Spicy Apricot BBQ Sauce – Ginger with Spice

This Apricot BBQ Sauce is everything you want in a homemade sauce: sweet, smoky, tangy, and with just the right kick. Made with apricot jam as the base, it’s incredibly quick to put together and packs a unique flavor twist that elevates anything from grilled meats to roasted veggies.

Whether you’re glazing chicken, brushing ribs, or dipping fries, this is your new go-to sauce for summer and beyond. I love to serve it with grilled chicken, creamed corn, green beans and rice! But you could also use it for other cuisines like Thai lemongrass chicken thighs. 

Why you’ll love this recipe

Fruit-based BBQ sauces are a beloved twist on classic smoky barbecue flavor. Apricot brings natural sweetness and a subtle tartness that pairs beautifully with bold spices and tangy vinegar. This version blends pantry staples into something a little different – perfect for cookouts or adding life to leftovers.

It is a versatile flavor you can use on all your favorite summer dishes! It is fantastic both as a sauce, but also as a glaze for various meats and veggies. 

Ingredients

You will need

• apricot jam – The fruity, sweet, and sticky base. You can also use fresh apricots, read under Recipe FAQs

• honey – Adds depth and round sweetness. I love the flavor of honey and apricots, but when using an apricot jam, it’s already sweetened, so I would be careful not to overdo it here

• apple cider vinegar – For acidity and balance

• smoked paprika – Brings that signature smoky BBQ flavor without overpowering the other flavors

• garlic powder – For a savory backbone

• onion powder – Enhances the umami notes

• chili powder – Adjust to your preferred level of heat, but apricots love spicy!

• mustard powder (or substitute with coarse mustard) – sharpens the flavor

• Worcestershire sauce – Adds salt, tang, and umami

• water – To loosen the sauce to your preferred consistency

• optional – A splash of bourbon or lemon juice. For brightness or complexity

Instructions

Combine all ingredients in a small saucepan over medium heat. Bring to a simmer, stirring regularly to dissolve the jam and blend the flavors.

Let the sauce simmer for about 10 minutes, or until slightly thickened. Add a little extra water if it becomes too thick. For a smooth texture, blend briefly with an immersion blender, depending on your apricot jam.

Taste and adjust seasoning: Add more vinegar for tang, chili for heat, or honey for extra sweetness. Let cool slightly before using. It will thicken a bit more as it cools.

Substitutions

• Apricot jam: Use peach or mango jam for a tropical variation. You can even use orange marmalade for a slightly milder variation. Or even this clementine marmalade for your Thanksgiving or Christmas turkey!

• Apple cider vinegar: Substitute with white wine vinegar or lemon juice.

• Worcestershire sauce: Use soy sauce for a vegetarian version. Leave both out for a gluten-free option, unless you find a gluten-free version.

• Honey: Leave it out if your jam is already sweet enough, or replace it with maple syrup.

Variations

Here are some of my favorite variations of the apricot BBQ sauce:

• Spicy version: Add hot sauce or a pinch of cayenne pepper. It is already pretty spicy by default, but this takes it to another level.

• Bourbon glaze: Add 1–2 tablespoons of bourbon and let it simmer off for a more complex sauce.

• Chunky style: Mix in finely chopped dried apricots and/or fresh herbs for texture and brightness.

• Tangy mustard version: Add a spoonful of Dijon or grainy mustard for a sharper finish. This is easy to overdo, so start small, about 1 teaspoon.

Equipment

As with most of my recipes, you will only need a handful of kitchen staples: A small saucepan for simmering the sauce, and a spoon or whisk to stir and blend ingredients. You could also benefit from measuring spoons and cups for accuracy.

And an immersion blender can be useful if you want a silky smooth finish. I have not used this here, as my apricot jam was pretty smooth to begin with.

Storage

In the refrigerator: Store in an airtight jar or container for up to 2 weeks.

In the freezer: Can be frozen in small portions for up to 3 months. Remember to date and label the sauce. 

Let it come to room temperature or warm gently before serving if it has been chilled.

Expert tips

1. Simmer gently – Don’t boil aggressively, or the sugars may caramelize too fast and it can burn the sauce.
2. Adjust to taste – This sauce is super flexible. Tweak it depending on your main dish.
3. Make it ahead – It only gets better after a day in the fridge as the flavors meld.
4. Thin or thicken – Use water or simmer longer depending on how thick you want it. If you want it super thin, try using vegetable broth for a more complex flavor profile.

Recipe FAQs

Enjoy!

Did you like this recipe? Here are more BBQ dishes I think you would enjoy

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