Texas Barbecue Sauce

Holy smokes, Batman. Where has Texas-style barbecue sauce been all my life?

Overhead image of a white bowl of homemade Texas-style barbecue sauce on a beige wood surface, printed with orange and white text at the midpoint and bottom of the frame.

Oh wait, it’s been in Texas. Meanwhile, I’ve been showering shreds ofmy smoked pulled porkmy classicAmerican-style pulled porkmyInstant Pot pulled pork(when I’m in a hurry!) with a peppery-vinegar blend here in North Carolina.


Actually, not whoops. I take that back. I think that every type of barbecue sauce has its place in the world. I’m loyal to my tangy vinegar mixture poured over pork and slaw, but if we’re working with a fried chicken sandwich, it’swhite ‘Bama sauce or bust, baby!

手指肋骨架? Kansas City-style all day long.


I tinker. I taste. It’s all in good fun.

A spoon pours a dollop of red homemade barbecue sauce back into a white bowl, on a white surface.

The main components of this Texas-based sauce are tanginess, sweetness, and spice, with tomato as the backbone. Folks use everything from tomato puree to ketchup to get that rich, acidic flavor.

I find that classic ketchup provides thickness and tomato paste gives a complex layer of concentrated flavor. There’s no rule that says I can’t use both.

While you could easily grab dried seasonings from your spice cabinet, using fresh garlic and onions in your starting lineup offers some brighter notes. Everything is pureed in the end, so don’t worry about how you will achieve that silky smoothness.

I’ve got you covered.

Vertical closely cropped image of a white bowl of red barbecue sauce with a spoon in the bowl, on a red and white checkered cloth with fringe.

This recipe relies on a few other prominent ingredients, like tangy Worcestershire and dark brown sugar thathums with molasses, but the chipotle is the spice girl of the bunch.

我们要认真的。如果在阿斗波多实际的lly been a member of The Spice Girls, she would have been kicked out of the band for being a total diva.

Overhead vertical image of a white bowl of red Texas-style barbecue sauce on a folded red and white cloth with fringe, on top of a brown wood surface.

Let’s take a moment to discuss the wonders of chipotles.

Chipotles are dried, smoked jalapenos – which means that they ain’t playin’ around. The adobo they like to swim in is a slightly sweet, tangy red sauce. Crack open a can of these naughty nuggets, and you’ve got one intense combo.

对于此食谱,我建议使用一半的Chipotle(if you don’t want to blow your roof off). If you’re a fan of a little steam coming out your ears, by all means, drop in the whole thing.


Overhead closely cropped horizontal image of a white bowl filled with a red, homemade, tomato-based puree made with chipotles and onion, with two cloves of garlic on a beige wood surface.

我沉迷于这种烟熏酱中溺水的烤翅膀,但发现它几乎有无限的可能性。我用拉鸡肉和菠萝在玉米饼中淋上它,将其用作基础pungent baked beans, and have even been known to sneak it intoa late-night grilled cheese.

我什至把它放在披萨上,使最神奇的barbecue chicken pizzarecipe that all of my friends are obsessed with eating when I make it for them!


They say that everything is bigger in Texas, but after enjoying severalcoffee-rubbed cheeseburgers在这种酱汁中,我的裤子当然不是。

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Overhead closely cropped horizontal image of a white bowl of red homemade barbecue sauce, with two cloves of garlic on a beige wood surface.

Texas Barbecue Sauce

  • Author:Fanny Slater
  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Total Time:15 minutes
  • 屈服:approx. 1 3/4 cups


Searching for a saucy addition to your backyard barbecue? Thick, sweet, and super smoky, this Texas-style sauce is good on everything.


  • 1 tablespoonunsalted butter
  • 1/2small sweet onion, diced
  • 1garlic clove, minced
  • 1/2teaspooncoarse salt
  • 1/4 teaspoonfreshly ground black pepper
  • 1/8 teaspooncrushed red pepper flakes
  • 1 tablespoontomato paste
  • 1 tablespoonapple cider vinegar
  • 1/3 cup包装的深棕色糖
  • 1/3 cupWorcestershire sauce
  • 1 cupketchup
  • 1/2chipotle辣椒辣椒辣椒,或者更多地品尝


  1. 在大锅中,用低火加热黄油。加入洋葱和大蒜,并用盐,黑胡椒和碎红辣椒片调味。煮直到洋葱是半透明的,大约3-5分钟。
  2. Add the tomato paste,whisk to combine, and cook for 1 minute. Add the vinegar and scrape anybrowned bits from the bottom of the pan. Add the brown sugar, Worcestershire, ketchup, and the chipotle. Stir well to combine and reduce the heat to low.
  3. Usingan immersion blender(or transferring the sauce toa countertop blender), pulse until smooth. Simmer on low, stirring occasionally, for at least 30 minutes or preferably for 1 hour, which will make the flavors even richer. Season to taste with additional salt if necessary.
  4. 稍微冷却,然后冷藏直到准备使用。您可以将酱汁存放在冰箱中的密封容器中5-7天。
  • Category:Barbecue Sauce
  • Method:Stovetop
  • Cuisine:Sauces and Spreads

Keywords:barbecue sauce, Texas-style barbecue, grilling, chipotle

Cooking By the Numbers…

Step 1 – Chop and Saute the Onions and Garlic

Chop the onions and garlic.

Overhead horizontal image of chopped white onion and minced garlic in a nonstick frying pan.

在大锅中,用低火加热黄油。Add the onions and garlic, and season them with the salt, black pepper, and crushed red pepper flakes. Cook until the onions are translucent, about 3-5 minutes.

Step 2 – Add the Remaining Ingredients

Add the tomato paste, whisk to combine, and cook for 1 minute.


Add the vinegar and scrape any browned bits from the bottom to deglaze the pan. This is what’s known as the fond, and it will add flavor to the finished product.


Add the brown sugar, Worcestershire,ketchup, and the chipotle. For a much milder version, just use 1 tablespoon of the adobo sauce and omit the pepper. Stir well to combine and reduce the heat to low.

Step 3 – Puree

An immersion blender purees a red sauce in a nonstick cooking pot, on a speckled gray surface.

用一个浸入式搅拌器、脉冲直到斯穆特h. Or, blend in batches using a countertop blender.

Step 4 – Simmer and Thicken


Season to taste with additional salt if necessary.

Closely cropped overhead horizontal image of a pan of red sauce, on a beige surface with the blade of a chef's knife to the left.

稍微冷却,然后冷藏直到准备使用。Keep the sauce in an airtight container in the fridge for 5-7 days.

Time to Get a Little Sauced

If you thought awesomesauce was a made-up word, you haven’t given Texas barbecue sauce a go.

Double up to make an XL batch and bring this sweet, smoky concoction toyour next picnicor backyard party. You’ll be the belle of the barbecue ball.

Overhead horizontal image of a white bowl of red barbecue sauce, on top of a folded checkered red and white cloth, on a brown wood surface.

Need other ideas for where to stick this sticky sauce?These grill recipesmake a great match:


范妮·斯莱特(Fanny Slater)的照片,©询问专家有限责任公司。版权所有。See our TOSfor more details. Originally published on March 28, 2011. Last updated: May 20, 2021 at 16:38 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

AboutFanny Slater

Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”

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