📝 About This Recipe
Born in the heart of the Midwest, St. Louis BBQ sauce is the sophisticated middle ground between the vinegary bite of Carolina and the thick sweetness of Kansas City. It features a thinner, pourable consistency and a complex flavor profile that leans into a tangy, tomato-based zing with a subtle creeping heat. This sauce is specifically designed to penetrate meat rather than just sit on top, making it the ultimate glaze for the iconic St. Louis-cut pork ribs.
🥗 Ingredients
The Tomato Base
- 2 cups Ketchup (standard tomato ketchup, not low-sugar)
- 2 tablespoons Tomato Paste (for deep color and richness)
The Tang & Sweetness
- 1/2 cup Apple Cider Vinegar (high quality for best acidity)
- 1/4 cup White Vinegar (for a sharp, clean bite)
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Unsulfured Molasses (provides the signature dark hue)
The Savory Aromatics
- 3 tablespoons Worcestershire Sauce (the secret to umami depth)
- 2 tablespoons Yellow Mustard (adds tang and emulsification)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1/2 teaspoon Celery Salt (essential for authentic flavor)
The Spice Kick
- 1 tablespoon Smoked Paprika (use pimentón for best results)
- 1 teaspoon Chili Powder (mild or medium)
- 1/4 teaspoon Cayenne Pepper (adjust to your heat preference)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Liquid Smoke (hickory flavor preferred)
👨🍳 Instructions
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1
Select a heavy-bottomed medium saucepan to ensure even heat distribution and prevent the sugars in the sauce from scorching.
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2
Combine the ketchup, apple cider vinegar, and white vinegar in the saucepan over medium-low heat. Whisk gently until the mixture is smooth.
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3
Stir in the tomato paste and yellow mustard, whisking vigorously to ensure no lumps remain and the base is fully emulsified.
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4
Add the brown sugar and molasses. Stir continuously for 2-3 minutes until the sugar has completely dissolved and the sauce takes on a glossy sheen.
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5
Introduce the liquid umami: pour in the Worcestershire sauce and liquid smoke, stirring to incorporate.
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6
In a small bowl, whisk together the dry spices: onion powder, garlic powder, smoked paprika, chili powder, celery salt, cayenne, and black pepper.
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7
Gradually sprinkle the dry spice mix into the liquid while whisking. This prevents 'spice clumps' from forming in the sauce.
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8
Increase the heat to medium just until the sauce begins to produce small, lazy bubbles (a gentle simmer). Do not bring to a rolling boil.
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9
Reduce heat to the lowest setting. Simmer uncovered for 30 to 40 minutes, stirring every 5 minutes to prevent sticking.
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10
Watch for the 'coat the spoon' test: dip a metal spoon into the sauce; it should be thin enough to run but thick enough to leave a translucent red film on the back of the spoon.
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11
Remove the pan from the heat and allow the sauce to cool at room temperature for at least 20 minutes; it will thicken slightly as it cools.
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12
Taste the cooled sauce. If you prefer more tang, add a teaspoon of cider vinegar; if you want more heat, add an extra pinch of cayenne.
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13
Transfer the finished sauce to a glass jar or squeeze bottle for serving or storage.
💡 Chef's Tips
For the best flavor, make this sauce 24 hours before you plan to use it; the spices need time to 'bloom' and mellow. If the sauce becomes too thick during the simmer, thin it out with a tablespoon of apple juice or water at a time. Avoid using high heat; the high sugar content in the ketchup and molasses can burn quickly, turning the sauce bitter. When using as a glaze, apply only during the last 15-20 minutes of grilling to prevent the sugars from charring too deeply. Store in an airtight glass container in the refrigerator for up to 2 weeks.
🍽️ Serving Suggestions
Slather generously over slow-smoked St. Louis-cut spare ribs. Use as a dipping sauce for crispy toasted ravioli (a St. Louis classic) for a BBQ twist. Pair with a cold, crisp Lager or a local St. Louis-style Amber Ale. Serve alongside a creamy coleslaw and buttery cornbread to balance the vinegary tang. Drizzle over pulled pork sliders topped with pickled jalapeños.