Fire up that grill and let’s get some BBQ on with …
Key Lime BBQ Sauce!
BBQ sauce is summer’s best friend. I think a summer without BBQ would be a tragedy. It would be the same as Laurel without Hardy ~ Lucy without Ethel ~ Fred without Barney. It just wouldn’t be right.
For a BBQ treat that’s balanced with the right amount of smokiness and a hint of citrus, try this Key Lime BBQ Sauce. I love to generously use it slathered over a rack of ribs that have also been given a lovely coat of Smokey Spice Rub! The sauce is also brilliant with chicken or drizzled over BBQ pizza.
It’s easy to make up a batch and keep for up to 2 weeks in the refrigerator or you can make several batches at a time and use a hot water bath to seal them as you would for preserving and keep them ready to go whenever you are firing up the grill.
If for any reason you are unable to get your hands on some Key Limes, you can use fresh limes instead, keep in mind that the taste of a Key Lime is more concentrated. I would probably use 1- 1 1/2 limes for this recipe, maybe a bit more depending on the amount of juice and how strong the limes might be. Just try it a little at a time, it’s easier to adjust flavor by adding more juice rather than having to correct too much of the juice flavor.
- 1/2 cup Ketchup
- 1/2 cup Dark Brown Sugar
- 1/8 cup Apple Cider Vinegar
- 1/2 cup Water
- 1 tsp Worcestershire Sauce
- 1 tsp Ground Mustard
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Liquid Smoke
- Juice of 3 Key Limes (1 - 1 1/2 Limes if you can't find Key Limes)
- In a medium saucepan, add all ingredients EXCEPT the Key Lime Juice, stir until well blended and bring to a boil.
- Turn off heat and leave to sit for at least 15 mintues
- Add in Key Lime Juice and mix well.
- Pour into jar with lid and seal. You may hear the lid pop sealing the jar. Store in a cool dry place (refrigerator) until ready to use.
Taste amazing slathered on a rack of ribs, over chicken, even pizza. My favorite ribs: first use a Smokey Spice Rub (recipe at www.littlefiggy.com/smokey-spice-rub/), and smear it all over the meat leaving to marinate preferably overnight or at least 3 - 4 hours.In a 325°F preheated oven, place the ribs bone side down on a foil lined baking sheet. Cover with foil and leave to cook for about 2 hours. Fire up the grill, remove ribs from oven and place on medium hot grill, cooking about 8 - 10 minutes on each side. Brush with Key Lime BBQ Sauce and allow the heat to glaze the meat. Meat is ready when it starts to pull away from the bone.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.