Trip your trigger barbecue sauce

deb baldwin


I have made this sauce quite a few times and everyone just loves this.
My mom (mother-in-law)just does flip-flops over it. She puts it on everything.
This makes an excellent and very different sauce. Use this sauce to marinate, barbecue or just as a dipping sauce. Mom will give you a thumbs up if it is setting on the table "any" time of day.
This is great for any type of meat and I bet it is great on shrimp too!

I tweaked this recipe from Twyla Cook's "Spicy Tomato Jam" on JAP.

★★★★★ 1 vote
10 Min
35 Min
Stove Top


1 can(s)
tomato sauce, 15 oz
1 can(s)
tomato paste, 6 oz
1 1/3 c
2/3 c
brown sugar, firmly packed
2 Tbsp
ginger paste
1/4 tsp
chile pepper paste (for mild) or more to your taste
1/2 tsp
cloves, ground
2 Tbsp
cinnamon, ground
1/2 tsp
cumin powder
1/8 tsp
nutmeg, ground
1/2 tsp
4 Tbsp
cider vinegar
3/4 c
lemon juice


1Get all of your ingredients ready.
In a medium sauce pan, add tomato sauce and tomato paste.
2Simmer over medium to low heat.
As sauce is heating, add all the rest of the ingredients one at a time and stir after each addition.
3Simmer for 35 minutes. Stirring every once in a while.
Taste and adjust to your taste...
Pour into a 1 quart jar to store in the refrigerator.
4This is great for marinade (add enough sauce to slather meat) and put in a ziplock bag and let it set for at least 1 hour. Then bake or barbecue.
As a barbecue sauce: baste your meat the last few minutes.
As a dipping sauce: put into a small dish to serve with your meal.

About this Recipe

Course/Dish: Dips, Marinades, Other Sauces
Main Ingredient: Vegetable
Regional Style: American