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Paul's Barbecue Sauce

Paul's Barbecue Sauce

This barbecue sauce is so darn good that it will be a permanent condiment in your refrigerator. Make an extra batch, and store in an airtight container up to 3 weeks.

This recipe goes with Big "D" Smoked Chicken, Big "D" Smoked Baby Back Ribs

Southern Living JULY 2005

  • Yield: Makes about 3 1/2 cups
  • Cook time: 20 Minutes
  • Prep time: 20 Minutes


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 3 medium jalapeño peppers, seeded and minced
  • 1 cup firmly packed brown sugar
  • 1 cup cider vinegar
  • 1 cup chili sauce
  • 1 cup bottled barbecue sauce
  • 1 tablespoon mustard powder
  • 1 tablespoon paprika
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 2 tablespoons molasses
  • 1/4 teaspoon salt


Melt butter with oil in a large Dutch oven over medium heat.

Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until onion is tender.

Stir in brown sugar and remaining ingredients; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.


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Paul's Barbecue Sauce Recipe