I adapted this barbecue sauce from the 1987 Southern Living Cookbook and have been making it every summer since. Ketchup, water, apple cider vinegar, brown sugar, honey, Worcestershire sauce, lemon juice, ground mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. All combined in a saucepan, stirred until smooth, simmered for twenty minutes until thick.
The sauce thickens as it simmers, and the kitchen fills with a sweet, vinegary, smoky smell. The brown sugar and honey caramelise slightly. The smoked paprika and cayenne give it warmth. Brushed on ribs, chicken, or pork during the last few minutes of grilling, or served on the side in a jar. It doubles easily.
Tips for Making Homemade Barbecue Sauce in 20 mins
Simmer low and slow
Bring the combined ingredients to a simmer over medium heat, then reduce to low. Twenty minutes of gentle bubbling is enough to thicken the sauce. 
Stir occasionally. The sugar can stick to the bottom of the pan and scorch if you leave it unattended.
Adjust the heat to your preference
One teaspoon of cayenne makes a mildly spicy sauce. Half a teaspoon is barely noticeable. Two teaspoons is hot.
Taste the sauce after simmering and adjust. The cayenne intensifies as the sauce cools.
Backyard Grilling Barbecue Sauce
- Total Time: 30 minutes
- Yield: Makes about 2 cups 1x
Description
A tangy and sweet barbecue sauce perfect for grilling, adapted from a classic Southern Living recipe.
Ingredients
- 1 cup ketchup
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Combine all ingredients in a medium saucepan over medium heat.
- Stir the mixture until the sugar is dissolved and the sauce is smooth.
- Bring the sauce to a simmer and reduce the heat to low.
- Let it simmer for about 20 minutes, stirring occasionally, until it thickens.
- Remove from heat and let it cool before using or storing.
Notes
Adapted from The Southern Living Cookbook 1987.
This recipe easily doubles.
The chili powder is optional. My preference is pure ground chili powders such as chipotle, New Mexico or pasilla. If you are not into a spicy sauce then leave off the chili powder altogether or add 1/4 to 1/2 teaspoon of cayenne for a touch of heat. I do like mine spicy so I might be a little heavy handed to some. Remember, if you are sensitive to spicy foods take it slow, you can always add more later.
Use peach juice or fresh orange juice in place of the water for a touch of fruit flavor in the sauce.
Enjoy and Happy Barbecueing!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 12
- Sodium: 200
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
Frequently Asked Questions
How long does this keep?
In a sealed jar in the fridge, up to two weeks. The flavours develop over time and the sauce tastes better after a day or two.
Can I use this for dipping?
Yes. It is thick enough to coat a brush for grilling and thick enough to dip into. Use it on ribs, chicken, burgers, or as a dipping sauce for fries.
Can I make it less sweet?
Reduce the brown sugar and honey by half. The ketchup already contains sugar, so the sauce will still be sweet. Increase the vinegar slightly to compensate.
I don’t think you’ve been to Salt Lick this tastes nothing like it. I moved away from Austin last year and I hoped making this sauce would bring back good memories, but my experience with this sauce was far from it. Go back to Salt Lick, have the sauce, try it again, and then recreate it. Yikes, like honestly have you even been to Salt Lick.
If you liked the Salt Lick you should try out my copycat version of their sauce: http://forum.bigsteelkeg.com/index.php?topic=4734.0
bbq is not my forté but I throughly enjoyed this post and the explanation of the regional differences. Your home-made sauce looks delicious.
Thank you. BBQ is quite the culinary adventure!