Citrus Barbecue Sauce
A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.
YIELD
2 1/3 cupsPREP
10 minCOOK
20 minREADY
30 minForget the bottle. This citrus-forward barbecue sauce comes together on the stovetop in half an hour and blows anything store-bought out of the water.
Orange juice, lime juice, and lemon juice form a triple-citrus base that’s bright and tangy, while ancho chiles and ground red pepper bring smoky warmth and a slow-building heat.
A handful of fresh cilantro stirred in at the end keeps things lively.
Slather it on grilled chicken, pork ribs, shrimp skewers, or use it as a dipping sauce for anything that needs a serious flavor boost.
Chef Tips
- Ancho chiles are dried poblanos with a deep, fruity smokiness. Find them in the Latin aisle of most grocery stores.
- Make a double batch and refrigerate the extra. It keeps well for a week and the flavors only get better.
- For a smoother sauce, hit it with an immersion blender after simmering.
Ingredients
Directions
Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes.
Stir in remaining ingredients.
Heat to boiling, reduce heat to low.
Simmer uncovered, about 10 minutes, stirring occasionally.
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