Montreal BBQ Sauce and Marinade

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Montreal BBQ Sauce (shown on grilled pork ribs)

This is a wonderful BBQ sauce for grilled pork, but it is equally good on fish, chicken and shrimp.  I plan on using this one regularly!  It was simply delicious!  And so simple to make!  This sauce is Atkins Induction friendly.  You can also use this as a marinade for chicken pieces or fish filets.  Marinate for an hour in a [plastic bag in the refrigerator and then grill as usual.  But if you do that, reserve some of the mixture for basting during cooking and table serving.  My pork ribs above are  pictured with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe.

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2 tsp. “Montreal Steak” seasoning (recipe below)

1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)

1-2 tsp. red wine vinegar

1/8 – ¼ tsp. cayenne pepper

DIRECTIONS:  Melt butter, add Montreal Steak spice, vinegar and cayenne.   Simmer on lowest heat for 2 minutes.  Remove and use as grilling baste.  If marinating meat first in this, set a little aside for a final basting right before serving meat at table.

My Homemade Montreal Steak Seasoning: 

  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1 tsp. salt
  • 1 tablespoon granulated onion
  • 1 tablespoon cayenne pepper
  • 1 tablespoon coriander seeds, coarsely ground
  • 1 tablespoon dill seeds

NUTRITIONAL INFO:  Makes about 8 tablespoons.  Should be enough to do a whole chicken, a full rack of ribs or 7-8 fish filets.  Each tablespoon of this sauce contains:

103 calories

11.5 g  fat

.26 g  carbs, .1 g fiber, .16 g  NET CARBS

.12 g  protein

48 mg sodium

11 comments on “Montreal BBQ Sauce and Marinade

    • Any grocery store that carries “Spice Island” spices (glass bottles with green lids) will likely have it. You might have to go to several though. You’re kind of at the mercy of the store manager as to whether they stock it or not. That’s where I’ve always bought mine for many years.

      Penzey’s Spices on-line (or other spice supplier) would definitely have it. Dill seed and dill weed have different flavors to me, the seed leaning toward a caraway seed flavor just a bit. Therefore subbing in dried weed would be a bit tricky as I find it much stronger in flavor. You could try that, but not sure how much to suggest. Maybe 1/2 tsp. dried dill weed + 1/2 tsp. caraway seed would result in a same flavor.


    • Don’t see why not since it’s essentially just melted butter. Just remember not to put any RAW meat into the sauce and save them together. Add the meat to the picture the day you want to defrost, marinate and cook it.


    • Well, Liam, it’s the unique blend of that particular seasoning that makes this recipe “unique”. Of course, one can always bake chicken with any spices/herbs you have on hand, but the result is a totally different dish. One baked chicken dish I like is crushed, dried or fresh rosemary with powdered minced dehydrated onion or fresh garlic and subbing in raspberry vinegar or balsamic vinegar for a slightly different taste .


  1. Peggy you have sure made my meal planning easier..hehehe I am off to the freezer.. know there is chicken not a whole one but.. chicken of all kinds.. and i have a culiflower that needs used also…………thank you mam….
    have a super day..


    • I just put the link into the narrative. It’ll work now. You’ll love those and they get even better when leftover!


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