We’ve spent years testing Texas-style barbecue sauces, and this tomato-based version is our favorite by far. We keep the spices mild, but the depth of flavor is no less intense.–Matthew McCarry and Stacy Toth
LC A Sauce For Cowboys Note
Most cowboys we’ve known have been from Texas. They’ve also been men of few words. In keeping with this tradition, we see no need to blather on and on about how ridiculously smooth and earthy and complex this simple barbecue sauce is or how it can anoint all manner of meats and seafood, whether spare ribs or pulled pork or grilled chicken or salmon fillets or, well, ahem, you get the idea. Tasting is believing.
Texas Barbecue Sauce Recipe
- Quick Glance
- 20 M
- 1 H, 50 M
- Serves 10 to 12
- 1/4 cup lard
- 1/2 cup diced yellow onions
- 3 garlic cloves, minced
- 1/2 cup diced celery
- 1 cup natural ketchup
- 1/2 cup apple cider vinegar
- 1 cup cold water
- 1/4 cup Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1. In a saucepan, melt the lard over medium heat. Add the onions, garlic, and celery, and cook until softened. Add the ketchup, vinegar, water, Worcestershire, and black pepper, and continue to simmer for about 30 minutes.
- 2. In a small bowl, combine a few tablespoons sauce with the chili powder until smooth. Add this mixture to the rest of the sauce in the pan and stir to combine. Remove the pan from the heat and let the sauce stand for 1 hour.
- 3. Okay, that’s it. You’re done. The slightly chunky sauce is nice as is, but for a more traditional sauce, purée it in a blender or with an immersion blender. This sauce is best served warm or at room temperature, but it stores well refrigerated in an airtight container.
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Testers ChoiceTesters Choice
Nov 07, 2013
"Really, really good!" That was my 12-year-old nephew's assessment after he demolished a rack of baby back ribs doused with this sauce. Our nephew had asked me to "not glop on the sauce," yet at the table he was slathering extra sauce onto each rib. I can understand why. The sauce has a velvety texture from the bacon drippings and a remarkably cohesive, complex, slightly tangy taste despite calling for just a few simple ingredients. I was particularly grateful the recipe still had kid appeal even though the only sugar of any sort was in the natural ketchup. My husband nodded his agreement at my nephew's proclamation, his mouth still full of ribs.
Nov 07, 2013
I chose to make this recipe because my entire family loves barbecue pork. This BBQ Sauce recipe was a HUGE hit! Even my 4-year-old grandson loved the meat! Super easy and quick, about 20 minutes to prep. The sauce was a perfect match with ribs. All the rich, earthy flavors went so well together!! Everyone ate everything on their plates and even wanted more.
Nov 07, 2013
We served this sauce with the Smoked Spare Ribs. The sauce was nice and chunky with deep flavors that perfectly complemented the ribs. I think 1/4 cup lard is more than is actually needed; two tablespoons would probably be just right. While the sauce was simmering, it appeared to be quite oily and I skimmed about 2 tablespoons oil from the top of the sauce. There was still some oil left on top, but it seemed to incorporate into the sauce as the sauce rested.
Texas Barbecue Sauce Recipe © 2013 Matthew McCarry and Stacy Toth. Photo © 2013 Aimee Buxton. All rights reserved.