St. Louis Bbq Sauce
Ingredients
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- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup brown sugar – packed (55g)
- 1/4 cup yellow mustard
- 2 tbsp Worcestershire sauce
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp celery seed
- 1/2 tsp kosher salt
Instructions
- 1.
Whisk the ketchup, apple cider vinegar, water, brown sugar, yellow mustard, and Worcestershire sauce in a medium saucepan until smooth.
- 2.
Stir in the paprika, garlic powder, onion powder, black pepper, cayenne pepper, celery seed, and kosher salt until evenly combined.
- 3.
Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring occasionally, until slightly thickened and glossy, 15–20 minutes; the sauce should coat the back of a spoon.
- 4.
Remove from heat and let stand 10 minutes to settle and thicken slightly. Use warm for glazing during the last few minutes of grilling, or cool completely and refrigerate in a sealed jar for up to 2 weeks.
St. Louis BBQ Sauce is a tangy, tomato-forward barbecue sauce known for its pourable texture, bright acidity, and restrained sweetness. It balances ketchup’s body with cider vinegar’s bite, warmed by gentle spice and a hint of heat. Unlike thicker, molasses-heavy sauces, it clings lightly to grilled meats without overwhelming their smoke and char.
Rooted in the Midwestern barbecue tradition, St. Louis’s sauce evolved alongside the region’s love for grilled pork steaks, ribs, and shoulders. Commercial bottlers in the early to mid–20th century helped define a local profile: thinner than Kansas City styles, often with mustard, celery notes, and Worcestershire. Today it remains a staple at backyard cookouts and rib joints, served as both a finishing glaze and a table sauce.