iBBQ Sauces & Dips

Sauces & Dips

Grilling enthusiasts may agree on the need for an outdoor bbq table but when it comes to method and technique, there is no unanimity of views. They have honed their cooking skills at the grill over countless hours, carefully perfecting wonderful meals for family and friends. One fact that is generally accepted by most outdoor chefs is the importance of sauces and dips. When married with a variety of grilled proteins or vegetables these sauces and dips impart lasting flavor and punch. They are the perfect partners to grilled foods.

Mustard Based BBQ Sauce

We find this sweet mustard based sauce to be the perfect accompaniment for grilled pork chops, pork tenderloin and chicken breasts. Best of all; it only takes about 10 minutes to prepare and is guaranteed to please every guest sitting at your bbq table


  • ½ C Dijon mustard
  • ½ C brown sugar
  • 2 T ketchup
  • 2 T honey
  • 2 T cider vinegar
  • 2 T water
  • 1 tsp onion powder
  • ½ tsp black pepper


  • Stir together all the ingredients and heat over medium until the sauce begins to simmer.
  • Adjust heat and simmer over medium/low, stirring occasionally for 5 7 minutes.
  • Remove from heat and cool to room temperature. Store, refrigerated, in an airtight container.
Yield: 1 C

Mustard BBQ Sauce & Mayo Dip

Combine equal amounts of the Mustard Based BBQ Sauce and mayonnaise to make the perfect dip for chicken nuggets, grilled skinless & boneless chicken breast or fresh veggies.

Tomato Based BBQ Sauce

On our bbq table, this is our go to sauce for ribs, steaks and burgers. It's a versatile, flavorful crowd pleaser. We put some heat into the sauce but feel free to add more or less according to your taste-buds. Children are often not so fond of serious heat so if you are feeding little ones you may want to ease up on the chipotle powder. If you choose to make a milder sauce you can always keep a bottle of Sriracha or other hot sauce next to the grill and knock it up a notch for the heat lovers! ibbq-sauces-dips-post


  • 1 C ketchup
  • 1 C chili Sauce
  • ¼ C Dijon mustard
  • ¼ C vinegar
  • ¼ C water
  • 3/4 C brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ¼ tsp cumin
  • ½ tsp Smoked chipotle powder
  • ½ tsp kosher salt flakes
  • ½ tsp black pepper


Mix all ingredients together in a saucepan and bring up to the boiling point over medium-high heat. Adjust heat under the pot and let simmer for 10 minutes while stirring occasionally. Remove from heat and cool. Store refrigerated in an air-tight container. Yield: 3 C

Veggie Dip

Combine ¼ C Tomato Based BBQ Sauce with ¼ C sour cream and 2 T mayonnaises to make a refreshing dip for a small platter of fresh crisp veggies.

Sweet Thai Chili Sauce

You will be sure to find on our bbq table the Sweet Thai Chili Sauce is our favorite Asian sauce. We use this one to baste grilled chicken, fish and shellfish. We also include it in a variety of wok dishes and dips. In fact, when we make this sauce we always double the batch because it finds its way into so many of our recipes. We leave the seeds in the Jalapeño peppers when making this sauce because we like the extra heat. If you want less heat you may want to deseed the Jalapeños and remove the membranes before dropping them into the blender.


  • 4 garlic cloves, peeled & crushed through a press
  • 2 red Jalapeño or serrano peppers (stems removed)
  • ¼ cup rice vinegar
  • ½ cup sugar
  • 1 tsp salt
  • ¾ C plus 2 T water
  • 1 tablespoon cornstarch


  • Combine the crushed garlic cloves, peppers, rice vinegar, sugar, salt and 2 C of the water in a blender. Blend until the peppers have broken down into small bits.
  • Pour the mixture into a saucepan heat over medium high until the sauce comes to a boil.
  • Lower the heat and simmer 3 4 minutes until the garlic and peppers soften.
  • Make a thin paste by mixing the cornstarch with the remaining 2 T of water.
  • Whisk the cornstarch paste into the simmering sauce and continue to whisk as the sauce thickens. This will only take a minute.
  • Remove from heat and cool before refrigerating.