Black Treacle BBQ Sauce

Welcome to Phatman’s Foods, a savory junction where time-honored family recipes meet the creative flair of a seasoned chef. Today, we delve into the smoky realm of one of my favorite culinary arts – barbecuing over charcoal. For me, there’s an unparalleled joy in the alchemy of fire, smoke, and quality meat, a passion that’s been kindled and nurtured over years spent by the grill.

I’ve spent countless hours perfecting the craft, the result of which is not just beautifully cooked meat, but a companion to enhance its flavor – my Dark Treacle Barbecue Sauce. This isn’t merely a condiment, it’s the culmination of a relentless pursuit to create a perfect marriage between meat and flavor.

Sweetness has always been a dominant preference on my palate. This sauce, with its rich notes of dark treacle and brown sugar, mirrors that preference exquisitely. Yet, it doesn’t stop at sweetness. It journeys through tangy undertones, hits of smoky mesquite, and a gentle heat from fresh chillies, making it a vibrant symphony of flavors.

Whether you’re glazing it over slow-cooked ribs or serving it as a dipping sauce for succulent pulled pork, it elevates the barbecue experience. It embodies the essence of what I love about cooking – the joy of sharing something made with passion and personal touch.

So, light up the grill, slather on the sauce, and join me in celebrating the art of barbecue. Let’s create something deliciously unforgettable together.


  • 4 ripe tomatoes, chopped
  • 1 cup dark treacle
  • 1/2 cup apple cider vinegar
  • 1 tsp celery salt
  • 2 tsp paprika
  • 1 tsp smoked mesquite
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 2 fresh chillies, finely chopped
  • 1 large onion, finely chopped
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup brown sugar


  1. In a large saucepan, combine the tomatoes, onion, and chillies over medium heat. Cook for about 10 minutes, until the vegetables have softened.
  2. Add the dark treacle, apple cider vinegar, and brown sugar to the saucepan. Stir until the sugar and treacle have fully dissolved.
  3. Add the celery salt, paprika, smoked mesquite, garlic powder, and mustard powder to the saucepan. Stir to combine.
  4. Reduce the heat to low and let the sauce simmer for about 30-40 minutes, until it has thickened to your liking. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
  5. Once the sauce has thickened, you can use an immersion blender to puree it until smooth, or you can leave it chunky if you prefer.
  6. Taste the sauce and adjust the seasoning with salt and pepper as needed.
  7. Allow the sauce to cool before using, or store it in an airtight container in the refrigerator. It should keep for about a week.

Notes and Tips:

  • If you prefer a sweeter sauce, feel free to add more treacle or brown sugar.
  • The amount of chillies can be adjusted depending on your heat preference.
  • If you don’t have fresh tomatoes on hand, canned tomatoes work as well. Use about 1 can (14 oz).
  • If you want to keep this sauce for a longer period of time, consider canning it. Just be sure to follow safe canning practices.
  • This sauce is excellent on grilled meats, but can also be used as a dipping sauce or sandwich spread. Try it on ribs, chicken, or even burgers!

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