US Barbecue Sauce

    50 minutes

    For a delightful taste of the US, this sauce is a mix of sweet sugar, sour vinegar and a fruity blend of tomato sauce and spices. Best served warmed at room temperature, or warmed from the microwave, but make sure it's kept in the fridge between serves.

    28 people made this

    Makes: 1 Litre

    • 4 cups (1 litre) cider vinegar
    • 1 cup (220g) brown sugar
    • 1 1/3 cups (320ml) tomato sauce
    • 60g butter
    • 2 tablespoons hot pepper sauce (e.g. Tabasco (TM))
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons crushed chilli flakes
    • 2 teaspoons mustard powder
    • 2 teaspoons salt
    • 1 teaspoon fresh ground black pepper

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Place all ingredients into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low and simmer 30 minutes longer, stirring occasionally.
    2. Remove from the stove and pour into a heatproof bowl. Cover and refrigerate the sauce for 2 days.
    3. Strain the sauce through a mesh sieve to remove the chilli flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

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    Reviews in English (27)


    I would eliminate brown sugar and ketchup entirely. There's not enough lemon juice to matter, so increase it substantially, or eliminate it as well. Most will say it needs more hot sauce. Instructions for using vinegar sauce are missing. Suggestion: slow cook fresh pork (any way you want), and then pull. Finally, add sauce and toss like a salad.  -  19 Sep 2008  (Review from Allrecipes USA and Canada)


    This is not bad for EASTERN NC BBQ sauce - but as someone who has lived all my life in western NC, I can tell you that the traditional sauce in this part of the state will never have vinegar in it. I used "Texas Pete" hot sauce (another western NC product!)instead of Tabasco, and added a lot more than the recipe called for. I also eliminated the lemon juice. My family is used to the western NC sweet, tomato based sauces, I was afraid that vinegar plus lemon juice would be too, too much! This sauce works well for grilling and marinating - I used it on chicken - but since it is thin, you need to baste often to make sure the flavor is even.  -  09 Dec 2008  (Review from Allrecipes USA and Canada)


    I've been using this recipe for years and it's always been easy to prepare and well liked. The best thing about it is that one can "customize" it by using their favorite "heat" (pepper sauce) so that it is as hot or mild as one wishes. One suggestion is to ALWAYS make enough to have extra for dipping or spreading on the finished meat. Once your guests taste it, they'll crave more!  -  18 Sep 2008  (Review from Allrecipes USA and Canada)