   Let cooked bacon drain fro 5 to 10 minutes.

    Cooked bacon a paper towel lined plate, and bacon grease in a bowl

    The Spruce Eats / Julia Estrada

  5. Once cooled enough to handle, crumble the bacon into fine pieces.

    Bacon pieces on a plate

    The Spruce Eats / Julia Estrada

  6. With a spoon, remove any of the impurities from rendered bacon fat.

    Bacon fat in a bowl, next to a spoon

    The Spruce Eats / Julia Estrada

  7. Place pan back on heat and add the rendered bacon fat and onions. Cook over medium heat until onions are soft.

    Rendered bacon fat and onions cooking in a pan on a burner

    The Spruce Eats / Julia Estrada

  8. Add spice mixture and stir.

    Onion, and spices in a pan on a burner

    The Spruce Eats / Julia Estrada

  9. Add stock, chili sauce, honey, pecans and orange juice, bacon, garlic, Tabasco and lemon and orange rinds and pulp. Reduce heat to low and let simmer for 10 minutes. Stir occasionally.

    Onions, spices, stock, chili sauce, honey, pecans and orange juice, bacon, garlic, Tabasco and lemon and orange rinds and pulp in a pan on a burner

    The Spruce Eats / Julia Estrada

  10. Remove orange and lemon rinds and continue cooking for an additional 15 minutes. Stir occasionally.

    Sauce ingredients cooking in a pan on the burner

    The Spruce Eats / Julia Estrada

  11. Right before taking sauce off of heat, add butter and stir in until melted.

    Butter added to the sauce cooking in a pan on the burner

    The Spruce Eats / Julia Estrada

  12. Remove from heat and allow sauce to cool for 10 to 15 minutes.

    Cajun Barbecue Sauce cooling in a pan

    The Spruce Eats / Julia Estrada

  13. Pour sauce into a food processor or blender and mix until smooth.

    Cajun Barbecue Sauce in a food processor

    The Spruce Eats / Julia Estrada

Tips

  • The sauce can be stored in an airtight container in refrigerator for up to one week after preparing.
  • Make sure to reheat if using as a baste on grilled meats.  

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