It was about 5 years ago that I was sitting on my couch watching Tyler Florence make homemade BBQ Sauce on The Food Network. I already loved BBQ and thought to myself…I could do that. That could be fun…and tasty. Yea, I could do that.
It only took about 3 years and probably 50 attempts to finally nail a recipe that we could use on our team, SLABS a’ Smokin, for our competition meats.
A quick disclaimer: This is not the exact recipe we use. Sorry, but that’s a competitive edge I just can’t share. I worked on it for 3 years folks. I’m STILL tweaking it. But this is darn close and will produce a deliciously tasty sauce for your use. Besides, I want you to experiment and have fun. You don’t want all the answers. You need to take this recipe and make it yours, to your tastes.
If you want to kick it up a notch for a spicier Memphis style barbecue sauce? Try adding a 1/2 tsp or more of cayenne. Want it more tangy, like the Carolina’s? Add a tbsp or 2 of red wine vinegar. No, you prefer it sugary STL style? Then throw in 1/4c of honey and some more brown sugar.
So get out a big pot, put on an apron, and get to creating. Once you go homemade with your BBQ sauce, you’ll never go back.
Delicious homemade award winning BBQ Sauce recipe!
Ingredients
- 1c Ketchup
- 2/3c Brown Sugar
- 1/2c Beer
- 1/2c Soda
- 1/3c Real Maple Syrup or Molasses
- 6oz Tomato Paste
- 3 tbs Mustard
- 3 tbs Apple Cider Vinegar
- 1 tbs Sea Salt
- 1 tbs Dry Mustard
- 1 tbs Worcestershire Sauce
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 2 tsp Thyme
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Cayenne
Instructions
- Go right down the list and add all ingredients to a pot, one at a time, with your burner on low/simmer.
- Start with ketchup, then add the beer and coke to thin.
- Then add all dry ingredients - this will save you from having to dry out your measuring spoons before adding the wet ingredients.
- For best results, mix using a whisk.
- Once all ingredients are added, turn burner up to high and bring to a boil.
- Turn off and let sit until cool.
- Dump into any container, store in fridge for as long as you want!
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Thanks for sharing! One question: Maple Syrup?
Brian – ha! Yep, real maple syrup (not Mrs. Buttersworth). Why? Well, I like the taste better than molasses. Personal preference. And I’m a big believer in hitting all the taste buds so you need a form of sweet in there to balance the spice. If you doubt, then use molasses – or a mix of the two. I’ve mixed before – it’s good.
Bottom line – make it your own. Pull back on the sweet or add more to your taste preferences. This is a great base recipe that goes well with anything and is very easily tweaked to make it perfect for you and your guests.
What kind of soda do you recommend? If cola, what could you recommend to substitute. Trying to get away from the caramel coloring.
I think you’ll be fine with Sprite/7UP. I use soda mainly for the sugar content and thinning of the sauce – with flavor.
Hi Kevin. I have a question. Do you think I can use this sauce in a Crock Pot to make Slow Cooker Spare Ribs?
Thank you.
You bet, Irene. This is a great middle of the road sauce. I would change it according to your tastes – especially with ribs. For instance, I like a bit more tang and kick in my ribs, so I increase the vinegar by a tbs, the dry mustard by a tbs, and the cayenne by 1/2 tsp. If you’re the opposite and like it sweeter, then decrease those ingredients and increase the brown sugar, molasses and syrup. Maybe by 1/4c each or so. If you want to add a bit of smoke flavor, try adding 1 or 2 tsp of Liquid Smoke.
Let me know how they turn out!
Actually, was a bit ahead of you. LOL! I did try the liquid smoke (Mesquite) and it was AWESOME! I used Dark Brown sugar with the molasses,and my fiance LOVED IT! Now he puts it on EVERYTHING!
I’m no math wiz, but I doubled the recipe. I put the 1st part of the sauce in the crock pot, put the babyback pork ribs in, then put in a cup of water. Just enough to cover the ribs. Let it go for 6 hours on high, or 8 hours on low. The meat fell off the bone!
I used the remaining sauce on the ribs when they were done. Man what a feast!
Thank you for your recipe. You’ve inspired me to experiment and create.
Irene
What beer do you use?
Jon – no particular brand, but I usually stick with either a porter or a pale ale.