Big Pig Bomber BBQ

Ben Todd


I first started making sauces after finding some on '' and the base for this is one of them. But after a couple years of tweaking here and there I have come up with what I feel is the perfect sauce to use around the house and grill. This sauce always gets the most attention at parties and most of my friends and families ask for this specifically.

★★★★★ 1 vote
1.5 qts.
10 Min
1 Hr 5 Min
Stove Top



2 1/2 c
1 1/4 c
1 1/4 c
vegetable juice
1/2 c
cider vinegar
1 c
brown sugar
1/3 c
3 Tbsp
onion powder
3 Tbsp
garlic powder
1 1/2 Tbsp
black pepper
3 tsp
celery salt
3 tsp
allspice, ground


1 c
brown sugar (in addition to the previous one, use for sweet sauces)
1 - 2 tsp
cayenne pepper
2 Tbsp
1 Tbsp
red pepper flakes


1 3/4 c
dr. pepper (sub for water & vinegar)
1/2 medium
onion, minced (sub for onion powder)
2 Tbsp
garlic, minced (sub for garlic powder)
1/2 c
jack daniels/jim beam/southern comfort (sub for cider vinegar)


1ALLERGY NOTE: If you don't use the butter this recipe is both gluten and dairy free.
SWEET VS. SPICY: To take the zing out of this sauce all you need to do is subtract the black pepper and leave out the cayenne and pepper flakes. For an additional zing you can use the Spicy Hot V8 (or equivalent).
2Combine all ingredients into a three (3) quart pot and turn the burner on medium.
3Stir for 5 minutes continuously until you break up any chunks (the powdered spices are notorious for this).
4Turn the flame onto low and simmer for 1 - 2 hours. Stir occasionally.
5Store in an airtight container and refrigerate.
6STORING: If you can find a glass drink container I've found they work best but usually only hold a quart.
SERVING: If you plan on using this for sandwiches and the like you can put the cooled product into an empty ketchup/barbecue bottle.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy