Casa di Graffagnino's Hot Lips BBQ Sauce

Donna Graffagnino


It took me a while to develop just the right taste for this firey and tangy concoction. It's great on burgers, ribs, chicken, sausage, pulled pork, shredded beef, you name it. This is not a sweet sauce, it has bold flavors that leaves a lingering heat on your tongue and lips, as the name implies. The Option in the recipe allows you to reduce the heat while keeping the big bold flavor.

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16 oz


10 Min


1 Hr 15 Min


Stove Top


1 c
ketchup (heinz)
1/4 c
apple cider vinegar
4 Tbsp
beer (regular, light, non-alcohol) do not omit!
3 Tbsp
dark brown sugar
3 Tbsp
worcestershire sauce (lea & perrin's)
1 tsp
liquid smoke
1/2 tsp
1/2 tsp
granulated garlic or powder
1/2 tsp
granulated onion or powder
1/2 tsp
season salt (lawry's)
3/8 tsp
mccormick's roasted garlic & bell pepper (ground)
3/8 tsp
dried bell pepper, (ground)
1 1/4 tsp
cayenne pepper

Directions Step-By-Step

Using a spice grinder or blender, grind up the roasted garlic & bell pepper, then grind the dried bell pepper into fine granules. After the seasonings are ground then measure 3/8 teaspoons each.
Put all ingredients into a heavy saucepan and simmer, uncovered, on low for 1 hour stirring often to prevent sticking. Cook until it reaches desired consistency. The thicker it gets the more often you need to stir.
Store in refrigerator for 6 months or more, but it won't last that long!
*OPTION: Using the Hot Lips recipe make the following change for less heat.

BIG & BOLD - Change cayenne from 1 1/4 to 1/8 teaspoon

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy, Healthy