St Louis-style BBQ sauce

[DivotMaker]

I lived in the St Louis area for about 4 years, and found I really enjoyed the ketchup/vinegar-based sauces that are popular to the area.  I found several "St Louis-Style" sauce recipes on the internet, and gathered a little from each for this one.  I've had rave reviews from those that are partial to a little thinner tangy/sweet/downright "sassy" sauce that loves to be on pork and chicken, but is also happy to visit beef!

2 cups ketchup
1/2 c water
1/3 c apple cider vinegar (use the good stuff with "the mother")
1/3 c brown sugar
2 Tbls yellow mustard
1 Tbls onion powder
1 Tbls garlic powder
1 Tsp cayenne
1/3 cup honey
1 tsp liquid smoke

Mix all ingredients in a sauce pan and simmer until well-blended.  Note: be prepared to constantly stir this mixture when you add heat!  Ketchup will bubble up and splatter everywhere if you don't keep the sauce moving!  Simmer for an hour or more, remove from heat and place in the fridge overnight (it allows the spices to really develop).  It's good right after cooking, but is even better after it sits 24-hours.

Try it on ribs or pork (sliced, pulled, whatever).  I find it also appealing on chicken and beef.  OK, I guess it's a good "all-around" utility sauce!

I plan to make it with Vidalia onions sauted in butter instead of onion powder, but just haven't had the chance.  Also, I made a batch with chipotle chili powder, and the consensus was that the cayenne is better.  Might not be for you, and the heat is very subjective. 

Hope you like it, and please post the "mods" so I can try them!

 

[afratki]

I used this BBQ sauce on some center cut ribs I smoked on the 4th and I really liked it. The heat does build a little as you eat them but for anyone that mildly likes spicy foods it shouldn't be a problem. Like Tony mentioned, you could cut the heat a little if you want by using chipotle chili powder instead of cayenne or cut the amount of cayenne to 1/2 tsp.

 

[es1025]

Thats the beauty of the recipes that are posted.  We follow the recipe as is and adjust to our tastes.  I like spicy and sweet but my family likes sweet and mild, so I adjusted my rubs slightly (1/8 tsp less cayenne, and little less black pepper) and it still hits the mark. I have a good rub/BBQ sauce recipe but can't post purchase it from smoking-meat.com.

 

[DivotMaker]

I used this BBQ sauce on some center cut ribs I smoked on the 4th and I really liked it. The heat does build a little as you eat them but for anyone that mildly likes spicy foods it shouldn't be a problem. Like Tony mentioned, you could cut the heat a little if you want by using chipotle chili powder instead of cayenne or cut the amount of cayenne to 1/2 tsp.

Thanks for the review - glad you liked it! ;D

 

[Smokster]

Since trying this sauce, it is one of my favourites. I keep this one in my arsenal as it is a real crowd pleaser.  As mentioned in this post, you can use this as your base and tweak as needed or to your taste.

 

[DivotMaker]

Thanks, Smokester!  Glad you like it! ;D

 

[BHamel]

Making this tonight for a party tomorrow!  Thanks for the recipe DivotMaker!

 

[DivotMaker]

Thanks, Ben!  Hope you like it!

 

[BHamel]

16lbs of butt in the smoker!  Now comes the hard part.....waiting!

 

[DivotMaker]

That's a lot of butt.  ;D

 

[DivotMaker]

How'd the butts turn out, Ben?

 

[Muttley]

I make a very similar sauce but substitute the water with.....Scotch. 

 

[DivotMaker]

Wow, Muttley!  I hope you cook it long enough for the alcohol to burn away!  Wouldn't want the kids getting drunk on BBQ sauce!

 

[Chris633]

I made this sauce this weekend. I think it is hands down my favorite sauce now. I had it with pork spare ribs and brisket. I was very happy with how it complimented the meat. Thanks for the recipe!

 

[DivotMaker]

Thanks, Chris!  Glad you liked it!!