Texas Barbecue Sauce

Makes: 2  1/2 – 3 c.    |     Prep: 5 min     |     Cook: 20 min     |     Ready: 25 min


6 T. butter, unsalted
1/2 c. yellow onion, finely chopped
c. ketchup*
1 c. tomato sauce*
4 T. apple cider vinegar
3 T. dark brown sugar, packed*
1 T. Koop’s Stone Ground Mustard
1 T. smoked paprika, heaping
1/4-1/2 tsp. ground cumin
1 tsp. garlic powder
1/4 tsp. ground allspice, *optional
tsp. sea salt
1  1/2
 tsp. black pepper
1/3 c. Jack Daniel’s Whiskey
3 T. Worcestershire Sauce 
1/2 lemon, fresh squeezed juice 
1 pat of butter for finishing*


*If you don’t have tomato sauce, you can use 1  1/2 – 1  3/4 c. ketchup and 1/4-1/2 c. frozen pan dripping from past bbq smoking.

*Make sure you use “NO” high fructose corn syrup ketchup.

*Adjust the amount of brown sugar as per how sweet you like your sauce. Also you can use light brown sugar if preferred.


Melt butter in saucepan. Saute onions until just turning light brown. Whisk in rest of ingredients in the pan, bring to a simmer over medium heat and cook for 10 minutes. If you need to adjust seasonings or ingredients at this point go ahead and let simmer for 10 more minutes.

Incorporate 1 pat of butter to at end of cooking.

If sauce gets too thick, whisk in hot water before serving.