St. Louis Barbecue Sauce

St. Louis Ribs
Ernesto Andrade/Flickr
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: Makes 3 1/2 cups (serves 28)
Ratings (63)

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.

What You'll Need

  • 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

How to Make It

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)
Calories 30
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 190 mg
Carbohydrates 8 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)