St. Louis Barbecue Sauce is thinner and a bit more tangy in flavor than its Kansas City cousin. Being at the crossroads, St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce. Give this version a try next time you grill, smoke, or bake some pork ribs.
- 2 cups/475 mL ketchup
- 1/2 cup/120 mL water
- 1/3 cup/80 mL apple cider vinegar
- 1/3 cup/80 mL brown sugar
- 2 tablespoons/30 mL yellow mustard
- 1 tablespoon/15 mL onion powder
- 1 tablespoon/15 mL garlic powder
- 1/2 teaspoon/2.5 mL cayenne
- 1/4 teaspoon/1.75 salt
1. Combine all ingredients in a medium saucepan over a low heat. Stir occasionally and let simmer for 20 minutes. Sauce should be thin, but not watery.
2. Remove from heat and let sauce to cool, about 20-30 minutes.
3. Use immediately after cooling or store in an airtight container and refrigerate. Sauce is better if allow to sit for a day. Sauce can be stored in refrigerator for up to one week after preparation or 3-4 months in freezer.
4. Slather sauce onto ribs 3-4 times toward the end of cook time. You can also serve extra sauce on the side for those who like a bit more.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|