The Best Dang Rib Sauce, Period


"This sauce began as a dare to top an ex-boyfriend's father's locally famous sauce. Something magical happens when it hits the grill! Don't forget to add to the ribs in the last 5 to 10 minutes of cooking, or else the high sugar content will scorch. Don't let the strong smell of vinegar scare you while cooking; the flavor of the sauce after cooking does not reflect the scent that fills the kitchen while cooking."

Ingredients 51 m {{adjustedServings}} servings 104 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
  2. Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
  3. Store refrigerated.
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Reviews 7

  1. 7 Ratings


Hello all! I just wanted to share that in the spirit of continuous improvement, recently discovered that the flavor is MUCH better using Yukon Jack canadian whiskey instead of the marsala. Sorry about giving myself 5 stars, but had to place a rating to leave this note! :) Also, wanted to say please do substitute where you want or need! Often I'm forced to use jalepenos because it's hard to find exotic peppers in cincinnati ohio. If you find something works better, please share! I'm constantly subbing out things in other's recipes and love to hear what works for you. Thank you for trying my recipe!! XOXO Noelle


I used this as a guide as I had to make tons of substitutions with what I had on hand...I loved how it turned out though! I cut back on the sugar, used no honey, and as I didn't have molasses I tried adding a bit of unsweetened chocolate for the dark flavor. I used a roasted jalapeno instead of a poblano, regular cooking white wine for marsala, white and red wine vinegar instead of cider vinegar, plus a little chipotle with adobo for the smoky flavor...LOL, it was a great guide for a fun BBQ sauce! And I was happy it didn't call for Ketchup (my apologies for making so many changes...I just didn't want to go to the store!)

Mike Harvey, daPITA

I agree that it is nice to have a bbq suce that does not require ketchup. This is a good stand alone sauce but has me wondering what I can do to satisfy whatever it is I think I'm missing.