Barbecue sauce is a strange thing, even in the barbecue world. In the Carolinas, it’s a staple that always accompanies pork or chicken. In Memphis, St. Louis, and Kansas City, barbecue sauce varies so much in type and taste, but they all have in common the necessity for sauce. In Texas, we’re arrogant and think our smoked meats stand on their own. But one thing I’ve learned from listening to customers is that they want sauce, so I give it to them. This sweet sauce is ideal for chopped beef sandwiches or to use with pulled pork. It’s the perfect balance of sweet and tang, which I really like to cut through the richness of the smoked meats. And if you haven’t had brisket foldover sandwich with a couple slices of homemade dill pickles and sweet sauce on Martin’s bread, you haven’t lived life.
recipe 
yields
Makes 4 cups
2 cups ketchup
1 cup water
½ cup light brown sugar, packed
½ cup molasses
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cayenne pepper
½ teaspoon smoked Spanish paprika
1 teaspoon salt, plus more as needed
1 teaspoon pepper
Ingredients
steps
- In a medium-size saucepan over medium-low heat, combine all the ingredients and stir well to mix. Bring to a simmer and cook for 15 to 20 minutes until the sauce thickens and darkens in color. It should have a “loose,” or slightly watery, consistency.
- Taste the sauce and add more salt as needed.
- Transfer the sauce to Mason jars or squirt bottles and refrigerate immediately. The sauce will keep for roughly 3 to 4 weeks.
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Reprinted with permission from
Barbacoa: The Heart of Tex-Mex Barbecue by Brandon Hurtado
