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St. Louis BBQ Sauce Recipe

A Snappy Red Sauce
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Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes

Ingredients

  • 1 Cup Water
  • 3 oz Tomato Paste
  • 2/3 Cup Distilled White Vinegar
  • 1 Tbsp Apple Cider Vinegar
  • 1 Lemon Juice from 1 Lemon
  • 1/3 Cup Dark Brown Sugar
  • 1/4 Cup Molasses
  • 1/2 Tbsp Onion Powder
  • 1/2 Tbsp Garlic Powder
  • 1/2 Tbsp Table Ground Black Pepper
  • 2 Tbsp Worcestershire Sauce
  • 1/2 Tsp Dry Mustard

Cornstarch Slurry

  • 2 Tbsp Cornstarch
  • 1/2 Tbsp Water

Optional

  • 1/2 Tbsp Liquid smoke

Instructions

  • In a medium sauce pan, combine water, distilled white vinegar, apple cider vinegar, juice from 1 lemon, and Worcestershire sauce. Then add dark brown sugar and molasses and ensure they're dissolved and combined.
  • Add tomato paste and similarly ensure it's well combined.
  • In a separate bowl combine 2 tbsp of cornstarch and 1/2 tbsp of water. Once combined, add to sauce.
  • Add remaining dry ingredients and whisk until well combined.
  • Set your burner to medium heat and get your sauce to a slight boil. Whisk the sauce intermittently.
  • Once the sauce reaches a slight boil, lower the burner to low/simmer. Allow the sauce to simmer for 20 minutes or until your desired consistency.
    Note: This sauce is supposed to be slightly thin.
  • Once at your consistency, take off the heat and allow to cool.
  • Once cooled, transfer to a mason jar or similar container.
  • You can enjoy from there or refrigerate for 1-2 weeks.

Notes

If you want some smoke flavor, add 1/2 tablespoon of liquid smoke.