My Best Barbecue Sauce Recipe
This is a hybridized version of a vinegary Carolina-style sauce mixed with the peppery, tomato-based sauce found in Tennessee. Spicy, sweet and tangy, it’s the most versatile barbecue sauce you’ll ever make. I like the consistency to be halfway between a splash and a sauce, but if you prefer a more viscous Memphis-style sauce, it will get thicker the longer it reduces.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Barbecue Sauce
- 3 cups cider vinegar
- 1/3 cup brown sugar
- 1 teaspoon ground black pepper
- 2 teaspoons red chile flakes, or more to taste
- 2 tablespoons Crystal hot sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons molasses
- 2 tablespoons dark corn syrup
- 1 cup Heinz Chili Sauce
- 2 teaspoons kosher salt
In a saucepan over medium heat, combine all of the ingredients and stir until the sugar is dissolved. Bring to a boil, then lower heat to maintain a simmer and cook until your desired barbecue sauce consistency is reached, 20 to 40 minutes. I prefer a thin sauce myself, so I like to simmer it for about 20 minutes, but if you want a thick sauce, continue to reduce. Cool and refrigerate until ready to use.