Hot Sauce Fanatics I Like Pig Butts and I Cannot Lie Tangy BBQ Sauce – 19 oz (562 ml)
A tangy cayenne-based barbecue sauce crafted for grilling and slow-smoked meats.
⭐ Product Overview / Description
Hot Sauce Fanatics I Like Pig Butts and I Cannot Lie Tangy BBQ Sauce is built for serious backyard cooking. This sauce leans into classic tangy BBQ structure with a cayenne pepper backbone, layered over tomato, vinegar, brown sugar, and savory spices. It delivers a mild heat profile with balanced sweetness and a clean vinegar snap that cuts through rich meats.
Designed for ribs, pulled pork, chicken, and burgers, it coats evenly, caramelizes under heat, and holds up during long cooks without turning muddy or overly sweet. This is a grill-first sauce made to handle smoke, flame, and serious meat.
⭐ Tasting Notes
• First hit: bright vinegar tang with smooth tomato sweetness
• Mid-palate: brown sugar depth with onion and garlic warmth
• Finish: light cayenne heat and peppery snap that lingers gently
⭐ Perfect For / Best Uses
• Pork ribs and smoked pork shoulder
• Grilled chicken thighs and drumsticks
• Backyard burgers and bratwursts
• Pulled pork sandwiches
• BBQ baked beans or meatloaf glaze
⭐ Ingredients
Ketchup (Tomato Concentrate, HFCS, Corn Syrup, Vinegar, Salt, Onion Powder Spice and Natural Flavors), Water, White Vinegar, Mustard, (Water, Vinegar, Mustard Seed, Salt, Turmeric), Apple Cider Flavoring, Light Brown Sugar, Margarine (Liquid Soybean Oil, Partially Hydrogenated Soybean Oil, Water, Salt, Soy Lecithin, Vegetable Mono and Diglycerides, Potassium Sorbate, Citric Acid Added as a Preservative, Artificial Flavor, Beta Carotene, Vitamin A Palmitate, Contains Soy), Minced Onions, Salt, Xanthan Gum, Black Pepper, Cayenne Peppers, Potassium Sorbate, Sodium Benzoate
⭐ Specifications
Heat Level: 1/10
Pepper(s): Cayenne Peppers
Net Weight: 19 oz (562 ml)
Country of Origin: United States of America
Brand: Hot Sauce Fanatics
SKU: 1472
UPC: 700465772619
⭐ Recipe
BBQ Pitmaster Baked Beans Upgrade
Preheat your oven to 350°F. In a cast iron skillet, cook diced bacon over medium heat until rendered and lightly crisp, about 6–8 minutes. Remove excess grease but leave about one tablespoon in the pan.
Add one small diced onion and cook for 4 minutes until softened. Stir in two cans of drained navy beans, then fold in 1 cup of I Like Pig Butts and I Cannot Lie Tangy BBQ Sauce. Mix thoroughly so every bean is coated.
Transfer to the oven uncovered and bake for 30–40 minutes until the sauce thickens and darkens at the edges. The sugars will caramelize and the tang will mellow into a deep, savory glaze. Stir once halfway through.
Remove when bubbling and slightly sticky on top. Let rest 10 minutes before serving. The cayenne stays mild, but the vinegar bite keeps the dish from feeling heavy.
⭐ More from Hot Sauce Fanatics
Explore more bold and grill-ready flavors in our Hot Sauce Fanatics collection to build a complete backyard BBQ lineup.
⭐ Tags
tangy bbq sauce, cayenne barbecue sauce, pork rib sauce, pulled pork sauce, backyard grilling sauce, sweet and tangy bbq, mild heat bbq sauce, Hot Sauce Fanatics bbq sauce
