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.


St. Louis Barbecue Sauce

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Sauces
Cuisine: American BBQ
Keyword: barbecue sauce, st louis
Servings: 4 Cups
Author: Derrick Riches


  • 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 ingredients to a simmer over medium heat. Stir occasionally and simmer for 15-20 minutes. Reduce to low if it starts to bubble too wildly. Sauce should be thin, but not watery.
  • Allow barbecue sauce to cool for 20-30 minutes before using. If making ahead of time store in an airtight container and refrigerate. Sauce can be stored in the refrigerator for up to one week after preparation or 3-4 months in the freezer.

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