TEXAS BARBECUE SAUCE

Makes 4 cups (960 ml) Barbecued meat is always better with barbecue sauce. This is our favorite–a sweet version that tastes great on almost any meat. You may not know this, but different states have different barbecue sauces. While this one is like the sauces they make in Texas with ketchup and chili powder, sometimes we will make a Carolina sauce with vinegar or a Kansas City sauce with molasses. This one, however, is our favorite. We especially like it with grilled chicken, beef, and pork, like our Shakey Pork Backbone. Some people say that making a good BBQ sauce is something that takes a lifetime to master, but with this sauce you’ll be able to make it in just a short time. It’s finger–lickin’ good, so make sure to get a dipping bowl for the next time your family barbecues meat! INGREDIENTS • ½ C onion, diced • ½ C celery, diced • 3 garlic cloves, minced • ¼ C lard • 1 C (35°F) Ketchup or a brand without sweetener • ½ C cider vinegar • 1 C (35°F) Bone Stock or water • ½ C coconut aminos • 1 tsp ground pepper • 1 Tbsp (15 ml) chili powder INSTRUCTIONS AND HOW KIDS CAN HELP 1. Sauté onion, garlic, and celery in lard over medium heat; cook until softened (about 15 minutes). 2. Add ketchup, vinegar, broth or water, aminos, and pepper. 3. Simmer on low heat, uncovered, for 20 minutes. 4. Stir in chili powder and cook 5 additional minutes. 5. Blend sauce until smooth (optional). 6. Let sit at room temperature for an hour for flavors to develop; store refrigerated for up to several months.

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Texas barbecue sauce is the ketchup-and-chili-powder style we reach for most — different from Carolina's vinegar sauce or Kansas City's molasses. Onion, celery, and garlic soften in lard, then everything simmers into one sweet, finger-lickin' pot. Grilled chicken, beef, and pork all want a dipping bowl of it.

Pro Tips

• Give the onion, celery, and garlic the full 15 minutes in lard over medium heat — this aromatic base is where the sauce's depth comes from.
• Simmer uncovered on low for the whole 20 minutes before the chili powder goes in; adding it for just the last 5 minutes keeps its flavor sharp rather than cooked flat.
• Use a ketchup without sweetener — the coconut aminos already bring plenty of complexity, and sugary ketchup would push this over the top.
• Blend the finished sauce if you want it smooth; leaving it as-is gives a chunky, rustic texture.
• Let the sauce sit at room temperature for an hour before serving so the flavors fully develop.

Frequently Asked Questions

Why is it called Texas barbecue sauce?

Because it follows the Texas style — built on ketchup and chili powder — rather than a Carolina vinegar sauce or a Kansas City molasses sauce.

How long does this barbecue sauce keep?

Stored refrigerated, up to several months — the vinegar and long simmer make it a real pantry staple.

Do I have to blend the sauce?

No, blending is optional. Blend it smooth for brushing onto meat, or leave it chunky for a dipping sauce.

What should I serve Texas barbecue sauce with?

Grilled chicken, beef, and pork are the house favorites — set out a dipping bowl and watch it disappear.

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