This makes a small batch of about 10 ounces or less total. Obviously, you can adjust if needed.
Hooks Sweet n' spicy BBQ sauce
- 1 cup finished sweet and sour dressing (recipe below)
- 1/3 cup prepared mustard
- 1/3 cup Worcestershire sauce
- 1 Tbs Vizcaya brand Habanero sauce (red NOT the orange)
- 1 tsp sea salt
- ½ tsp black pepper (fresh cracked if possible)
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Chinese 5 spice
- 1 Tbs Honey
- 1 Tbs brown sugar
Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes.
Take off of heat and add 1 Tbs of honey and 1 Tbs brown sugar. Mix until incorporated.
Next add ½ Tbs of the habanero sauce, taste and add the remaining ½ Tbs according to heat preference. The finished sauce should not be overwhelmingly hot.
Cool to room temperature then store in a squeeze bottle or any other container in the fridge. *
Bring to room temperature before use.
Sweet and sour dressing
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 6 oz Dole 100% pineapple juice
- ¼ tsp ginger
- ¼ tsp garlic
- 1 Tbs cornstarch
- 1 Tbs water
- ¼ cup oil
Place all ingredients, except cornstarch and water, into a pan over medium heat.
Allow mixture to simmer about 10 minutes.
While this simmers mix cornstarch and water in a small bowl.
Add the cornstarch and water to the sweet and sour mixture. Bring to a boil for a minute.
Remove from heat and allow to come to room temp. *Put in sauce in blender and while running drizzle oil until dressing thickens.