Chipotle BBQ Sauce Recipe

This thick, glossy Chipotle BBQ Sauce Recipe is made with smoky chipotles in adobo, brown sugar, and tangy spices, ready in just 20 minutes. The sauce transforms on the stove as it bubbles down into a rich, sticky glaze that clings perfectly to ribs or chicken. I love making this batch because it delivers a deep, complex heat that bottled versions just can’t match.

Better Than Takeaway

I used to grab those expensive bottles of craft BBQ sauce from the grocery store, assuming I couldn’t replicate that smoky depth at home. I was wrong; the secret isn’t some fancy equipment, but rather using real chipotle peppers in adobo sauce instead of just dried powder. The difference in texture and heat profile is immediate, giving you that authentic restaurant-style sticky finish.

My first attempt was a bit too thin because I didn’t let the sugars caramelize enough with the vinegar. I learned that a gentle, steady simmer is non-negotiable for getting that perfect coating consistency. Now, I always make a double batch because it disappears faster than the main dish whenever we host a barbecue.

Jump to Recipe

Chipotle BBQ Sauce Recipe Ingredients

• 1 cup ketchup
• 3 chipotle peppers in adobo sauce (finely minced)
• 1 tbsp adobo sauce (from the can)
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar, packed
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tbsp olive oil or butter
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chipotle BBQ Sauce Recipe

1. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Combine Ingredients: Add the ketchup, minced chipotle peppers, adobo sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and pepper. Whisk everything together until the brown sugar has dissolved and the mixture is smooth.
3. Simmer the Sauce: Reduce the heat to low and let the sauce simmer gently for 15 to 20 minutes. Stir occasionally to prevent sticking. The sauce will darken slightly and thicken enough to coat the back of a spoon.
4. Blend (Optional): For a completely smooth texture, transfer the cooled sauce to a blender or use an immersion blender directly in the pot. Pulse until silky. If you prefer a chunky, rustic sauce with bits of onion and pepper, you can skip this step.

Recipe Tips

• Control the Spice: Chipotle peppers pack a punch. If you want a milder sauce, scrape the seeds out of the peppers before mincing, or start with just one pepper and taste as you go.
• Let It Rest: The flavors in this sauce meld and deepen significantly after sitting. Making it a day ahead allows the smoky heat to balance perfectly with the sweet acidity.
• Thickening Fix: If your sauce feels too runny after 20 minutes, keep simmering uncovered. The vinegar needs time to reduce, which naturally thickens the mixture without needing cornstarch.

What To Serve With Chipotle BBQ Sauce

This sauce is the perfect companion for grilled pork ribs, where the sticky sweetness creates an incredible bark. It also works beautifully brushed onto chicken thighs during the last few minutes of grilling or used as a dipping sauce for crispy sweet potato fries.

How To Store

Store the cooled sauce in an airtight jar or container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe bags or ice cube trays for up to three months; just thaw it in the fridge before using.

FAQs

Can I use chipotle powder instead of canned peppers?
Yes, but the flavor won’t be as rich. Use 1 teaspoon of chipotle powder in place of the canned peppers, but note that you will lose some of that tangy adobo depth.

Is this sauce very spicy?
It has a medium kick. The brown sugar and ketchup balance the heat, but you can easily adjust the spice level by adding more or fewer peppers.

Can I make this in a slow cooker?
You can, but it needs to reduce to thicken. It is much faster and more effective to make it on the stovetop where evaporation happens more efficiently.

Nutrition

• Calories: 35
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 180mg
• Total Carbohydrate: 8g
• Protein: 0g