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Regular Barbecue Sauce
3
cups
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ¾ c
ketchup
Jump
½ c
plus 2 tablespoons water
Jump
¼ c
plus 1 tablespoon cider vinegar
Jump
¼ c
plus 1 tablespoon white vinegar
Jump
¼ tbsp
plus 1 1/2 teaspoons brown sugar
Jump
2 tbsp
plus 11/2 teaspoons Worcestershire sauce
Jump
1 tbsp
chile powder
Jump
1 tbsp
ground cumin
Jump
1 ½ tsp
kosher salt
Jump
1 ½ tsp
coarse black pepper
Jump

This is what I call sweet sauce, even though it’s not terribly sweet on the spectrum of barbecue sauces. It’s a good, all-purpose sauce. We bottle it, sell it, and put it on the tables in the restaurant. I also mix it with vinegar to sauce the spare ribs when I cook them.

Directions

  1. Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.

Reprinted with permission from Franklin Barbecue by Aaron Franklin & Jordan Mackay, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Wyatt McSpadden © 2015