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Raspberry-Chipotle BBQ Sauce

This delicious raspberry-chipotle BBQ sauce recipe is a quick and easy way to prepare a homemade, fruit-based sauce with a pop of chipotle heat!

Raspberry-Chipotle Barbecue Sauce in a jar with basting brush

There’s nothing quite like the sweet and spicy flavor of raspberry-chipotle BBQ sauce. This sauce is great for brushing onto beef and pork ribs, duck breast, and barbecued chicken for a delicious mouthwatering kick. You can even serve it as a dipping sauce for chicken tenders or french fries! All you’ll need is a few simple ingredients, and you’ll have an amazing homemade BBQ sauce.

chipotle peppers

What are Chipotle Peppers?

Chipotle peppers are ripened jalapeno peppers smoked and used in a variety of Mexican and Tex-Mex dishes. You can find these dried peppers sold whole, pulverized, in powdered form, or steeped in a flavorful adobo mixture. For this barbecue sauce recipe, we will be using chipotles in adobo sauce. It adds an earthy, smoky flavor with a pleasant touch of heat.


  • Ketchup
  • Raspberry preserves
  • Apple cider vinegar (substitute with white vinegar or fresh lemon juice)
  • Chipotle pepper in adobo, plus adobo sauce
  • Unsalted butter
  • Molasses (substitute with 2 tablespoons dark brown sugar)
  • Garlic 
Chipotle BBQ sauce

Making Raspberry-Chipotle BBQ Sauce

  • Saute the minced garlic in melted butter for 20-30 seconds. Add ketchup, raspberry preserves, and cider vinegar. Simmer over medium heat for 2-3 minutes, stirring often.
  • Add chipotle pepper, adobo, and molasses to the saucepan, reduce heat to low, and simmer for 5 minutes.
  • Two options for using this sauce: Use it as is, or after 10 minutes of cooling, transfer the barbecue sauce to a blender, and blend it until smooth. 

Tip: If you are sensitive to fruit seeds, I recommend working the raspberry preserves through a fine sieve with a spoon. This way, the seeds will stay in the sieve, and you’ll end up with the flavorful jam portion for your sauce.

Saucing BBQ pork ribs with BBQ sauce and a basting brush

How to use it

Apply the raspberry-chipotle BBQ sauce to low and slow pork ribs during the last 20 minutes of cooking time. Sauce your chicken thighs and legs during the last 30 minutes of cooking time.

If you are making smoked chuck roast, I recommend shredding or slicing the meat and using this barbecue sauce as a finishing sauce. It also makes an excellent addition to pulled pork, brisket, and chuck roast sandwiches!

Storing your raspberry-chipotle BBQ sauce

Store this BBQ sauce in an airtight container in the refrigerator for up to 1 week after initial preparation. You can also store this sauce in a vacuum-sealed bag and freeze it for up to 3 months. 

Quick facts:

  • For those with gluten sensitivity, look for a gluten free chipotle in adobo sauce.
  • Can’t find preserves? Substitute with jam or jelly. They will provide that amazing sweetness of ripe raspberries.
  • Serve with dippable foods like fries, chicken fingers, or slather onto chicken wings, and burgers!
Raspberry-Chipotle Barbecue Sauce

Raspberry-Chipotle Barbecue Sauce

This is a quick and easy way to prepare a nice, fruit-based barbecue sauce with a little heat. This raspberry-chipotle sauce works really well on pork, chicken, beef chuck roast, venison, and duck breast.
4.86 from 7 votes
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Course: Sauces
Cuisine: American BBQ, Fusion
Prep Time: 8 minutes
Cook Time: 9 minutes
Total Time: 17 minutes
Servings: 2.5 Cups
Calories: 481kcal


  • 11/2 cups ketchup
  • 3/4 cup raspberry preserves
  • 1/3 cup cider vinegar
  • 1 chipotle pepper in adobo (minced)
  • 2 tablespoons adobo sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon molasses
  • 1-2 cloves garlic (minced)


  • In medium saucepan, melt butter. Add garlic and cook for 20-30 seconds, or until it becomes fragrant. Add ketchup, raspberry preserves, and vinegar. Simmer over medium heat for 2-3 minutes, stirring often.
  • Add remaining ingredients to saucepan, reduce heat to low and simmer for an additional 5 minutes.
  • Once sauce has cooked, remove from heat and cool for 10 minutes before using. If using as a table sauce, let sauce cool for 20-30 minutes before serving.
  • Store unused sauce in an air tight container in the refrigerator for 1 week after preparation. Warm before using.


Calories: 481kcal | Carbohydrates: 146g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 4761mg | Potassium: 927mg | Fiber: 3g | Sugar: 107g | Vitamin A: 1843IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 2mg

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