Spicy Black Raspberry BBQ Sauce

If you ask me, black raspberry BBQ sauce is a game changer for your grilling routine.

This sweet and tangy sauce brings together the tartness of fresh black raspberries with classic BBQ flavors. The berries add a fruity twist that pairs perfectly with smoky spices and a touch of heat.

It’s brushed onto ribs, chicken, or pork during the last few minutes of grilling. The natural sugars in the raspberries help create a nice glaze that sticks to the meat without burning.

It’s a crowd-pleasing sauce that takes your backyard BBQ up a notch, perfect for summer cookouts when you want something a little different.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this BBQ sauce, but frozen ones work just as well if that’s what you have on hand. If using frozen berries, make sure to thaw them completely and drain off any excess liquid before adding them to your sauce. Fresh berries should be sorted through carefully to remove any stems, leaves, or overripe fruit that might affect the flavor. You can find black raspberries at farmers markets during their peak season (usually mid to late summer), or check the frozen fruit section of your grocery store year-round. Either way, give them a gentle rinse and let them drain well before cooking to avoid watering down your sauce.

Options for Substitutions

This sauce is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Black raspberries: If you can’t find black raspberries, regular red raspberries work great, or try blackberries for a similar deep flavor. Frozen berries are fine too – just thaw and drain them first.
• Black raspberry vinegar: This can be tricky to find, so substitute with regular raspberry vinegar, red wine vinegar, or even apple cider vinegar. You might want to add an extra tablespoon of berries to keep that fruity punch.
• Carolina Reaper Powder: This stuff is seriously hot! You can use cayenne pepper, chipotle powder, or hot paprika instead. Start with just a pinch since Carolina Reaper is one of the hottest peppers around.
• Brown sugar: White sugar works fine, or try honey or maple syrup (use about 1/3 cup since they’re liquid). Coconut sugar is another good option that adds a slight caramel note.
• BBQ sauce: Any store-bought BBQ sauce will do here – whether it’s sweet, smoky, or tangy. This is really about your personal preference and what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making black raspberry BBQ sauce is adding too much Carolina Reaper powder at once – this stuff is seriously hot, so start with just a pinch and taste as you go since you can always add more but you can’t take it back.

Another common error is not straining the sauce after cooking, which leaves you with seeds and pulp that can make the texture gritty instead of smooth and glossy.

Be careful not to cook the sauce on high heat, as the natural sugars from the raspberries and brown sugar can burn quickly and turn bitter – keep it at a gentle simmer and stir frequently.

For the best flavor, let the sauce cool completely before using it, as this allows all the ingredients to meld together and the heat level to settle into a more balanced taste.

What to Serve With Black Raspberry BBQ Sauce?

This sweet and tangy sauce is perfect for slathering on grilled chicken, pork ribs, or even salmon for a fruity twist on your usual BBQ favorites. I love brushing it on chicken thighs during the last few minutes of grilling so it gets all caramelized and sticky. The sauce also works great as a dipping sauce for grilled shrimp skewers or even as a glaze for pork tenderloin. Since it has a nice kick from the Carolina Reaper powder, pair it with cooling sides like coleslaw, potato salad, or grilled corn on the cob to balance out the heat.

Storage Instructions

Refrigerate: This black raspberry BBQ sauce keeps really well in the fridge! Store it in a clean glass jar or airtight container for up to 2 weeks. The flavors actually get better after a day or two, so don’t be afraid to make it ahead of your next cookout.

Freeze: You can freeze this sauce in ice cube trays for perfect single-serving portions, then transfer the cubes to a freezer bag once solid. It’ll keep for up to 6 months this way. Just thaw what you need in the fridge overnight before using.

Use: Give the sauce a good stir before each use since the ingredients can separate a bit over time. If it seems too thick after storing, you can thin it out with a splash of apple cider vinegar or water. It’s perfect for brushing on grilled meats or as a dipping sauce!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 2-4 g
• Fat: 0-2 g
• Carbohydrates: 120-135 g

Ingredients

• 1 cup fresh black raspberries, rinsed and well drained
• 1/2 cup black raspberry-infused vinegar
• 1/2 cup packed brown sugar
• 1/2 cup tomato ketchup
• 1/2 cup barbecue sauce
• 2 tsp barbecue spice blend
• 1/4 tsp carolina reaper chili powder (adjust heat by starting with 1/8 tsp at a time)

Step 1: Prepare the Black Raspberries

• 1 cup fresh black raspberries, rinsed and well drained

Pick through the black raspberries, removing any stems or debris.

Rinse them under cold water using a strainer and allow all excess water to drain off.

This ensures your sauce will be free of unwanted bits and not watered down.

Step 2: Combine Raspberries with Vinegar

• 1 cup fresh black raspberries, rinsed and well drained (from Step 1)
• 1/2 cup black raspberry-infused vinegar

Transfer the well-drained black raspberries to a saucepan.

Add the black raspberry-infused vinegar.

This begins to infuse the sauce base with a deep berry flavor.

Step 3: Add Sweeteners and Sauces

• 1/2 cup packed brown sugar
• 1/2 cup tomato ketchup
• 1/2 cup barbecue sauce

Stir in the packed brown sugar and tomato ketchup, then add the barbecue sauce to the raspberry and vinegar mixture in the saucepan.

Mix all the ingredients thoroughly to ensure an even blend.

Step 4: Season and Cook the Sauce

• 2 tsp barbecue spice blend

Add the barbecue spice blend to the saucepan, adjusting the amount according to your taste.

Bring the mixture to a boil over medium-high heat, then reduce the heat to prevent boiling over.

Stir occasionally with a spatula to keep the sauce from sticking.

Let it cook until thickened, about 20 to 30 minutes.

I like to taste the sauce halfway through cooking to see if it needs a little extra spice.

Step 5: Strain and Finish the Sauce

• 1/4 tsp Carolina Reaper chili powder (adjust heat by starting with 1/8 tsp at a time)

Once thickened, pour the hot sauce through a large fine strainer into a container.

Use a spatula to press the raspberry pulp through, extracting as much liquid as possible and discarding the seeds.

Return the strained sauce to the saucepan.

Gradually stir in the Carolina Reaper chili powder in increments of 1/8 teaspoon over medium heat, tasting after each addition until you reach your preferred heat level.

This thoughtful approach ensures your sauce suits your spice tolerance.

Step 6: Jar and Store the Sauce

Pour the finished Black Raspberry Carolina Reaper BBQ Sauce into a sterilized canning jar.

Secure the lid and tighten the collar.

Label and date the jar, then store in the refrigerator for up to a month or more.

I always let the sauce cool to room temperature before refrigerating to prevent condensation inside the jar, which can affect the sauce’s texture.

Spicy Black Raspberry BBQ Sauce

Delicious Spicy Black Raspberry BBQ Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 550 kcal

Ingredients

  

For the sauce:

• 1 cup fresh black raspberries, rinsed and well drained
• 1/2 cup black raspberry-infused vinegar
• 1/2 cup packed brown sugar
• 1/2 cup tomato ketchup
• 1/2 cup barbecue sauce
• 2 tsp barbecue spice blend
• 1/4 tsp Carolina Reaper chili powder (adjust heat by starting with 1/8 tsp at a time)

Instructions

 

• Pick through the black raspberries, removing any stems or debris. Rinse them under cold water using a strainer and allow all excess water to drain off. This ensures your sauce will be free of unwanted bits and not watered down.
• Transfer the well-drained black raspberries to a saucepan. Add the black raspberry-infused vinegar. This begins to infuse the sauce base with a deep berry flavor.
• Stir in the packed brown sugar and tomato ketchup, then add the barbecue sauce to the raspberry and vinegar mixture in the saucepan. Mix all the ingredients thoroughly to ensure an even blend.
• Add the barbecue spice blend to the saucepan, adjusting the amount according to your taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to prevent boiling over. Stir occasionally with a spatula to keep the sauce from sticking. Let it cook until thickened, about 20 to 30 minutes. I like to taste the sauce halfway through cooking to see if it needs a little extra spice.
• Once thickened, pour the hot sauce through a large fine strainer into a container. Use a spatula to press the raspberry pulp through, extracting as much liquid as possible and discarding the seeds. Return the strained sauce to the saucepan. Gradually stir in the Carolina Reaper chili powder in increments of 1/8 teaspoon over medium heat, tasting after each addition until you reach your preferred heat level. This thoughtful approach ensures your sauce suits your spice tolerance.
• Pour the finished Black Raspberry Carolina Reaper BBQ Sauce into a sterilized canning jar. Secure the lid and tighten the collar. Label and date the jar, then store in the refrigerator for up to a month or more. I always let the sauce cool to room temperature before refrigerating to prevent condensation inside the jar, which can affect the sauce’s texture.