St. Louis Thin BBQ Sauce
This is by far the most popular BBQ sauce I make. I've tried many different recipes but this one always seems to be the crowd favorite. The sauce is definitely better if you let it sit in the fridge over night. It could just be my imagination, but I also find that depending on what temp you simmer it at, it can have an effect on how spicey it turns out. My parents often think its a little to spicey for them, so occasionally I'll cut the cayenne pepper in half.
This is where I found the original recipe: http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm
Ingredients:
- Ketchup - 2 Cups
- Water - 1/2 Cup
- Apple Cider Vinegar - 1/3 Cup
- Brown Sugar - 1/3 Cup
- Yellow Mustard - 2 Tablespoons
- Onion Powder - 1 Tablespoon
- Garlic Powder - 1 Tablespoon
- Cayenne Pepper - 1/2 Teaspoon
Instructions:
Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes.
St. Louis Thin BBQ Sauce
This is by far the most popular BBQ sauce I make. I've tried many different recipes but this one always seems to be the crowd favorite. The sauce is definitely better if you let it sit in the fridge over night. It could just be my imagination, but I also find that depending on what temp you simmer it at, it can have an effect on how spicey it turns out. My parents often think its a little to spicey for them, so occasionally I'll cut the cayenne pepper in half.
This is where I found the original recipe: http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm
Ingredients:
- Ketchup - 2 Cups
- Water - 1/2 Cup
- Apple Cider Vinegar - 1/3 Cup
- Brown Sugar - 1/3 Cup
- Yellow Mustard - 2 Tablespoons
- Onion Powder - 1 Tablespoon
- Garlic Powder - 1 Tablespoon
- Cayenne Pepper - 1/2 Teaspoon
Instructions:
Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes.
Excellent article, good job!
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