Aaron Franklin's BBQ Rib Sauce Recipe

Aaron prefers to use organic or all-natural ketchup that isn’t made with high-fructose corn syrup, as the lower sugar content makes the sauce less likely to burn in the smoker.

• 2 tbsp fat (beef tallow, vegetable oil, lard, or bacon fat)
• 1/3 large yellow or white onion, roughly chopped
• 4 cloves garlic, roughly chopped
• 1 cup light brown sugar
• 1 cup apple cider vinegar
• 2 cups organic or all-natural ketchup
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1 tsp fine sea salt
• 1 tsp fresh ground black pepper
• 4 dashes Worcestershire sauce

1. 1

   Heat a saucepan over medium heat, then add the fat. Once the fat has coated the pan and begins to shimmer, add onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and continue to cook over medium heat until the onion has started to brown and the garlic has started turning crisp, about 3 minutes more.

2. 2

   Add the brown sugar and cook, stirring frequently until the sugar melts and starts to form a glaze, about 2–3 minutes.

3. 3

   Stir in the apple cider vinegar, ketchup, paprika, mustard, salt, and pepper. Bring to a simmer and cook for 3–5 minutes, or until the sauce has thickened slightly, then add the Worcestershire sauce and simmer for 1 more minute.

4. 4

   Transfer the sauce to a blender and blend at high speed until the sauce is smooth and takes on an orange hue, approximately 1 minute. Be careful, as hot liquids are liable to splatter in a blender. Pulse once or twice before proceeding to a full blend. Transfer to an airtight container and allow to cool to room temperature. Store in a refrigerator for up to 1 month.

Learn more Texas barbeque recipes and techniques in Aaron Franklin’s MasterClass.