Island BBQ Sauce

Island BBQ Sauce

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Inspired by Home Cooks

“This is a slightly spicy tomato-based barbecue sauce made with rum.”

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Adjust Servings

Original recipe yields 3 cups


  1. Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, SPLENDA® Brown Sugar Blend, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

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Reviews (3)

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If you use the "clasic ketchup" recipe provided on this website instead of regular ketsup it cuts way down on the sugar and carbs. The hoisin sause also contains sugar so I use 1 tab of it. I did not use the rum - instead I used 1/2 cup crushed pineapple.



The instructions are confusing in this recipe. It calls for 1/2 cup spiced rum "divided," but the instructions just say to mix the rum (no qty?) into the other ingredients, so I added all of it. But then at the end it says to "stir in remaining rum"…what remaining rum?? I don't know, I just added another splash of rum at the end. The flavor is intense, interesting (different), and was tasty on grilled bone-in chicken breasts.



I'll make it again. I only used a tiny pinch..probably only a fraction..of the cayenne it calls for & made up for it w/a much lighter "creole" seasoning as I'm SUPER touchy about spiciness (I like FLAVOR, *NOT* hot-spicy!). I also used real brown sugar (stevia) instead of splenda b/c I like my body & I'd rather not poison it w/anything fake..but that's a personal choice.

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Amount Per Serving (24 total)

  • Calories
  • 71 cal
  • 4%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Island Punch


next recipe:

Pink Dipping Sauce