Skip to main content
Epicurious
Cookbooks

Texas Barbecue Sauce

Recipe information

  • Yield

    Makes about 1 1/3 cups

Ingredients

1 tablespoon butter
1 garlic clove, minced
1 cup ketchup
1/3 cup (packed) light brown sugar
1/3 cup Worcestershire sauce
1/4 cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo, minced with seeds
1/4 teaspoon cayenne

Preparation

  1. Step 1

    Melt the butter in a medium saucepan over medium heat. Add the garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to a boil. Reduce the heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper.

  2. DO AHEAD

    Step 2

    The SAUCE can be made 1 week ahead. Cool slightly, cover, and chill.

The Epicurious Cookbook
TagsSauceSouthernAmericanChipotleChileVegetableGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessMake AheadWeeknight MealsSimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.