How to Make BBQ Sauce - 7-Step Guide to 4 Regional Styles

The four regional American BBQ sauce styles each have a distinct flavor profile. Sweet Kansas City is tomato-and-molasses based and slightly sweet - this is what most people picture when they hear "BBQ sauce" (it's what's bottled at the grocery store). Vinegar Eastern Carolina is thin, tangy, and has no tomato - the traditional sauce for whole-hog Carolina BBQ. Mustard South Carolina uses yellow mustard as the base with honey for sweetness. White Alabama is a mayo-based sauce served cold on chicken.

All four use roughly the same 10-15 minute simmer time, so you can make a full set in under an hour if you want to. Or pick just one to start.

Small-dice 1 medium yellow onion and press or finely mince 4 cloves of garlic. Heat 1 tablespoon of oil in a medium saucepan over low-medium heat. Add the onions and cook for 12-15 minutes until they're brown and caramelized - this is what builds the deep flavor base. Add the garlic and cook for another 1-2 minutes (just until fragrant).

Once aromatics are ready, add: 1.5 cups ketchup, 1/4 cup light molasses (NOT dark - way too strong), 1/4 cup cider vinegar, 1/2 cup packed light brown sugar, 2 tablespoons Worcestershire sauce, 1 teaspoon liquid smoke (optional), 1/4 teaspoon cayenne, 1 teaspoon dry mustard, kosher salt, and freshly ground black pepper. Stir to combine.

Simmer the Sweet sauce for 10-15 minutes until it's thick, dark, and glossy. Now finish with two ingredients most home cooks forget: the juice of one lemon (brightens everything) and 2 tablespoons of whole unsalted butter (a classic touch that goes back to the original BBQ sauce recipes from the 1500s).

Use an immersion blender to puree the sauce until smooth (or transfer to a stand blender if you don't have an immersion). The puree is necessary because of the whole onion and garlic - if you skipped to granules, you can skip this step too. Cool, jar, and refrigerate. Lasts 10 days with fresh aromatics, 3 weeks if granules.

The mother of all BBQ sauces - thin, tangy, and minimalist. In a medium saucepan over high heat, combine 2 cups cider vinegar, 1/4 cup packed light brown sugar, and 1 tablespoon salt. Bring to a boil to dissolve the sugar and salt completely.

Lower the heat to medium and add 1 cup ketchup, 1 teaspoon garlic granules, 1 teaspoon onion granules, 1 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, and a dash of hot sauce. Whisk together. Simmer for 10-15 minutes. The finished sauce is thin (you should be able to splash it from a bottle), spicy, and tangy. Lasts 4 weeks refrigerated - the vinegar is a natural preservative.

In a medium saucepan combine: 1 cup yellow mustard (any brand), 1/4 cup honey, 2 tablespoons ketchup (just a little - don't overdo it), 2 tablespoons Worcestershire sauce, 1/4 cup cider vinegar, 2 tablespoons packed light brown sugar, 1 teaspoon onion granules, 1 teaspoon garlic granules, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon chili powder.

Whisk over low-medium heat for 10-15 minutes until everything is fully combined. The honey gives a smooth sweetness, the cider vinegar a slight tang, and the chili powder a gentle warmth. This is the sauce native to the area around Columbia, South Carolina.

In a mixing bowl, combine 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tablespoon prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth.

No cooking required - White Alabama sauce is served cold. Use immediately or refrigerate up to 1 week. Originally created at Big Bob Gibson's in Decatur, Alabama, in the 1920s, this sauce is the proper finish for smoked chicken or smoked turkey. It also makes an excellent dip for chicken wings.

Pour each finished sauce into a clean glass jar or squeeze bottle. Label with the style name and the date - they all look similar in the fridge after a week. Cool to room temperature before refrigerating.

Match the sauce to the meat. Sweet Kansas City goes on pork ribs (brush on during the last 15 minutes of cooking), pulled pork sandwiches, grilled chicken, and burgers. Vinegar Eastern Carolina is the traditional accompaniment to whole-hog Carolina BBQ - drizzle on shredded pork or use as a mop sauce during smoking. Mustard South Carolina pairs best with grilled pork shoulder or pork ribs. White Alabama belongs on smoked chicken, smoked turkey, or as a dip for wings.