St. Louis Barbecue Sauce
"This is recipe I found on line. It is fast and easy and I wanted to post it here for safe keeping."
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
2.5 cups
ingredients
- 473.18 ml ketchup
- 118.29 ml water
- 118.29 ml apple cider vinegar
- 59.14 ml brown sugar
- 44.37 ml yellow mustard
- 14.79 ml instant minced onion
- 14.79 ml granulated garlic
- 4.92 ml cayenne
directions
- In a medium size saucepan, combine all the ingredients, adjust heat to low and let simmer for 20 minutes, stirring frequently.
- Remove from heat and cool. Store in refrigerator tightly covered. The sauce is better if allowed to sit 24 hours before using.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This quiet little bbq sauce was a well kept secret, but not anymore! Wow, is this ever good Paula, great flavor. It was quick and easy to make, with amazing results. Best of all the items can all be found in the pantry. It just keeps getting better and better, every time I use it. So far I've used the sauce on bbq pork chops, sausages, hot dogs and steaks,it keeps passing the dh test. When I ask does he want anything on the bbq meat tonight, he says, just put that new bbq sauce on it. Thanks so much for sharing this St. Louis Barbeque Sauce recipe, it is going into my keeper box. :) -
I've been making this sauce since I found it 5 years ago or so. It is my favorite. Tangy, spicy (I make it spicy), it is very good.
-
It is nothing like original maulls, but it is good as a basic bbq-sauce. If you add a few table spoons of lemon juice,orange juice and worchestershire sauce,soy sauce,a few dash's of hot sauce and some onion and garlic powder it will come a little closer.I like to add about a half can of coke to this and let it simmer until thickens up abit. -
Does this taste at all like Maull’s original barbecue sauce?
-
Soooo dang good my hubby can be picky about his bbq and loves this sauce I added some Sirracha to give it a more garlicy spicy taste and it came out great. This will definitely be my go to recipe from now on
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
