How to Make Your Own BBQ Sauce: 3 Ways
Learn to make three distinct regional American BBQ sauces from scratch—Carolina mustard-vinegar, Kansas City-style, and Kentucky bourbon—each with its own flavor profile and regional authenticity.
Learn to make three distinct regional American BBQ sauces from scratch—Carolina mustard-vinegar, Kansas City-style, and Kentucky bourbon—each with its own flavor profile and regional authenticity.
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For Carolina Mustard-Vinegar BBQ Sauce: Place all the ingredients in a medium saucepan and simmer over medium-low heat with ¼ cup water, whisking to combine to create a glossy sauce as the butter melts and reduces and thickens slightly; around 10 to 15 minutes, or until it reaches your desired consistency. Allow to cool.
For Kansas City-Style BBQ Sauce: Peel and grate the onion on the large holes of a box grater. Melt 3 tbsp butter in a medium saucepan over medium-low heat. Add the grated onion and cook until softened, around 8 to 10 minutes, stirring occasionally.
Add 1 tbsp smoked paprika, 1 tsp chili powder (or ½ teaspoon cayenne pepper), 1 tsp garlic powder, 1 tsp salt, and 1 tsp ground black pepper. Stir to combine and allow spices to meld into the onions for about 1 minute.
Add the remaining ingredients, stirring to combine. Once the sauce begins to bubble, reduce heat to low, and simmer for around 30 minutes until the sauce is jammy and thick. If you prefer a smooth sauce, you can strain through a fine-mesh strainer. Allow to cool.
For Kentucky Bourbon BBQ Sauce: Place all the ingredients in a medium saucepan and simmer over medium-low heat, stirring occasionally until sauce thickens and reduces slightly, about 20 minutes, or until it reaches your desired consistency. Allow to cool.
Store in airtight glass containers in the refrigerator for up to 2 weeks, or freeze for up to 3 months; reheat gently over low heat or use cold from the jar.
Yes, all three sauces store well in airtight containers in the refrigerator for up to 2 weeks, allowing flavors to develop further.
Carolina uses mustard and vinegar for tanginess, Kansas City is thick and molasses-sweet, and Kentucky incorporates bourbon for depth and complexity.
Yes, white vinegar or distilled vinegar work as replacements, though apple cider vinegar adds a subtle sweetness specific to these recipes.
Increase cayenne pepper and black pepper for more heat, or reduce them for a milder sauce; start with half the amount and taste as you go.
Yes, freeze in ice cube trays or freezer containers for up to 3 months; thaw in the refrigerator before use.
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