Casa di Graffagnino's Big & Bold BBQ Sauce

Donna Graffagnino


It took me a while to develop just the right taste for this bold 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 is bold, as the name implies, with a mild to medium heat level. The Option in the recipe allows you to intensify the heat while keeping the big bold flavor.

☆☆☆☆☆ 0 votes
16 oz
10 Min
1 Hr 15 Min
Stove Top


1 c
ketchup (heinz)
1/4 c
apple cider vinegar
4 Tbsp
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)
1/8 tsp
cayenne pepper


1Using 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.
2Put 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!
3*OPTION: Using the Big & Bold recipe make the following change for more heat.

HOT LIPS - Change cayenne from 1/8 to 1 1/4 teaspoon

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American