We’re well into grilling season, which makes this the perfect time to talk about barbecue sauce.
Barbecue sauce is one of those kitchen staples that can be deeply regional, highly personal and endlessly adaptable. Some versions are thin and tangy, others are sweet and glossy, and a few are creamy, peppery or boldly spiced. What they all have in common is the ability to add flavor and personality to summer cooking.
Early American barbecue sauces were simple mixtures of vinegar, salt, pepper and sometimes mustard. These thinner, tangier sauces were especially common in the Carolinas, where they helped cut through the richness of pork. Over time, as tomatoes, molasses and sugar became more available, barbecue sauce evolved into many regional styles.
For many people, the most familiar version is Kansas City style: tomato-based, sweet, glossy and made to cling to ribs, chicken and anything else coming off the grill.
The best part is that barbecue sauce is easy to make your own. Start with this classic base, then adjust the flavor with ginger, soy sauce, mustard, orange juice, coffee, citrus zest, cumin, horseradish, capers, pickle juice or even tea.
Barbecue sauce can also do more than finish grilled meats. Stir it into mayonnaise for pasta or potato salad, mix it with ranch for a quick dip, or fold it into mac and cheese.
Ingredients:
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Method:
Simmer all ingredients in a saucepan over medium heat.
Reduce heat to low and cook 10-15 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning.
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BBQ Sauce Fun Fact
Kansas City style barbecue sauce became America’s favorite thanks to its sweet, tomato-based flavor—but regional sauces across the South still proudly celebrate vinegar, mustard, smoke, spice, and centuries of local cooking traditions.