St. Louis Barbecue Sauce

St Louis barbecue sauce is thin, and its flavor is tangier than Kansas City style sauces. St. Louis barbecue has a variety of influences, so this sauce varies from pitmaster to home chef. We have nailed down our favorite version for you to try the next time you smoke, grill, or bake a rack of pork ribs.

The origin of this barbecue style starts with a grocer by the name of Louis Maull of St. Louis. He got his start selling groceries out of a horse-drawn wagon in the late nineteenth century. Thirty years later, he debuted Maull’s Barbecue Sauce, two decades before H.J. Heinz bottled his first sauce. Maul’s St. Louis barbecue sauce had none of the liquid smoke you might find in Kansas City-style barbecue sauces. He even boasted upward of twenty ingredients in his sauce. This recipe keeps the number far lower!

St Louis style of barbecue is done by grilling and saucing rather than “low and slow.” Because this sauce contains some sugar, it can burn at higher temperatures. Use it only when the meat is cooking over low heat or slather on toward the end of cook time.

Ingredient List:

  • Ketchup
  • Apple cider vinegar
  • Brown sugar
  • Yellow mustard
  • Onion powder
  • Garlic powder
  • Cayenne pepper
  • Salt
st louis barbecue sauce
Sabrina Baksh/derrickriches.com

Making S.t Louis Barbecue Sauce:

  • In a medium saucepan, bring all of the St Louis barbecue 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 saucepan from heat and let barbecue sauce cool for 15 minutes before using. 
  • To use: Start applying sauce on during the last 45 minutes of cooking time. Baste every 15 minutes until the meat has cooked through.
  • If you make it ahead of time, store it in an airtight container and refrigerate it for one week. Store in the freezer for up to 3 months. 
St Louis Barbecue Sauce Recipe

St. Louis Barbecue Sauce

St. Louis Barbecue Sauce is thinner in consistency and tangier than its Kansas City cousin. Being at the crossroads, St. Louis style barbecue has many influences. With that said, there are many ways to prepare this sauce. This just happens to be my take on it.
Photo by: Sabrina Baksh
5 from 1 vote
Print Pin Rate
Course: Sauces
Cuisine: American BBQ
Keyword: barbecue sauce, st louis
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Cups
Calories: 220kcal
Author: Derrick Riches

Ingredients

  • 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

Instructions

  • 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.
  • 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.

Nutrition

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
St. Louis Barbecue Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.