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. With Grass Roots pasture-raised meats, less is more so a light brushing or dollop on top will do. 

Kansas City BBQ Sauce

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

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

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


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

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

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 

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.

 

About Chef Phillip:
Chef Phillip stepped foot into the food industry at the young age of 16 as a dishwasher at Dairy Queen in Arkansas. He almost left the food world for good after that experience but was drawn back in when he found it a flexible way to support his life as a musician. When he moved to Little Rock, he discovered a vibrant community of farmers raising animals and produce responsibly which kindled his passion for a full-time life as a chef. He began incorporating as many local and seasonal ingredients into his cooking as possible. Today Chef Phillip is back in Arkansas and enjoys cooking with meat from Falling Sky Farm and other members of the Grass Roots' Farmer's Cooperative which he says has "massively different flavor" than conventional meat. Super marbleization which means your meat won't lose moisture, thicker fat caps for richer flavor, and overall appeal of the meat - clearly hand-butchered by people who care deeply to deliver the best. His favorite cuts? Anything you can cook low and slow to really develop the flavors - short ribs and pork shoulder are his top picks. He also loves center-cut, bone-in pork chops - great balance of fat-to-meat ratio. He likes his pork chops grilled with a simple mustard vinaigrette served with brown beans, collard and mustard greens, and cornbread. We'll have what he's having.