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spicy red bbq sauce dripping off of a spoon into a jar

Spicy Red BBQ Sauce

  • Author: Whip & Wander
  • Prep Time: 3
  • Cook Time: 10
  • Total Time: 13
  • Yield: 3 cups 1x
  • Category: Sauces & Savory Condiments
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


Nothing says summer like this Spicy Red BBQ Sauce, with notes that are spicy, smoky, vinegary, and sweet.


  • 1 cup water
  • 3/4 cup distilled white vinegar
  • 6 tbsp tomato paste
  • 5 tbsp raw honey (or 2 1/2 tbsp 1:1 alternative such as Stevia in the Raw or granulated Lakanto Monkfruit for Keto or Low-FODMAP)
  • 1/4 cup garlic oil (may sub extra virgin olive oil + 2 tsp garlic powder)
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tsp chipotle powder
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/2 tsp mustard powder
  • 1/4-1 tsp cayenne powder (adjust to spice preference)


  1. Combine all ingredients except the cayenne pepper in a medium sauce pan over medium-low heat. Allow to come to a low simmer, stirring to combine the ingredients often.
  2. Taste for spice level and then begin to add the cayenne pepper in 1/4 tsp increments until it reaches your desired level of heat.
  3. Allow to simmer lightly for 10 minutes, or until the sauce begins to thicken. Remember that it will thicken more once it has cooled.
  4. Leftovers may be refridgerated for 3-5 days.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 2 tbsp (with honey)
  • Calories: 40
  • Sugar: 4
  • Sodium: 69
  • Fat: 3
  • Carbohydrates: 5

Keywords: bbq sauce