St. Louis BBQ sauce is a delicious flavor that will elevate your grilling experience! This iconic sauce, hailing from the Midwest, boasts a perfect balance of sweetness, spice, and a delightful tanginess. In just a few simple steps, you’ll have a batch of BBQ sauce ready quickly. Slather it on St. Louis-style smoked ribs or baby backs, and enjoy every bite!
When it comes to St. Louis-style barbecue, grilling and saucing go hand-in-hand. We recommend saucing during the last 30 minutes of cooking time. Apply in layers every 10 minutes for best results.
The origin of St Louis barbecue sauce
The origin of St. Louis barbecue sauce can be traced back to Louis Maull, a grocer who sold groceries out of a horse-drawn wagon in the late 19th century. It was thirty years later when he unveiled his famous Maull’s Barbecue Sauce, which was actually introduced two decades before H.J. Heinz bottled his first sauce. Unlike Kansas City-style sauces, Maull’s St. Louis version didn’t contain any liquid smoke. In fact, it was rumored that he used up to twenty different ingredients in his sauce, a lot compared to modern recipes, which tend to keep it lower.
- Apple cider vinegar
- Brown sugar
- Yellow mustard
- Onion powder
- Garlic powder
- Cayenne pepper
How to make it
- 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
- 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
- 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.