Smoky Peanut Butter BBQ Sauce for Ribs and Pulled Chicken

Quick Recipe Version (TL;DR)

• Yield: About 2 cups sauce (8 servings, 1/4 cup each)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 cup ketchup
• 1/2 cup smooth peanut butter
• 1/3 cup apple cider vinegar
• 1/3 cup packed dark brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon adobo sauce (from canned chipotles)
• 1 chipotle pepper in adobo, minced
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup water (plus 2–4 tablespoons more to thin, as needed)
• 1 teaspoon liquid smoke (optional but recommended)

Do This

• 1. In a medium saucepan, whisk together ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, soy sauce, water, adobo sauce, and minced chipotle.
• 2. Add peanut butter and whisk over medium-low heat until completely smooth and combined.
• 3. Stir in smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and liquid smoke (if using).
• 4. Bring to a gentle simmer (around 180–190°F / 82–88°C), then reduce heat to low and cook 10–12 minutes, stirring often, until thick and glossy.
• 5. Adjust thickness with 1–4 tablespoons additional water if needed; taste and add more salt or a splash of vinegar for tang.
• 6. Cool slightly before brushing onto grilled or oven-baked ribs, or tossing with warm pulled chicken or pork.

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Why You’ll Love This Recipe

• Classic BBQ flavor with a fun twist: creamy peanut butter adds body, richness, and a subtle nuttiness.
• Beautifully smoky and lightly spicy from chipotle, smoked paprika, and optional liquid smoke.
• Perfect for brushing on ribs, pulled chicken, pulled pork, or even grilled tofu and roasted veggies.
• Quick stovetop recipe that keeps well, so you can make it days ahead of time for easy weeknight or party cooking.

Grocery List

• Produce: 1 canned chipotle pepper in adobo (from a small can; you will use 1 pepper and some sauce)
• Dairy: None
• Pantry: Ketchup, smooth peanut butter, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, soy sauce, adobo sauce (from chipotles), smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, black pepper, liquid smoke (optional), water

Full Ingredients

Smoky Peanut-Butter BBQ Sauce

• 1 cup ketchup
• 1/2 cup smooth peanut butter (regular or natural, well-stirred)
• 1/3 cup apple cider vinegar
• 1/3 cup packed dark brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce (use low-sodium if preferred)
• 1 chipotle pepper in adobo, finely minced
• 1 tablespoon adobo sauce (from the chipotle can)
• 1/2 cup water, plus 2–4 tablespoons more as needed to adjust thickness
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon liquid smoke (optional but adds deeper smokiness)

Suggested Uses (Optional, Not Included in Nutrition)

• 1–2 racks pork ribs, cooked by your favorite method, for brushing and glazing
• 2 pounds cooked, shredded chicken or pork for tossing with the sauce

Step-by-Step Instructions

Step 1: Measure and Prep Your Ingredients

Before you start cooking, measure out all of your ingredients. Finely mince the chipotle pepper and scoop out 1 tablespoon of the adobo sauce from the same can. Stir your peanut butter well so it is smooth and pourable, especially if using natural peanut butter. Having everything ready makes the sauce come together quickly and prevents scorching while you hunt for ingredients.

Step 2: Build the Saucy Base

Place a medium saucepan (2–3 quarts) over medium-low heat. Add the ketchup, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, soy sauce, water, minced chipotle pepper, and adobo sauce. Whisk until the sugar is mostly dissolved and the mixture looks smooth and uniform. This combination forms the sweet-tangy, lightly spicy backbone of your BBQ sauce.

Step 3: Whisk in the Peanut Butter

Add the smooth peanut butter to the saucepan. Continue cooking over medium-low heat, whisking constantly, until the peanut butter melts and fully incorporates into the liquid, 2–3 minutes. The mixture will look slightly lighter in color and noticeably thicker and creamier. Keep the heat gentle so the sugars do not scorch on the bottom of the pan.

Step 4: Add the Smoky Spices

Stir in the smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, black pepper, and liquid smoke (if using). Whisk until all the spices are evenly distributed. The sauce should now have a deep reddish-brown color with a rich, glossy sheen. Taste a tiny spoonful (careful, it is hot) and note the balance of sweet, tangy, salty, and smoky; you will fine-tune it after simmering.

Step 5: Simmer to Thicken and Develop Flavor

Increase the heat just slightly until the sauce comes to a gentle simmer, then immediately reduce back to low. Aim for a low, steady bubble (around 180–190°F / 82–88°C), not a rolling boil. Simmer uncovered for 10–12 minutes, stirring every minute or so and scraping the bottom and corners of the pan with a heat-safe spatula to prevent sticking. As it cooks, the sauce will thicken to a spoon-coating consistency and the flavors will meld and deepen.

Step 6: Adjust Thickness and Seasoning

After 10–12 minutes, check the sauce. If it is thicker than you would like for brushing or tossing, whisk in 1–4 tablespoons additional water, a little at a time, until it easily drips off a spoon but still clings. Taste and adjust: add a pinch more salt for savoriness, a splash more vinegar for tang, or a teaspoon of brown sugar if you prefer sweeter sauce. When you are happy with the flavor, remove the pan from the heat and let the sauce cool for at least 10–15 minutes; it will thicken slightly more as it cools.

Step 7: Use on Ribs or Pulled Chicken

For ribs, brush a generous layer of warm sauce over cooked ribs during the last 10–15 minutes of grilling or oven baking, turning and basting several times to build a glossy, caramelized glaze. Serve extra sauce on the side. For pulled chicken or pork, warm the meat in a skillet or slow cooker, then stir in the sauce a bit at a time until everything is well coated but not soupy. Heat through for 3–5 minutes so the flavors soak into the meat, then serve.

Step 8: Cool and Store

Let any leftover sauce cool to room temperature. Transfer it to a clean glass jar or airtight container. Store in the refrigerator for up to 1 week, or freeze for longer storage (see detailed notes below). Give the sauce a good stir before using again, and thin with a splash of water if it has thickened in the fridge.

Pro Tips

• Control the heat level: This recipe uses one chipotle pepper for a gentle, warm spice. For a milder sauce, use half a pepper and the same amount of adobo; for a hotter sauce, add a second pepper.
• Choose the right peanut butter: Smooth, no-stir peanut butter gives the silkiest texture. Natural peanut butter works too; just be sure it is thoroughly stirred so you do not end up with oily or gritty sauce.
• Do not boil hard: High heat can cause the sugars and peanut butter to scorch and turn bitter. Keep the sauce at a lazy simmer and stir often.
• Adjust for brushing vs. tossing: Slightly thicker sauce is ideal for glazing ribs, while a looser sauce is better for tossing with pulled chicken or pork. A tablespoon or two of water can transform the texture.
• Split the batch: If cooking for a crowd with different heat or smoke preferences, simmer the sauce without chipotle and liquid smoke, divide it into two pots, and then add the spicy, smoky elements to only one.

Variations

• Thai-inspired twist: Add 1 tablespoon lime juice and 1 tablespoon fish sauce at the very end of cooking, and finish with a handful of chopped cilantro when serving over grilled chicken.
• Honey-peanut BBQ: Replace half of the brown sugar (about 2 2/3 tablespoons) with 2 tablespoons honey for a brighter, floral sweetness and extra sticky glaze on ribs.
• Extra-smoky version: Double the smoked paprika to 2 tablespoons and increase liquid smoke to 2 teaspoons for a bold, campfire-style flavor that stands up to heavily charred meats.

Storage & Make-Ahead

Cool the sauce completely, then transfer it to an airtight container or jar. Refrigerate for up to 1 week. For longer storage, freeze in small containers or ice cube trays for up to 3 months. Thaw overnight in the refrigerator or gently on the stovetop over low heat, stirring often. If the sauce thickens in the fridge or after freezing, loosen it with a spoonful of water or a splash of apple cider vinegar while reheating. This sauce is excellent to make a day or two ahead; the flavors actually deepen and mellow with time, making it perfect for prepping before a cookout or game day.

Nutrition (per serving)

Approximate values per 1/4-cup (4 tablespoon) serving of sauce (based on 8 servings, without meat): about 130–150 calories, 7 g fat, 17 g carbohydrates, 14 g sugar, 4 g protein, 260 mg sodium. Actual values will vary based on the specific brands of peanut butter, ketchup, soy sauce, and other ingredients used.