The BBQ side of hibiscus

Posted on April 01 2014


If you know my husband Randy then you are probably familiar with his extreme fondness of all things bbq. So this one was put together with Randy in mind. He loved it. He promptly made a rack of babyback ribs and a smoked turkey so he’d have something to put his new bbq sauce on.

This afternoon I’ll be joining Chef Michael, Chef Chris, Chef Sydney and Janie Hoover (the organizer of the Hibiscus Festival) to record an episode of Chef Michael’s “Foodspace Radio with Chef Michael Glatz“. We will be talking about the upcoming Hibiscus Festival and about the hibiscus inspired foods that we are preparing. I plan on bringing some of the hibiscus/rose/lemongrass jelly I made last night and a slightly premature taste of my hibiscus/spice liqueur to share on air.  So stay in touch for upcoming installments of the hibiscus chronicles and I’ll share those recipes with you.

In the meantime here is the recipe for hibiscus bbq sauce!


Hibiscus BBQ Sauce

½ cup ketchup

¼ cup brown sugar

2 tbsp honey

2 tbsp molasses

1 tbsp ginger spread (or ginger jam)

1 tbsp apple cider vinegar

2 tbsp powdered hibiscus flowers (I used my coffee/spice grinder)

1 tsp Wostershire Sauce

1 tsp oregano

½ tsp ground mustard

½ tsp garlic powder

¼ tsp white pepper

pinch of cayenne

pinch of cinnamon

1 tsp sea salt

Combine all ingredients and refrigerate overnight. It makes about a cup and a half of tangy sweet, rich tasting bbq sauce with a hint of a bite.




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