How To Make Filipino Barbecue Sauce?

Most recipes use vinegar, tomato paste, or mayonnaise as a basis, along with liquid smoke, onion powder, spices like mustard and black pepper, and sweeteners like sugar or molasses. However, some recipes use other ingredients, such as liquid molasses or molasses.

What is the name of Filipino BBQ?

Various grilled or pit-roasted barbecue foods from the Philippines are called inihaw (pronounced [ni:ha]ee-NEE-how), also known as sinugba or inasal. They are often cooked from chicken or pig and are served with a soy sauce and vinegar-based dip on bamboo skewers or in little pieces. The phrase can also be used to describe any similarly prepared and grilled meat or seafood meal. Street food vendors frequently sell inihaw, which is typically served with white rice or rice cooked in coconut leaves (pus). Filipino barbecue or (informally) Pinoy barbecue are other names for inihaw. [1] [2] [3]

How should a barbecue sauce be made?


  • Ketchup in two cups.
  • apple cider vinegar, 1/4 cup.
  • Worcestershire sauce, 1/4 cup.
  • 14 cup of brown sugar that is well packed.
  • 2 tablespoons of molasses.
  • 2-tablespoon mustard.
  • Tabasco sauce, 1 tablespoon (or your favorite hot sauce)
  • Black pepper, half a teaspoon.

What barbecue sauce is best?

Our Favorites

  • Stubb’s Original Legendary Bar-B-Que Sauce is the best overall.
  • Sweet Baby Ray’s Barbecue Sauce offers the best value.
  • Jack Daniel’s Old No. 7 Original Barbecue Sauce is the best classic.
  • The best gluten-free barbecue sauce is Lillie’s Q Smoky Sauce.
  • Bone Suckin’ Barbecue Sauce is best purchased in bulk.
  • Sonny’s Sweet BBQ Sauce is the best sweet.

What type of barbecue sauce is most popular?

The tomato-based sauce is by far the most popular kind of barbecue sauce. There are some exceptions, but generally speaking, the tomato in these sauces is in the form of ketchup. Other ingredients are added to the ketchup base, and it is these additions, as well as the general consistency (i.e. thickness) of the finished sauce, that set them apart.

For instance, Kansas City barbecue sauce is unquestionably the most well-known barbecue sauce and the kind that most people would identify as the classic barbecue sauce. This thick, almost syrup-like sauce is sweet and spicy and contains ketchup, molasses, brown sugar, vinegar, cayenne pepper, as well as additional spices like onion powder, garlic powder, and so on.

Similar to Kansas City barbecue, which uses all types of meat, including beef, hog, lamb, and chicken, KC-style sauce may be used on just about everything your barbecue or smoker can produce.

Although Texas and St. Louis omit the molasses, making their sauces thinner and less sweet, Memphis and St. Louis barbecue sauces generally adhere to this concept.

What foods complement Filipino barbecue?

Do you enjoy Filipino barbecue? Do you have any questions on what to offer with Filipino BBQ? If the answer to all the questions is yes, you’ve come to the correct spot.

Filipino barbecue, Pinoy barbecue (informally), inihaw, sinugba, or inasal are examples of Filipino barbecue.

Pork, poultry, or shellfish are typically the major ingredients in these grilled or spit-roasted dishes.

Delicious Filipino BBQ is available as a starter, snack, entrée, or on special occasions.

What foods complement Filipino barbecue?

  • Traditionally, Filipino-style BBQ is eaten as a party appetizer or snack. It is a common street snack that is frequently served with a side of vinegar dipping sauce and a pulutan that is provided with alcoholic beverages.
  • It’s frequently eaten with pancit or rice as a main course. For a fantastic meal the whole family can enjoy, try it with Java rice and homemade atchara!

Why is BBQ so well-known there?

One of the enjoyable activities that Filipinos like is eating. The majority of foods are delightful to Filipinos, but what more so if they have been prepared and cooked in an especially appetizing way?

It’s possible that you traveled from or spent time in a nation where barbeque is either rare or expensive. In the Philippines, you have the option of buying some at a reasonable cost (yet we still make a healthy profit from it) or making them from scratch.

Although I am unsure of how barbecues are prepared in other nations (and would prefer that they not differ significantly from those in the Philippines), I am very knowledgeable about how to prepare and cook them.

In this nation, soy sauce, ground black pepper, lemon juice, banana ketchup, garlic, onion, and brown sugar are the staple components used to produce barbecue marinades. I was unable to give the perfect recipe because every Filipino who makes barbecue may use up to twice as much of one ingredient as another, yet the recipes still result in delicious barbecues.

Because nearly anyone could sell barbecue on any street, it is regarded as street food in the Philippines. It doesn’t need a lot of capital—a $10 investment would be sufficient to earn $20 in a single day. Filipinos are adept at passing on their knowledge, therefore becoming a great cook is not necessary to make excellent barbeque.

In order to reduce the cost of producing heat, Filipinos who serve barbeque on the street frequently use coal created from highly heated wood, known as “uling” in the local tongue. With the available grilling equipment, they could either use LPG or electricity to prepare BBQ (which means “Liquified Petroleum Gas in case someone does not know).

Any passerby’s attention will be captured by the aroma of cooking BBQ. A barbecue vendor does not have to actively invite customers to check over his or her products.

Barbecue can be prepared and cooked with almost any kind of meat. The majority of the time, though, when you say “barbecue in the Philippines,” you are talking to grilled pig served on a stick. There isn’t a single barbecue I’ve heard of in the Philippines that uses neither chicken nor pork. Unless you are in a high-end restaurant that serves any edible cuisine you can think, you cannot request a vegetable barbeque.

barbecued pork

The most widely used and most frequently purchased is this. They will taste so excellent for such a little cost if they are marinated and cooked properly.

grilling of chicken

Generally speaking, this is more expensive than the pork-based one, but it is also bigger. Leg and wing portions of chicken are the most often used sections for grilling (because they are smaller and easier to grill).

Only street vendors can be found serving the barbeque on the list below (or Filipino eateries selling street foods).

Taboy ng taba (pork fat)

These are totally comprised of pork fat, as their name would imply. I tried some of these, and they were tasty at a fraction of the cost of barbecued pork.

Baboy Tainga (pig ears)

They are prepared similarly to a typical BBQ. They are popular yet not offered by all sellers. They are somehow more affordable than pork bbq.

Because Filipinos tend to avoid wasting any animal parts that might be used as food, the other forms of barbecue might only be accessible there.

Isaw (intestines)

These could be either chicken or hog intestines. Chicken intestines are sliced into longer lengths and folded before being placed vertically on a pole, whilst pork intestines are cut into little pieces and placed horizontally on a stick. People avoid eating these because they believe that there may still be undigested animal food in them.

Adidas (chicken feet)

Do not mistake what the Filipinos mean by them for the shoe brand they may sound like. Clean chicken feet are used in their construction. They are also offered for a bargain.

Betamax (pork or chicken blood)

Of course, these must first be dried and consolidated. They are offered for significantly less money.

The majority of city streets have barbecue sellers. The cost of the barbecues from each vendor is not much different (based from my recent purchases).

I find that one in four fast food restaurants have BBQ on their menu. That excludes foods prepared in the style of a barbecue but without the use of actual grills. If they were cheaper, I might buy them. In the Philippines, rice will almost always be included with a barbecue meal purchase.

The cuisine options are enormous in the Philippines. Simply put, there are numerous barbeque recipes, and they can vary depending on the locality. Having said that, I hope this post on barbecue in the Philippines has given you information about how to make it, where to get it, and what varieties are available there.

What may be added to BBQ sauce to improve it?

I freely spread the gospel of homemade barbecue sauce.

I believe that most packaged sauces are going to lose to what emerges from the kitchen any day. However, conversion is not always simple. I am aware that choosing between a lengthy list of ingredients and a lengthy cooking time vs a quick trip to the shop and a few bucks for the bottled goods normally favors the latter. So I’ve been considering that it’s time to strike a compromise, one that combines the practicality of pre-made sauce with some of the creative aspects of homemade.

On Bottled Barbecue Sauce

So what exactly is wrong with bottled sauces for me? In other words, nothing at all if you can locate a fantastic one, but great is hard to find. The quality of what you can buy at a typical grocery store often ranges from abhorrent to passable and ends there.

The typical sauce is created to conform to a predetermined flavor profile of sweet, tangy, smokey, and occasionally spicy. Most businesses push the boundaries a little too far with one taste or another when creating sauces to match this specific equation and simultaneously strive to stand out, resulting in sauces that are either too sweet or acrid from using too much liquid smoke. They aren’t necessarily all awful, though. There are some inexpensive sauces that are passable (check out our taste test), but I find that they don’t wow or inspire the way a truly fantastic sauce can.

Thus, the concept for this article was born: what if you rapidly gussied up a handful of these average sauces to make them suitable for discerning diners? The inventiveness and impressiveness of something made from scratch are combined with the cost and time savings of bottled sauce.

Incremental Improvements

When I decided to undertake this, I gave myself a few rules to follow. First, I wanted to choose three easily accessible sauces that cost less than three dollars and weren’t completely terrible. Second, before adding extra ingredients if I thought they were absolutely necessary for me to be able to recommend the sauce as a high-quality dish, I would first try to make it better with only four ingredients. Third, they had to be non-cooks who could quickly assemble.

I also debated whether to change the flavor profile to make each sauce more distinctive or to make each sauce a better example of a tomato-based barbecue sauce. It would definitely be more difficult to achieve the ideal balance of normal sauce flavor, but it didn’t seem as much fun as tasting each sauce and determining what could be good complements, contrasts, and boosters to transform it into something new and fascinating.

I chose to give each sauce its own characteristics, but if you’d rather only change the flavor, you can use these common ingredients and experiment:

  • Vinegars: These can be used to counteract the sweetness of the typical store-bought sauce. Rice vinegar can perform well without being very acidic in barbecue sauce, while apple cider vinegar is more frequently used. Citrus fruits are another source of acidity.
  • Hot sauces: I enjoy a little heat in my barbecue sauce, and the majority of sauces don’t have it. A small amount of Texas Pete or habanero sauce can go a long way toward giving a bland sauce depth and flavor.
  • Sugars: Since the typical sauce is already very sweet, adding sugar may not be necessary. However, if the sauce is too sour or spicy for your taste, you can try adjusting it by adding brown sugar, molasses, or honey.
  • Spices: Because bottled sauces often have strong flavors, the subtle flavors of the spices can be overlooked. To give body to the sauce, get inventive and experiment with other chili powders, peppers, cumin, or dry herbs. Garlic and onion powder are traditional flavors for barbecue.

Cattlemen’s Chipotle Orange

The first sauce I bought was Cattlemen’s, which had a moderate amount of smokiness, a light molasses depth, and a fairly tart tomato basis. I felt that the smoky and spicy chipotles in adobo would complement the sauce’s less sweet and somewhat more earthy flavor better than the other two sauces. I followed that up with the typical complement for chipotle orange juice. This was a significant improvement with just two components, but the contrast was absent. With sweet honey and a little extra something to make it seem special, ancho chili powder, I discovered the right balance. This sauce had a complexity of spice, sweetness, and tang well beyond what initially came out of the jar after only four components.

What might I use in place of barbecue sauce?

We frequently make stir-fries, thus we frequently have some Asian sauces in the refrigerator. These work surprisingly well as barbecue sauce alternatives.

Due to its texture, hoisin sauce is among the greatest substitutes. It is a Chinese sauce that is generally served with various meats. As a result, it roughly resembles BBQ sauce’s appealing thick, caramelized appearance and flavor.

It’s crucial to remember that this alternative’s key selling point is its capacity to replicate the appealing texture of BBQ sauce. The flavor profile is really distinctive.

Nevertheless, normal barbecue sauce and hoisin sauce both contain one or two of the same components. Those include honey in some circumstances and vinegar in others. Chilies, sesame paste, and soy sauce make up the remaining ingredients in hoisin sauce.

Great for fans of spice: If you enjoy spicy food, this is a fantastic option for you. The chilies give the sauce considerable heat, making it somewhat spicier than typical hot BBQ sauces.

So yes, despite the fact that hoisin sauce has more Chinese influences, it may still be a fantastic substitute to use on any form of grilled or smoked meat.