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20 Best International BBQ Sauce Recipes (Part 1)

Updated on September 9, 2012

Travel internationally without leaving the backyard grill. Here are twenty BBQ sauce/marinades all with an authentic exotic flavor. This is Part One of Three hubs, each with their own different twenty recipes, so be sure to browse to all of them.

African Peri-Peri Sauce


2-1/2 tbsp (35 ml). olive oil

2 tbsp (30 ml). lemon juice

2 tbsp (30 ml). cayenne

1 tbsp (15 ml). salt

1-1/2 tsp (7 ml). garlic powder


Combine all ingredients.

Shake just before using, to mix ingredients again.

Use sparingly as it is VERY hot.

Peri Peri Chicken Sauce Recipe

1/4 c Fresh lime juice

2 tb Cider vinegar

1/2 ts Paprika

1/4 ts Angostura bitters

1 ts Hot pepper sauce, or to -taste

1 Dried hot red chili

1 Fresh chili (such as -jalapeno)

2 Cloves garlic

2 lb Whole chicken breast, with -skin and bone

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins. Makes 4 servings.

NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary." [Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]

Argentinian BBQ Sauce

6 or 7 clove garlic, chopped very fine

1/2 cup parsley, chopped

1/2 cup oregano

1/4 cup red dried pepper (the Italian type)

1 cup boiling water

1/2 cup white vinegar

1/2 cup olive oil

salt to taste

black pepper to taste

Mix the ingredients in the above order and then (when it cools) to

put in a closed jar (an empty mayonnaise jar is perfect for that)

and store in the refrigerator for at least 12 hrs. It's perfect if

you prepare the recipe one or two days before the BBQ. It can be

stored in the refrigerator for 10 or 15 days. You can put on the

meat or on the chicken before cooking (where the flavor is stronger)

or you can put the sauce on the meat after cooking.

Asian-Style Hoisin Barbecue Sauce

This sauce is good on shrimp, pork and chicken, whenever you want to have an Asian-style flavor.


1 1/4 cup hoisin sauce

1 tablespoon Asian hot chili sauce

1/4 cup plum wine

1 teaspoon garlic puree

1 tablespoon ginger powder

1 teaspoon Asian sesame oil


Combine ingredients in a small saucepan and bring to a boil. Remove from heat and cool.

Hoisin sauce is available in the Asian section of supermarkets. The chile sauce I like best comes in a clear plastic squeeze bottle with a rooster on the label and called Tuong Ot Sriracha.

Authentic Arawak Bar-B-Q Sauce

"This is a West Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and pork. Allow meat to marinate for at least an hour before cooking. Make sure you adjust the amount of chile peppers to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade."


6 green onions, chopped

3 tablespoons minced shallots

2 cloves garlic, minced

1 teaspoon ground ginger

1 tablespoon ground allspice

1 teaspoon ground black pepper

2 scotch bonnet chile peppers, chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 tablespoon brown sugar

1/2 cup fresh orange juice

1/2 cup cider vinegar

1/4 cup red wine

1/4 cup soy sauce

1/4 cup vegetable oil

1 tablespoon molasses


In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.

Bahama Marinade

1/4 cup rice vinegar

3 tablespoons orange juice

1 clove garlic - minced

1/2 teaspoon cumin seed - lightly toasted and crushed

1/2 teaspoon dried oregano - crushed

1/2 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon coarsely ground black pepper

1 dash ground red pepper

Bangkok Birds

PREP AND COOK TIME: About 1 1/2 hours

NOTES: In Bangkok and across Southeast Asia, skewered, grilled chickens are sold by street vendors. This recipe, from August 1990, is served with a Thai chili sauce.

MAKES: 4 servings

2 chickens (3 to 3 1/2 lb. each)

1/4 cup chopped garlic

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh ginger

1 teaspoon ground coriander

1 teaspoon coarse-ground pepper

1/4 cup Asian fish sauce (nuoc mam or nam pla) or soy sauce

Thai chili sauce (recipe follows)

1. Remove giblets and necks; save for another use. Rinse chickens. With poultry shears or a knife, split chickens lengthwise through breastbones. Pull birds open and place, skin up, on a flat surface. Press down firmly, cracking bones, until birds lie flat.

2. Insert a metal skewer (you need 4, each 10 to 12 in.; see above), across 1 chicken through drumstick (knee bent), then thigh, over backbone, through opposite thigh and its drumstick (knee bent). Repeat step with remaining chicken. Then, on both chickens, push another skewer parallel to the first through skin of outstretched wing into breast, over the backbone, through breast, and out through skin of opposite wing.

3. In a blender or food processor, whirl garlic, onions, ginger, coriander, pepper, and fish sauce until a coarse paste. Rub paste all over chickens.

4. Prepare barbecue for indirect heat (page 96, step 1). Lay chickens, skin up, on grill as directed (step 2). Cook until meat at thighbone is no longer pink (cut to test), about 1 1/4 hours.

5. Pull skewers from chickens, cut chickens into pieces, and serve with Thai chili sauce.

Per serving: 777 cal., 50% (387 cal.) from fat; 85 g protein; 43 g fat (12 g sat.); 8 g carbo (0.7 g fiber); 846 mg sodium; 264 mg chol.

Thai chili sauce

In a blender or food processor, combine

1 can (8 oz.) tomato sauce,

3 tablespoons firmly packed brown sugar,

2 tablespoons chopped garlic,

1 teaspoon chopped fresh serrano chili,

1/4 cup vinegar,

1 1/4 cups golden raisins, and 1/3 cup water;

whirl until raisins are coarsely chopped. Pour into a 10- to 12-inch frying pan. Stir sauce over high heat until reduced to 1 1/2 cups, about 10 minutes. Serve warm, at room temperature, or cold, adding salt to taste.

Spicy Italian Merinade

Let's get started... Begin by collecting the following:

2 cups olive oil

1 cup white vinegar

1/2 cup white wine

1/4 cup water

1/3 cup onion, grated

1 Tbs red pepper, crushed

1 tbs fresh basil, minced

1 Tbs fresh parsley, minced

4 cloves garlic, minced

1 tsp black pepper

1 tsp salt

1/2 tsp cayenne

Preparation is quite easy once you have all the ingredients. Simply combine everything in a glass, steel or coated saucepan and heat to a boil. Stir constantly since the tomato paste and sugar will burn easily. Reduce heat and simmer for 15 minutes - continue stirring. Store in the refrigerator and use over the next few days. Once the word is out, it won't last any longer than that! Enjoy!

Belizean Habanero Hot Sauce Recipe

1 sm Onion, chopped

2 Garlic, chopped

1 tb Olive oil

1 c Chopped carrots

2 c Water

4 Habaneros, seeds and stems

; removed, minced

3 tb Fresh lime juice

2 tb White vinegar

1 ts Salt

In a skillet, saute' the onion and garlic in the oil until soft. Add

the carrots and water and bring to a boil. Reduce the heat and simmer

until the carrots are soft. Remove from the heat and transfor to a

blender or food processor. Add the chiles, lime juice, vinegar and

salt and puree until smooth. Serve at room temperature and chilled.

Bermudan Hot Grilling Sauce

3 teaspoons brown sugar

4 tablespoons pineapple juice

4 tablespoons dark rum

4 tablespoons Tabasco or Bermudan hot sauce--(like Outerbridges), up to 5 tbsp.

one orange -- Juice of

1/8 teaspoon allspice


Mix all ingredients well, and use as a marinade, basting sauce, or dipping sauce.

Bombay Blend Bbq Sauce

1/2 cup cider -- sparkling

1 sliced onion

1 cup plain yogurt

1 tablespoon curry powder

3 tablespoons honey

1 salt & pepper to taste


Use on shrimp, chicken, and vegetables. Mix all ingredients well.

Brazilian Barbecue Sauce

8 Dried Malagueta chiles;

-seeds and stems removed,

-crushed -OR-

8 Piquin or Thai chiles

3 c Vinegar

1 ts Salt

1 tb Sugar

2 cl Garlic; crushed

1 sm Onion; minced

2 tb Italian parsley; minced

1 ts Rosemary; crushed

2 ts Fresh basil leaves; minced

2 ts Fresh thyme leaves; minced

2 ts Fresh marjoram or oregano

-leaves; minced

Combine all ingredients in a glass jar, cover, and shake well. Let

stand for at least 2 hours to blend the flavors. Store in a

refrigerator until ready to use.

Canadian Barbecue Sauce

1 1/2 c Canadian Beer

1 1/2 c Heinz Ketchup

1/2 c Dark Brown Sugar

4 tb Red Wine Vinegar or,

3 tb Balsamic Vinegar

2 ts Dijon Mustard (grey poupon)

2 ts Worcestershire Sauce

1 ts Dry Mustard (super fine)

1 ts Basil, crushed

5 x Red Chilies, crushed or,

Pepper Sauce to taste.

2 tb Olive Oil

3 cl Garlic, crushed and chopped

Fresh Ground Black Pepper

1) Combine vinegar, beer, worcestershire sauce in saucepan over medium

heat. Add brown sugar and stir to dissolve. Add all the rest,

bring to

a boil and simmer for 20 minutes.

2) Heat uncovered just before using.

If you like it hot, use the red chilies liberally, and use 1 tb of

black pepper added last.

Note: If using pork, parboil for 10 minutes, then bake until almost

done. Brush sauce on, and grill no more than 20 minutes.

Note: Beef ribs benefit from a water catch pan in the grill under

large rib sections; Slows the cooking. Brush sauce on last 2 turns.

Canadian Barn BBQ Sauce

"This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll love it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor."


1/2 cup applesauce

1/2 cup ketchup

2 cups packed brown sugar

6 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic salt

1/2 teaspoon ground cinnamon



In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

Caribbean BBQ Sauce

2 scotch bonnet chilies, fresh or dried

1 cup orange juice

1 cup honey

1/3 cup soy or Worcestershire sauce

1 TBS ginger

1 tsp allspice

2 cloves garlic

1 tsp dried thyme (1 TBS fresh)

Blend together well in the blender and then simmer in sauce pan for 5-10 minutes.

Let stand in fridge overnight for fullest flavor

Caribbean Sauce for Chicken or Pork

1 cup chili sauce

8 green onions, thinly sliced

2 to 4 jalapeno peppers, seeded and chopped

3 cloves garlic, minced

2 tablespoons cooking oil

1/4 cup lemon juice

1/4 cup chicken broth or water

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground allspice

In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice. Pour desired amount of sauce into small bowl. Brush on chicken or pork frequently the last 10 minutes of grilling. Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).

Store unused portion of sauce in refrigerator up to 3 weeks.

Caribbean Citrus-Mango Sauce

Mango Sauce

1 mango, peeled, seeded and diced

1/2 cup orange juice

2 tablespoons fresh lime juice

2 tablespoons honey

2 teaspoons cornstarch

1 1/2 tablespoons water

2 tablespoons dark rum

Mango Sauce: In a small saucepan, mix the mango, orange juice, lime juice and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally.

In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.

Caribbean Satay Sauce

1 cup plus 2 tablespoons lime juice

3/4 cup soy sauce

1 1/2 tablespoons sugar

1 tablespoon black pepper

1/4 teaspoon crushed red pepper

2 1/2 tablespoons minced garlic

2 1/4 cups chunky peanut butter

1 1/2 tablespoons ground ginger

In a large sauce pan combine lime juice and soy sauce. Heat until simmering and add sugar. Stir until sugar is disolved. Add peanut butter and continue stirring. Add remaining ingredients and mix well. Remove from heat and let cool to room temperature. Serve with grilled meats, especially chicken or pork.

This recipe will make plenty, so unless you are feeding a lot of people you might want to cut it in half. Do not refrigerate for more than a couple of days.

Char Siu Sauce Recipe

1/4 c Reduced sodium soy sauce

2 tb Honey

2 tb Sugar

2 tb Dry sherry

1 ts Salt

1 ts Chinese five-spice powder

3 Quarter-size slices fresh

-ginger, crushed

In a pan, combine soy, honey, sugar, sherry, salt,

five-spice and ginger. Heat for one minute to dissolve



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