Spicy Mesquite BBQ Sauce

Maple Mesquite BBQ Sauce

I wanted to recreate an appetizer we had a few months ago that was served with BBQ shrimp wrapped in bacon over polenta with corn and fresh chives, all drizzled with BBQ sauce. It was delish!

But first, I needed a BBQ sauce. Since most of the fancy BBQ sauces at the store are not gluten-free, I didn’t even bother looking and decided to make my own. It was a work day, so I needed it to easy! Basically, you throw everything in a sauce pan, boil, simmer for an hour and — wa-lah! Homemade BBQ Sauce.

My attempt to recreate the dish was about 90% there — the polenta was a bit bland and needs a bit more love before I can share. I omitted the bacon wrapped shrimp, since I made this our dinner, I wasn’t going to wrap all those shrimp — it would take forever! And the smell of the BBQ sauce, was making me so hungry! I must have taste tested a dozen times.

The Spicy Mesquite BBQ sauce was wonderful on the shrimp. It has a nice tangy, not too sweet, smokey taste with a bit of a kick at the end. (I’ve been eating it by the spoonful, so I can describe it.) The SO is excited to try it on ribs…I told him he’d be impressed with this BBQ sauce.  🙂

Tidbit | Another recipe that uses Mesquite Smoke Flavor (in case you need to buy) is a wonderful recipe from SkinnyTaste.com, Crock Pot Kalua Pork. It’s absolutely amazing!! I use a timer on my crockpot to start cooking while I sleep and 16 hours later — yumms! It does not disappoint!

Spicy Mesquite BBQ Sauce
Serves: Makes 3½ cups
  • 2 cups ketchup
  • 1 cup black coffee
  • ½ cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoon liquid mesquite smoke flavor*
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon dried, crushed rosemary leaves
  • ½ teaspoon dried marjoram leaves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground sage
  1. Combine all ingredients into a 2½ quart sauce pan.
  2. Stir until well combined using a wooden spoon or whisk.
  3. Over medium-high heat bring to a boil.
  4. Reduce heat to low and simmer for an hour uncovered. Stirring occasionally.
  5. Store in refrigerator for several weeks.
*Colgin Liquid Smoke is gluten-free
This post was shared with Mostly Homemade Mondays, Made By You Mondays, Gluten Free Wednesday, Waste Not Want Not and Allergy Free Wednesday.



    1. Thank you for hosting every Wednesday! This is our favorite BBQ sauce now. I was reading that in Texas, they throw in some coffee and I thought let’s give it go and see what happens. It was great decision!

  1. Oh my gosh this looks so good. My husband loves BBQ sauce but I rarely buy it because the GF stuff (Amy’s) is expensive. Like Elise, I like the addition of coffee, it must give it a nice rich flavour. Thanks so much for sharing this on WNWNW, I’m pinning and sharing it 🙂

    1. This is our favorite BBQ sauce. The SO always wants it on hand. It’s great too because you can freeze half for another time. I hope you enjoy it as much as we do! Thanks for hosting every week! And thanks for sharing 🙂

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