Bobby Flay's Indian-Spice BBQ Sauce


New member
Aug 1, 2019
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New York state
Bronson 20
Tired of the same old BBQ sauce? This went perfectly with the pork ribs I cooked on my Bronson 20.

2 TBS neutral oil such as canola
1 Spanish onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 jalapeno, coarsely chopped
1 TBS grated fresh ginger root
2-3 tsp ground cumin
1 TBS ground coriander
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1 TBS Tiger sauce, available on
4 shakes Tabasco or to taste
1 28-oz can San Marzano tomatoes
1/2 cup light brown sugar
3 TBS tamarind concentrate or paste, available on
1/4 cup fresh cilantro, coarsely chopped

Saute the onion, garlic and jalapeno in the oil for about 4 to 5 minutes over medium heat until softened. Add the ginger root and cook another 2 minutes. Add the spices and cook until well mellowed, about 20 minutes. Stir occasionally. Add the tomatoes and their juice, the brown sugar, tamarind concentrate, Tiger sauce, Tabasco and cilantro. Stir to combine. Cook until thickened, about 30-40 minutes, stirring occasionally. Cool briefly, about 15 minutes. Transfer to a food processor and process until smooth. Store in refrigerator. Comes from the excellent book "Boy Meets Grill." I added the tamarind and Tabasco. A bit of work, but well worth it. Made it ahead inside on the stove, so it would be ready when I grilled my ribs.

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