Orange BBQ Sauce Recipes
Oranges
If you want citrus based but looking for something not as tart as lemon or limes, then any of these Orange BBQ Sauce Recipes are perfect. Oranges give barbecue sauce a sweet as well as a citrus tangy flavor, completely different and distinct from the other citrus based sauces.
Citrus Based BBQ Sauce Recipes
Citrus
This section is dedicated to some of the favorite citrus based barbecue sauce recipes around. Orange based BBQ sauces are not unfamiliar but some of the Lemon and especially Lime based sauce recipes maybe something you have not tried before.
Most of the time these sauces are best on chicken and fish, and sometimes pork. We’ve searched the planet over for some very unique recipes for you to try so enjoy!
Orange BBQ Sauce Recipes
Lemon BBQ Sauce Recipes
Lime BBQ Sauce Recipes
Pineapple BBQ Sauce Recipes
Apricot Pineapple BBQ Sauce
Pineapple BBQ Sauce
I guess this recipe just couldn’t get enough fruit in it! But if you like apricots, it’s a great additional ingredient to this pineapple BBQ sauce recipe.
- 1 onion minced
- 1 tbl oil
- 1 jar apricot-pineapple preserves (18 oz)
- ¼ cup pineapple juice
- 1 can tomato sauce – (15 oz)
- ½ cup cider vinegar plus
- 2 tbl cider vinegar
- 1 garlic clove minced
- ½ tsp Worcestershire sauce
- Salt to taste
- Fry onion in oil over medium-high heat until golden, 3 to 5 minutes. Add preserves, pineapple juice, tomato sauce, vinegar, garlic and Worcestershire and bring to boil. Simmer until thick and flavors have melded, 1 hour. Add salt to taste.
- Serve with pork chops or ribs.
- This recipe yields 3 cups.
Pineapple & Jack Daniel’s BBQ Sauce
Jack Daniels BBQ Sauce
Here’s a Jack Daniel’s BBQ Sauce recipe that also includes Pineapple that adds a nice sweet fruity taste to the sauce.
- ½ lg Onion, minced
- ½ c crushed pineapple
- 4 Cloves Garlic, minced
- ¾ c Jack Daniel’s Whiskey
- 2 c Catsup
- ⅓ c Vinegar
- ¼ c Worcestershire Sauce
- ½ c Brown Sugar, packed
- ¾ c Molasses
- ½ ts Black Pepper
- ½ tb Salt
- ¼ c Tomato Paste
- 2 tb Liquid Smoke
- ⅓ ts Tabasco
- Combine onion, garlic, and Jack Daniel’s Whiskey in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.
- NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.
Orange BBQ Sauce
Orange gives barbecue sauce sweetness and freshness. This is a great basic Orange BBQ Sauce recipe to try if you have never made an orange flavored barbecue sauce before. This recipe uses Orange concentrate vs. real oranges so if you are in a hurry and you don’t have fresh oranges you can still make this recipe.
- 1 can of frozen orange juice concentrate
- ⅓ cup brown sugar
- ¼ cup corn syrup
- ½ cup malt vinegar (or other vinegar)
- ¾ cup water
- 1 teaspoon prepared mustard
- 1 tablespoon Soy Sauce
- Salt and pepper to taste
- Thaw orange juice.
- Using a whisk, mix together brown sugar, corn syrup and vinegar. Whisk until sugar is dissolved and ingredients are well blended.
- Whisk in thawed orange juice concentrate, water, mustard, soy sauce, salt and pepper. Whisk vigorously to combine.
- Yield: about 2-1/4 cups.
Sweet Orange BBQ Sauce (dipping sauce)
Orange Dipping Sauce
I love dipping sauces so I couldn’t resist adding this Sweet Orange BBQ dipping Sauce recipe to the list. Since it’s a dipping sauce, you can use it for more than just grilled and barbecue meats. It’s great with egg rolls and other fried type foods like chicken fingers.
- ¾ cup orange juice
- 1 tablespoon molasses
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped garlic
- ½ cup chopped yellow onion
- ¼ cup firmly packed light brown sugar
- 1 teaspoon hot sauce
- 1 teaspoon worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 1 tablespoon peeled and grated fresh ginger
- ¼ teaspoon fresh ground black pepper
- Process in a blender or food processor until smooth – about 15 seconds.
- Scrape down sides and pulse two or three times more.
- Will keep in the fridge up to two weeks.
Orange Maple BBQ Sauce
This Orange Maple BBQ Sauce Recipe has a lot of ingredients so the flavor of the final barbecue sauce is more complex. THe maple syrup adds flavor as well as a sweetening ingredient to the sauce.
- 2 tablespoons canola oil (any veg oil will do)
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tables ginger, chopped
- 3 tables mirin (red wine would make an OK substitution)
- 15 oz can stewed tomatoes
- 6 oz tomato paste
- zest of ½ an orange
- juice of an orange
- 1 tablespoon soy sauce
- ½ teaspoon anise seed, crushed
- ¼ teaspoon allspice
- fresh black pepper
- ¼ cup water
- 1 teaspoon liquid smoke (optional)
- 3 tablespoons pure maple syrup
- Over medium-high heat saute onions in oil 5 minutes, until translucent. Add garlic, ginger, anise, black pepper, saute 5 more minutes. Add mirin to deglaze the pan. Add stewed tomatoes, orange juice, soy sauce, water and allspice and bring to a low boil, uncovered. You may need to lower the heat a bit. Let boil about 20 minutes, stirring occasionally.
- Remove from heat and let cool just enough so that you can put it in theblender. It takes about 15 minutes for it to cool down enough, so that it’s not steaming like crazy.
- Add maple syrup and liquid smoke and puree.
Orange BBQ Sauce (with Molasses)
This Oran
ge BBQ Sauce Recipe is has a sweet and asian flavor to it. The soy sauce and ginger gives the asian flavor and the molasses gives you the sweet flavor you want and works great with the orange flavoring. I like this recipe on ribs but you could use it on chicken as well.
- 6 oz Chili sauce
- ¼ cup Orange juice
- ¼ cup Soy sauce
- ¼ cup Molasses
- 2 tb vinegar, chinese black
- 2 tb Onion, grated
- ½ ts ginger, grated
- 2 ts sauce, hot pepper
- Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1¼ cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef.
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