Cajun Barbecue Sauce

Cajun Barbecue Sauce

Daniel Loiselle / Getty Images

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


  • 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.

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

  3. Fry bacon in a large pan until crisp.

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

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

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

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

  8. Add spice mixture and stir.

  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.

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

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

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

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


  • 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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