Sorrel (Hibiscus) BBQ Sauce
A tangy Caribbean BBQ sauce made with dried sorrel petals (also known as hibiscus). This sorrel sauce brings bold flavor and a vibrant red hue which is perfect for wings, ribs, burgers, or anything that needs a little island kick.
It’s summertime, and the South Florida heat is coming in hot!
That means grills are being dusted off, scrubbed down, and dragged out for duty. Burgers, hot dogs, wings—you name it. And what ties all that goodness together? Barbecue sauce. We slather it, dip it, mop it, and love it.
But today, I’m giving your grill game a Caribbean upgrade with this sorrel BBQ sauce. It’s a rich, tangy, not-too-sweet hibiscus sauce with just enough kick to keep things interesting.
What is sorrel?
When most people outside the Caribbean hear “sorrel,” they think of the leafy green. But in our corner of the world, sorrel refers to the bright red sepals of the hibiscus flower—especially the variety we use to make festive holiday drinks.
This ingredient goes by many names: hibiscus, Jamaican sorrel, or even flor de Jamaica in Latin American markets. Whether fresh or dried, it’s prized for its bold, tangy flavor and rich color.
In Caribbean homes, we steep the dried petals in hot water to create a refreshing sorrel drink, especially around Christmastime. It’s usually spiced with clove and sometimes ginger, giving it a unique tart-yet-warm taste—sort of like a cranberry drink, but deeper.
That same tangy punch makes sorrel perfect for more than just drinks. It’s an incredible base for savory recipes like this sorrel BBQ sauce, a bold, hibiscus-infused twist on classic barbecue flavor.
How to make sorrel BBQ sauce
Ingredients
This Caribbean BBQ sauce gets its bold color and flavor from dried sorrel petals. Unlike traditional BBQ sauces that lean sweet, this one is intentionally tangy with a slight spice kick.
Here’s what you’ll need:
- Dried sorrel petals – The key ingredient. Steep these in hot water to extract their deep red color and bold hibiscus flavor.
- Water – Used to steep the sorrel and thin out the sauce to your preferred consistency.
- Ketchup – This forms the base of the sauce. Choose a ketchup that’s not overly acidic—I love using Swiss brand for its mellow flavor.
- Molasses – Adds depth and a subtle sweetness. Grandma’s Molasses is a go-to for this.
- Soy sauce – Use low-sodium soy sauce. It adds a salty umami layer without overpowering the tang.
- Garlic powder & onion powder – Classic seasonings that bring warmth and depth.
- Pepper sauce or hot sauce – For that kick. Use your favorite Caribbean hot sauce or even a dash of scotch bonnet sauce if you’re brave.
- Cornstarch – Helps thicken the sauce to that perfect sticky, coat-your-wings consistency.
Instructions
This sauce comes together in a few simple steps. Once you steep the sorrel, it’s just a matter of simmering everything down into a thick, tangy glaze of Caribbean goodness.
- Steep the sorrel:
Start by steeping the dried sorrel petals in hot water. Let it sit for at least 30 minutes so all that bold hibiscus flavor gets pulled out. You’re basically making a strong sorrel tea as the base for this sauce. - Strain the liquid:
Once steeped, strain off the liquid and discard the petals. You’ll be left with a deep red concentrate—this is the foundation of your sorrel BBQ sauce. - Simmer the ingredients:
In a medium pot, combine the sorrel liquid with ketchup, molasses, soy sauce, garlic powder, onion powder, and pepper sauce. Stir it all together and let it simmer on medium-low heat. Keep it gentle—we’re not trying to boil it, just warm everything through and let the flavors meld. - Thicken the sauce:
If you want your sauce to cling to your wings, mix a bit of cornstarch with water (no lumps!) and stir it in gradually. Let it simmer until thickened to your liking. You want it rich and glossy, not watery.
That’s it! Your homemade Caribbean sorrel sauce is ready to be slathered, dipped, or spooned directly onto your next bite.
Storage tips
Once your sorrel sauce has cooled completely, pour it into a clean, sterilized jar with a tight-fitting lid. Store it in the fridge, and it’ll keep beautifully for up to 6 months.
Just make sure to always use a clean, dry spoon when scooping some out—moisture or crumbs can shorten its shelf life.
How long can sorrel BBQ sauce last
This sauce holds up well in the fridge, but here’s how you know if it’s past its prime:
- The smell is funky or off
- You notice any mold or weird texture
- It’s gotten extremely thick or sticky over time
If any of that happens, it’s time to toss it. But if you treat it right, this Caribbean sorrel BBQ sauce stays good for months.
How to use sorrel sauce
This sweet-tangy-spicy hibiscus BBQ sauce pairs well with just about any meat. I love using it for:
- Wings (hello, Caribbean sorrel chicken wings)
- Grilled chicken thighs
- Lamb chops or ribs
- Duck or turkey for a holiday twist
- Even as a dipping sauce for fries or plantain chips
Pro tip: Warm it slightly before serving so it spreads and clings.
Tips and tricks for the best sorrel sauce
- Keep the heat low:
A medium-low simmer is perfect. High heat might cause the sauce to burn or stick—and that bitterness will ruin the whole vibe. - This is not a sorrel glaze:
A lot of people use sorrel-based glazes on ham, but this sorrel BBQ sauce is thicker and meant for slathering, not brushing on in a thin layer. Totally different texture and flavor depth. - Need it thicker?
The sauce should coat the back of a spoon and run slowly off a spatula. If it’s too thin, mix more cornstarch with water (no lumps!) and stir it in until it thickens up. - Want it smoky?
Add a splash of liquid smoke—start with ¼ teaspoon, taste, then adjust. - Too tart?
Stir in about ¼ cup of packed brown sugar and simmer a bit more. It’ll balance out beautifully. - Too sweet?
Add a splash of vinegar to bring the tang back in line. - Craving more BBQ flavor?
Toss in a tablespoon of your favorite BBQ seasoning or rub for that extra grill magic.
More Caribbean Condiments You’ll Love
- Caribbean Green Seasoning – the base of all flavor
- Mango Sour – spicy, tangy, and addictive
- Homemade Trinidad Pepper Sauce – for the real heat seekers
- Jerk Marinade – the key to unforgettable grilled meats
- Sorrel Rum Punch – because what’s sauce without a drink?
Final Thoughts
Now I’m over here slathering this tangy sorrel sauce on wings like I’ve lost all self-control. It’s officially my favorite BBQ sauce—and I’m not even sorry.
What would you drizzle this on first? Let me know in the comments!
If you tried this recipe and loved it (or even if you made it your own), I’d appreciate a star rating and your thoughts in the comments below. You know I love hearing how you put your Caribbean twist on things.
Frequently Asked Questions
Sorrel sauce is made by steeping dried hibiscus petals (called sorrel in the Caribbean) to extract their deep color and tangy flavor. The steeped liquid is then combined with ingredients like ketchup, molasses, soy sauce, and spices to make a rich, BBQ-ready sauce.
Yes! You can use fresh sorrel—just double the amount since fresh petals have more moisture and a milder flavor than dried.
Nope! This sorrel BBQ sauce is thicker and bolder than a glaze. It’s meant for slathering, not lightly brushing. Think of it as a Caribbean twist on classic barbecue sauce.
Stored in a clean, airtight jar in the fridge, it can last up to 6 months. Just avoid cross-contamination and always use a clean spoon.
Recipe
Sorrel (Hibiscus) BBQ Sauce
Ingredients
Method
- Steep the Sorrel: Bring 1½ cups of water to a high boil. Add the dried sorrel and boil for 2 minutes. Remove from heat and let steep for 30 minutes.
- Strain: Strain the mixture and ensure you have 1 cup of sorrel liquid.
- Combine Base Ingredients: In a saucepan over medium heat, combine the ketchup, molasses, soy sauce, garlic powder, onion powder, pepper sauce, and sorrel liquid.
- Simmer: Stir and let the mixture simmer over medium-low heat for 10 minutes, stirring occasionally.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water until smooth with no lumps. Stir this slurry into the pot and continue simmering for 8–10 more minutes, or until the sauce thickens.
- Adjust Consistency: If the sauce still runs off the spatula too easily, make another slurry with equal parts cornstarch and water and add gradually until the desired thickness is achieved.
- Cool and Store: Once thick and smooth, remove from heat and pour into a clean glass or plastic bottle. If using plastic, allow the sauce to cool to room temperature first. Store in the refrigerator.
Notes
- Too Thin? Make another cornstarch-water slurry and stir in slowly. Always dissolve cornstarch fully to avoid lumps.
- Smoky Flavor? Add liquid smoke, starting with ¼ teaspoon and adjusting to taste.
- Too Tart? Add ¼ cup packed brown sugar and simmer to balance.
- Too Sweet? Add a splash of vinegar, simmer, and adjust gradually.
- Want More BBQ Flavor? Add 1 tablespoon of your favorite barbecue seasoning.
