By Dylan Clay
St. Louis BBQ sauce is essentially a less sweet Kansas-city style sauce that’s also slightly thin like Memphis-style sauce.
My recipe is slightly sweet and thinned out with vinegar that then finishes with a pop of spice – it pairs perfect with a rack of St. Louis spare ribs.
Sweet, tart, and spicy.
These are the ingredient quantities I usually use:
Optional:
This style of sauce is tomato-based and I prefer to use tomato paste and water.
If you aren’t a fan of using tomato paste, you can use something like ketchup – you’ll just want to omit the vinegar and stick to using more water.
I’d still add 1 tbsp of cider vinegar regardless for added tartness.
This is regular tap water and it’s used to thin the sauce out.
Alternatively, you can further thin the sauce with more cider vinegar or distilled white vinegar.
This sauce has a slight tartness but less-so than Memphis-style barbecue sauce. For this I use distilled white vinegar and a small amount of cider vinegar.
The cider vinegar will go a long way and I often find that it’s too strong for people.
If you aren’t a fan of cider vinegar, use just distilled white vinegar.
While this sauce isn’t as sweet as say Kansas-city style barbecue sauce, it does still have some sweetness.
If you don’t have dark brown sugar, use light brown sugar or white sugar.
The purpose of the lemon is to brighten the rest of the ingredients via the acid.
If you don’t have a fresh lemon, use 3 tablespoons of lemon juice.
The other ingredients in this recipe are used because they taste good. Most of them being umami that light up your tongue – offering a number of taste sensations.
While none of these are absolutely necessary, you’ll know they’re missing if you make both side-by-side.
In a medium sauce pan, add your water, vinegar(s), Worcestershire sauce, and lemon juice.
Then add your dark brown sugar and molasses. Ensure these ingredients are well combined and dissolved.
Then in a separate bowl, combine 2 tbsp of cornstarch and 1/2 tbsp of water. Ensure they are well combined to create a slurry. Then add this to your sauce.
Then add your tomato paste and ensure it is well combined.
Then add the rest of your ingredients and whisk thoroughly.
Your sauce should look like this:
Then set your burner to medium heat. While whisking the sauce, get it to a slight boil.
When the sauce reaches a slight boil, lower the heat to low/simmer. Allow the sauce to simmer for around 20-25 minutes or until at your desired consistency.
Note: This sauce is supposed to be slightly thin.
Once the sauce is at your desired consistency, allow it to cool.
Once cooled, transfer to a mason jar or similar storage container.
You can refrigerate this sauce for 1-2 weeks.
Where are you located in New Hampshire?
Hi Mike!
I’m from the upper valley – more specifically the small town of Plainfield.
-Dylan