Green BBQ Sauce with TABASCO® brand Green Jalapeño Pepper Sauce

Ingredients Weight Measure
Garlic cloves, chopped 6 ea.
Red onions, medium, chopped 4 ea.
Canned green tomatillos, drained, 11 oz. 12 ea.
Butter, unsalted 8 Tbsp.
Heinz® Blastin' Green Ketchup 1 cup
Cilantro, leaves, fresh, chopped, packed tightly 1 cup
Worcestershire sauce 1/2 cup
Dark brown sugar, packed 1/2 cup
Honey 1/4 cup
Malt vinegar 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1 cup


Ingredients Weight Measure
Water 2 qts.
Heinz® Blastin' Green Ketchup 3 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 cups
Worcestershire sauce 3 cups
Honey 2-1/2 cups
Garlic, chopped 1-1/4 cups
Pork spareribs, rack (12-14 bones per rack) 5 ea.
Salt and black pepper to taste
Garlic, granulated to taste
Green BBQ Sauce 2 qts.


  1. To prepare the Green BBQ Sauce, sauté garlic, red onions and tomatillos in the unsalted butter.
  2. Transfer to a large food processor or blender.
  3. Add remaining ingredients and blend until smooth.
  4. Transfer to stainless steel bowl and refrigerate until ready to use.
  5. To prepare the ribs, preheat oven to 400°F. In a large roasting pan, add the water, Heinz® Blastin' Green Ketchup, TABASCO® Green Jalapeño Pepper Sauce, Worcestershire sauce, honey and chopped garlic. Mix well.
  6. Cut rib racks in 1/2 and lightly season both sides with salt, pepper and granulated garlic.
  7. Brush the ribs with the Green BBQ Sauce and place them on the rack insert in the roasting pan. Cover with aluminum foil and carefully slide the roasting pan into the preheated oven.
  8. Baste the ribs about every 10-12 minutes with the Green BBQ Sauce. If need be, add a little hot water to the bottom of the roasting pan as you go.
  9. Remove the foil for the last 30 minutes of roasting time.
  10. The ribs should be tender and ready to serve after about 2 hours.

Yield: 12-14 servings