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Epicurious

Spicy Cola Barbecue Sauce

3.9

(6)

Photo of Cola Scotch Bonnet Barbeque Sauce with Grilled Pork Spareribs.
Photo by Joseph De Leo, Food Styling by Christopher Barsch

The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that is both dense and dynamic. Heat from Scotch bonnet chiles and added depth from allspice allow this simple but substantive sauce to penetrate well into the flesh of whatever is being grilled, whether that's meaty portabello mushroom caps or a full rack of pork ribs.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes about 1½ cups

Ingredients

½ Scotch bonnet or habanero chile, seeds removed, deveined, finely chopped
1 12-oz. bottle or can of cola (such as Coca-Cola)
3 garlic cloves, finely chopped
¾ cup ketchup
½ cup (packed) dark brown sugar
½ cup grated sweet onion
1 Tbsp. Worcestershire sauce
½ tsp. ground allspice
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
½ tsp. coarsely ground black pepper

Preparation

  1. Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15–20 minutes. Let cool before using.

    Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

TagsSauceScotch BonnetChileVegetableHabanero ChileDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadSimmerJuneteenthEpicurious
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Reviews (6)

Back to TopTriangle

  • I made this, and the only substitution was using jalapeño and not Scotch bonnet as some of my family aren't as .... adventurous. Tastes good, will go on ribs tonight. But preparing it as written resulted in a watery sauce that needed far more reduction. Next time I will reduce the cola by half to begin with and then add the other ingredients; easier and less likely to burn on the stove. And I will make this again.

    • wcavers

    • Victoria, B.C., Canada

    • 7/3/2021

  • The flavors were pretty good but it was a very watery sauce. I let it reduce much longer than the recipe said to and it was still very watery. Next time I make this I will blend it so the solids hopefully thicken up the sauce.

    • milanbaldwin6007

    • Indiana

    • 7/7/2021

  • Sauce is very watery. I simmered the chili with the villa for 30 mins to reduce it. Then added the other ingredients and simmered till thicker. Best to reduce the sugar if you don’t want it too sweet. Delicious and a winner.

    • Teck

    • Singapore

    • 8/9/2022

  • I can't wait to try it! I will also try it and will try with Dr. Pepper.

    • Anonymous

    • 8/3/2023

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