Apricot preserves? On…meat? You’ll just have to trust me. You will love this on any kind of chicken and pork. We use it all the time on drumsticks and ribs (our favorite rib to pair it with is in the notes section of the recipe). Once you try this apricot barbecue sauce, you’ll want to keep it on hand all year long.

Apricot Barbecue Sauce

This sauce, with hints of chili and mustard, is just the right blend of sweet and tangy. Make 2 cups.

Prep Time 5

Cook Time 20

Total Time 25

Serving Size servings

Ingredients

¾ cup apricot preserves
¼ cup ketchup
¼ cup chili sauce
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

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Instructions

Combine all ingredients. In a medium saucepan, whisk together the apricot preserves, ketchup, chili sauce, honey, apple cider vinegar, dijon mustard, and Worcestershire sauce.
Cook on low. Cook sauce on low heat, stirring occasionally for 15-20 minutes. Refrigerate for later use or brush on meat before or after grilling or baking.

Notes

We love this sauce with bone-in chicken or pork ribs, but it is good with anything.

Pair it with this homemade rub for extra flavor:

2 tablespoons sugar
1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon coriander
1 tablespoon kosher salt
2 teaspoons coarsely ground pepper
½ teaspoon cayenne pepper

Here’s a tip from years of making this sauce: always double the batch. Set aside what you’ll be using right away and pour the extras into clean mason jars while it’s still hot. Put it in the fridge once it cools and you’ll have it ready for dinner over the next few weeks.

A jar of apricot sauce next to a rack of grilled ribs on a wooden cutting board, with a basting brush coated in the sauce.

I hope you enjoy it as much as we do!

Sauce Tips

Use good-quality apricot preserves: This makes a big difference in flavor.
Watch the heat: Cooking on low is key. High heat can cause the sauce to scorch or become too thick.
Consistency check: If the sauce gets too thick, add a tablespoon of water to thin it out.

Key Ingredients and Tools

Apricot preserves. These provide the sweet, fruity base for the sauce. Look for them in the jam and jelly section of your grocery store. Peach or mango preserves can work well too. But at that point you’r really going rogue.

Chili sauce. If you can’t find it, you can use extra ketchup with a dash of hot sauce.

Apple cider vinegar. This vinegar adds acidity to help cut the sweetness. White vinegar can work in a pinch, but apple cider vinegar is best for its flavor.

Dijon mustard. You can try regular yellow mustard can be used, but I never have.

Worcestershire sauce. There isn’t a perfect substitute, so try to use this if possible.

These ingredients are what make the sauce so special. I wouldn’t substitute too much.

Storage and Serving Suggestions

This keeps well in the fridge for up to 2-3 weeks in an airtight container. It’s delicious on:

Grilled or baked chicken
Pork ribs or chops
Grilled shrimp
Glazing your favorite meatloaf recipe

Feel free to reach out if you have any more questions or need more tips on making this recipe just right!

Apricot Barbecue Sauce