Franklin BBQ Sauce

Samia

Franklin BBQ Sauce is a flavorful Texas-style barbecue sauce known for its perfect balance of tangy apple cider vinegar and sweet brown sugar. It includes smoky paprika, Dijon mustard, and Worcestershire sauce for depth. The sauce works well as both a glaze and a dipping sauce, enhancing the taste of brisket, ribs, pulled pork, and grilled chicken. Making it ahead allows the flavours to meld beautifully.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 3 cups

Course: Sauce / Condiment

Cuisine: American (Texas BBQ)

Calories: 40

Ingredients Equipment Method Notes

Ingredients

2 cups ketchup preferably homemade or organic
1 cup apple cider vinegar
1/3 large yellow or white onion finely chopped
4 garlic cloves minced
1 cup light or dark brown sugar packed
1 teaspoon chilli powder
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt or sea salt
2 teaspoons Dijon mustard
1 teaspoon smoked paprika or regular paprika
1 tablespoon neutral oil vegetable, canola, or grapeseed oil
4 dashes Worcestershire sauce

Equipment

Medium saucepan
Wooden spoon or spatula
Measuring cups and spoons
Knife and chopping board

Method

Cook The Aromatics:

Heat a tablespoon of oil in a medium saucepan over medium heat. Once the oil’s hot, toss in the chopped onion and garlic. Cook them for about 5 minutes, stirring now and then, until they’re soft and smelling great.

Add The Sweet And Tangy Base:

Stir in the brown sugar and apple cider vinegar. Let it bubble gently for a couple of minutes so the sugar fully dissolves.

Mix In The Rest:

Now add the ketchup, Dijon mustard, paprika, chilli powder, Worcestershire sauce, plus a bit of salt and pepper. Give everything a good stir so it’s all mixed together.

Let It Simmer:

Turn the heat down low and let the sauce simmer without a lid for about 20 to 25 minutes. Stir occasionally, and let it cook down until it thickens up to your liking.

Blend If You Want It Smooth:

If you prefer a silky texture, use a stick blender right in the pot or carefully pour it into a regular blender. Just be careful with the hot liquid.

Cool It And Store:

Once it’s cooled a bit, pour the sauce into a glass jar or squeeze bottle. Keep it in the fridge it’ll stay good for around two weeks.

Notes

I avoid letting sauce boil vigorously simmer gently to preserve flavour. Blending hot sauce requires caution: pulse slowly first to avoid splatter.

Nutrition Facts