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Mississippi Sweet and Sour Barbeque Sauce

Mississippi Sweet and Sour Barbeque Sauce

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A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet


  1. Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.
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Ice Tea Lady

This recipe is excellent!! I have used it on pork, chicken and hamburgers. My grandson is allergic to corn syrup, so I left it out and added just a bit more brown sugar and molasses. VERY GOOD. This is the only bbq sauce I have made that he has liked. ENJOY


This is an excellent recipe...and easy to substitute things to change up flavors this!


Whew-Whee this is a fantastic BBQ sauce! I made this exactly as written and will do so again when this bottle is finished. It has a nice thickness to it and a very delicious “kick” to the sauce. We’ve used this on burgers, pulled pork, chicken and French fries. Of all of the barbeque sauces I have made, this version is my son’s favorite. He now lives out on his own and asked me to make it for him so that he doesn’t have to take my bottle home with him! Thanks TasteKing for sharing your recipe, it is almost time for me to make another batch. This recipe is definitely a keeper!