• Andrew Zimmern Cooks: Barbecue Sauce


My Best Barbecue Sauce Recipe

By Andrew Zimmern

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

Total: 30 minutes


  • 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 it. Cool and refrigerate until ready to use.

Ready to cook? Try my barbecue chicken:

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