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Texas Bbq Sauce

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sauces & condiments•bbq sauce•american•contains fish, dairy-free
40 minutes•about 3 cups•

Ingredients

  • 1 tbsp vegetable oil
  • 1 cup yellow onion – finely chopped (~1 medium yellow onion)
  • 1 tbsp garlic – minced
  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 tbsp yellow mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 tbsp dark brown sugar – packed
  • 1 tbsp molasses (20g)
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
Texas BBQ Sauce

Instructions

  1. 1.

    Heat the vegetable oil in a medium saucepan over medium heat until shimmering, 1–2 minutes.

  2. 2.

    Add the yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.

  3. 3.

    Stir in the garlic and cook until fragrant, 30–45 seconds.

  4. 4.

    Add the ketchup, water, apple cider vinegar, yellow mustard, Worcestershire sauce, chili powder, paprika, ground cumin, cayenne pepper, dark brown sugar, molasses, kosher salt, and black pepper. Whisk to combine and bring to a gentle simmer over medium heat, 3–5 minutes.

  5. 5.

    Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and glossy, 20–30 minutes; the sauce should coat the back of a spoon and yield about 3 cups.

  6. 6.

    Taste and adjust seasoning: add a pinch of kosher salt for savoriness, a splash of apple cider vinegar for tang, or a teaspoon of dark brown sugar for balance as needed.

  7. 7.

    Let cool 10 minutes. Use warm for brushing during the last 5–10 minutes of grilling or as a table sauce. Refrigerate in a sealed jar up to 2 weeks.

Texas BBQ Sauce is a tangy, pepper-forward sauce that leans savory with restrained sweetness. It’s thinner than Kansas City–style sauces and designed to complement, not smother, the flavor of smoked meats. Tomato, vinegar, black pepper, and chili spices lead the profile, while a touch of sweetness and Worcestershire provide depth and gloss.

Rooted in the pitroom traditions of Texas, this sauce evolved alongside brisket, ribs, and sausage, where meat is king and sauce is a finishing accent. Central Texas often favors thin, tangy sauces and mop-style blends, while East Texas tends toward a slightly sweeter, thicker glaze. Over the 20th century, household and restaurant versions coalesced into a recognizable “Texas” style: tomato-based, vinegar-bright, peppery, and suited to post-oak smoke and beefy cuts.