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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
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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


  • 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.


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