St. Louis barbecue sauce will liven up your grilled ribs, chicken, and more! This iconic Midwestern sauce has the perfect balance of sweet, heat, and tang.
In just a few simple steps, you can have a batch of BBQ sauce ready. Use it on St. Louis-style smoked ribs or baby backs, and enjoy every bite!
When it comes to St. Louis-style barbecue, grilling and saucing go hand-in-hand. Begin saucing during the last 30 minutes of cooking.
The origin of St Louis barbecue sauce
The origin of St. Louis barbecue sauce can be directly linked to Louis Maull, a 19th-century grocer who sold groceries out of a horse-drawn wagon. Thirty years later, he released his famous Maull’s Barbecue Sauce, which hit the market two decades before H.J. Heinz bottled his first sauce. Unlike Kansas City sauces, Maull’s St. Louis version didn’t contain liquid smoke. In fact, rumor has it that he used up to twenty different ingredients in his sauce, a significant number when compared to modern recipes.
Ingredient List
- Ketchup
- Apple cider vinegar
- Brown sugar
- Yellow mustard
- Onion powder
- Garlic powder
- Cayenne pepper
- Salt
Making St. Louis BBQ Sauce
- In a medium saucepan, bring all of the BBQ sauce ingredients to a simmer over medium heat. Stir occasionally and cook for 15-20 minutes.
- Reduce heat to low if it starts to bubble too wildly. The sauce should be thin but not watery.
- Remove the saucepan from the heat and let barbecue sauce cool for 15 minutes before using.
- To use: Start applying room temperature sauce during the last 45 minutes of cooking time. Baste every 15 minutes until the meat has cooked through.
- If you make this sauce ahead of time, store it in an airtight container and refrigerate it for up to one week, or store it in the freezer for up to 3 months.
How to use it
Brush St. Louis Barbecue Sauce on grilled spare ribs, pork steaks, or chicken, or transfer to a squeeze bottle and use it on pulled chicken or pulled pork. You can also use it as a dipping sauce for french fries or onion rings.
- 2 cups ketchup
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2 tablespoons yellow mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne use less if preferred
- 1/4 teaspoon salt
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In a medium saucepan, bring all of the sauce ingredients to a simmer over medium heat. Stir occasionally and cook for 15-20 minutes. Reduce to low if it starts to bubble too wildly. Sauce should be thin, but not watery.
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Remove saucepan from heat and let barbecue sauce cool for 15 minutes before using. If making ahead of time, store in an airtight container and refrigerate for up to one week, or 3 months in the freezer.
Calories: 220kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1328mg | Potassium: 451mg | Fiber: 1g | Sugar: 44g | Vitamin A: 725IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
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