Barbecue Sauce Recipes from America's Great Grilling States

Americans love their barbecue sauces. And there's quite a range across this great country of ours, from sweet and sticky to tangy and spicy. Our Guest Chef Phillip Schaaf (read about him below) has crafted 6 recipes from the great BBQ states of Missouri, the Carolinas, Texas, Alabama and Tennessee. Plus a bonus sauce from our own kitchens using our bacon and bone broth! With Grass Roots pasture-raised meats, less is more so a light brushing or dollop on top will do. 
 

Kansas City BBQ Sauce - Chef Phillip

Ingredients:
1 tbsp neutral-flavored oil
1 tbsp butter
½ cup yellow onion, minced
4 cloves garlic, minced
¼ cup tomato paste
2.5 cups ketchup
½ cup sorghum molasses
½ cup dark brown sugar
½ cup apple cider vinegar
1 tbsp dark chili powder
1 tbsp ground mustard powder
2 tsp smoked paprika
1 tsp fresh ground black pepper
1 tsp kosher salt, more to taste if necessary
½ tsp cayenne pepper

Instructions:
Heat a 4-qt saucepan to medium heat on the stove.

Add the oil and butter and heat until the butter begins to foam.

Add the onion and sweat until they become translucent, about 2 minutes.

Add the garlic and cook until fragrant, stirring constantly, about a minute.

Stir in the tomato paste and cook until it begins to brown

Now add all of the other ingredients and stir until completely incorporated.

Add a ½ cup of water if the sauce is a bit too thick.

Simmer the sauce for about ten minutes then remove from heat and let cool before using or storing.

This sauce will keep for about 3 months  in the fridge stored in an airtight container.

Pairs well with: pulled pork, pork chops, ribs, chicken, and burgers.

South Carolina Mustard Sauce- Chef Phillip

Ingredients:
2 cups yellow mustard
½ cup sorghum molasses
½ cup light brown sugar
½ cup cane or cider vinegar
2 tbsp worcestershire sauce
2 tsp fresh cracked black pepper
¼ tsp liquid smoke
½ tsp cayenne pepper
kosher salt to taste

Instructions:
Whisk together all ingredients in a 4 qt saucepan.
Heat on medium high heat and let it simmer for about ten minutes, stirring often.
Let the sauce cool to room temp and then store in an airtight container in the refrigerator for up to three months.

Pairs well with Grass Roots' pork shoulder (pulled pork), smoked ham, grilled or smoked chicken.

North Carolina Vinegar Sauce- Chef Phillip

Ingredients:
1-½ cup cider or cane vinegar
½ cup water
¼ cup ketchup
1 tbsp light brown sugar
1 tsp smoked paprika
2 tsp fresh ground black pepper
1 tsp crushed red chili flake
1 tsp kosher salt
juice of 1 lemon

Instructions:
in a medium saucepan, combine all ingredients except the lemon juice. simmer for about 15 minutes, stirring often.

Let the sauce cool and then refrigerate in an airtight container. Sauce will keep for up to three months in the refrigerator. 

Great for basting pork during the cooking process.

Pairs well with Grass Roots' pork shoulder, pork chops, grilled or fried chicken.

St. Louis Style BBQ Sauce- Chef Phillip

Ingredients:
2-½ cups tomato puree
½ cup molasses
¼ cup brown sugar
½ cup cider vinegar
¼ cup brown mustard
2 tbsp Worcestershire sauce
1 tbsp granulated garlic
1 tbsp granulated onion
1-2 dashes hot sauce (or more - St. Louisans like it hot)
1 tsp kosher salt, more to taste
2 tsp fresh cracked black pepper
Instructions:
Combine all ingredients in a medium saucepan and heat on medium high heat, stirring often.
Bring to a boil and then reduce to a simmer. Simmer the sauce until it reaches the consistency desired.
Adjust the seasoning with more salt or pepper if necessary.
The sauce will keep for three months if refrigerated in an airtight container.

Pairs well with Grass Roots' spare ribs, baby back ribs, pork shoulder (pulled pork), grilled or smoked chicken.
 

Alabama White BBQ Sauce- Chef Phillip

Ingredients:
1-½ cup mayonnaise
½ cup cider vinegar
2 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp fresh cracked black pepper
1 tsp granulated garlic
1 tsp cayenne pepper
1 tsp kosher salt
1 tbsp apple juice

Instructions:
In a medium sized mixing bowl, combine all ingredients and mix until thoroughly incorporated.
Use whatever mayonnaise you prefer, but Duke’s is superior. I am not trying to start fights over mayonnaise but I'm really a fan of Duke's.
Refrigerate in an airtight container for up to three weeks.

Pairs well with Grass Roots' smoked or grilled chicken, wings, smoked turkey.

Texas Mop Sauce- Chef Phillip

Ingredients:
¼ cup butter (4 tbsp) or smoky meat drippings
½ white onion, finely diced
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 tbsp paprika
1 tbsp ancho chili powder
1-½ tsp ground cumin
2 tsp fresh ground black pepper
1 tsp crushed red chilies
12 oz American lager
1 cup beef stock
1 cup dark coffee
⅓ cup cane or cider vinegar
⅓ cup ketchup
2 tbsp dark brown sugar
2 tbsp Worcestershire sauce
hot sauce and kosher salt to taste

Instructions:
In a large saucepan, heat the butter or meat drippings on medium heat.
Add the onion and sweat until translucent.
Add the garlic and jalapeño and dry spices and stir to incorporate.
Add the liquid ingredients and the brown sugar and simmer for about 15 minutes.
Adjust the seasoning with the hot sauce and salt and cool to room temperature.
This sauce will keep for three months refrigerated in an airtight container.

Pairs well with Grass Roots' beef brisket, ribs, tri-tip, burgers, steaks, pork ribs, pork shoulder, or pork chops.

Memphis BBQ Sauce - Chef Phillip

Ingredients:
1 tbsp butter
1 tbsp neutral-flavored oil
4 cloves garlic, minced or grated
½ cup sorghum molasses
2 tbsp dark brown sugar
2 cup tomato sauce or crushed tomatoes
¾ cup cider, rice or cane vinegar
1 tbsp yellow mustard
2 tbsp Worcestershire sauce
2 tsp smoked paprika
½ tsp cayenne pepper
2 tsp fresh cracked black pepper
kosher salt and hot sauce to taste

Instructions:
Combine the butter and oil in a medium saucepan and heat on medium heat. When the butter melts, add the onion and cook until they just start to brown on the edges.
Add the garlic and cook until fragrant.

Add the sorghum and the brown sugar and cook until the sugar has dissolved, stirring constantly. 

Add the tomato sauce and stir to incorporate. 

Add all other ingredients except the salt and the hot sauce. Cook for about twenty minutes, until the desired consistency is reached. Memphis style sauce is meant to be thin and tangy.

Finish with salt and hot sauce to taste.
Let the sauce cool before storing in an airtight container under refrigeration. This sauce will store in the fridge for a month.

Pairs well with Grass Roots' spare ribs, baby back ribs, pork shoulder (pulled pork), grilled or smoked chicken.
 

Bone Broth and Bacon BBQ Sauce

1 tablespoon bacon fat/drippings
1 1/3 cup beef bone broth
1 (7oz) can of tomato concentrate
3 cloves garlic, finely minced
1/4 cup golden onion, finely diced
1 1/2 tablespoons Dijon Mustard
1 teaspoon apple cider vinegar
1 teaspoon coconut aminos
2 teaspoons smoky paprika
1/8 teaspoon cayenne powder
1/2 teaspoon sea salt
Juice of 1 lemon

Instructions:
Heat the bacon fat in a skillet over medium heat.

Add the finely minced garlic and cook for about 1 minute until fragrant.

Add the diced sweet yellow onion to the skillet and sauté until it becomes soft and translucent.

In a small bowl, combine the Dijon mustard, apple cider vinegar, coconut aminos, smoked paprika, cayenne pepper, sea salt, and lemon juice. Stir well to create a flavorful sauce.

Pour the sauce into the skillet with the garlic and onion, stirring to coat everything evenly. Add the bone broth to the skillet and stir to incorporate all the ingredients.

Gently whisk in the tomato paste until it is fully combined with the sauce mixture.

Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally to prevent sticking.

Taste the sauce and adjust the seasonings if desired. Remove from heat and use the sauce as desired in your favorite recipes.

Store in an airtight container in the refrigerator for up to a week.