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DIY BBQ Sauce

By June 3, 2015January 26th, 202544 Comments

Ever been to Franklin Barbecue? Neither have I! To be honest, it’s on my radar every time I go to Austin, but I don’t seriously entertain the idea of waiting on it’s legendary mile-long lines, even though I know the place is Mecca for Barbecue enthusiasts. I guess, file this one under “I’m too old.”

I’m comforted by the idea that until I make it there, I at least have this: Aaron Franklin’s signature barbecue sauce. It’s from Franklin’s new book/manifesto, which I included in a New York Times cookbook round-up last weekend. As I wrote in the review, his book is as much a manual for entrepreneurs as it is a complete education on every possible facet of barbecue. I find the word “passion” is ridiculously overused, but in this case there’s just no avoiding it — Franklin built his empire on passion, hosting huge cookouts for his friends when he could afford it, scouring the free section of Craig’s List for all the necessary gear, once high-tailing it through Austin at 2:00 in the morning to pick up a smoker that he saw had been discarded curbside. It was one of those stories that made me say to myself “Why don’t I take more risks?” and then say out loud to whoever is listening, “People are amazing.”

Anyway, until I risk everything to start my own business, I have Franklin’s sauce. It takes five minutes to make and, when poured into a Mason Jar and tied with some twine, I’m guessing would make a lovely Father’s Day gift. That’s my kind of DIY project.

Franklin’s Barbecue Sauce
Franklin is famously exacting, as you can see from the measurements below. So far, we’ve used this on ribs, basic weeknight baked chicken legs (page 72, Dinner: The Playbook), and mixed into turkey burgers. It will not let you down.

1 3/4 cup ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 cup plus 1 1/2 teaspoons brown sugar
2 tablespoons plus 1 1/2 teaspoons Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper

Combine all the ingredients in a sauce pan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to one month.

Ribs. Wow, I love summer.

Recipe reprinted with permission from Penguin Random House. 

44 Comments

  • Avatar S says:

    Looks easy and tasty, but is the amount of brown sugar right?

    • Avatar Sarah says:

      Guess what- 1/4 Tablespoon = 3/4 teaspoon So the measurement for 1/4T + 1 1/2 t comes out to 2 1/4 teaspoon. Not as snazzy sounding but simpler!

  • Jenny Jenny says:

    Yes that measurement is correct! As I said, he’s famously exacting.

  • Avatar Joseph Muita Njuguna says:

    This really is the best homemade bbq sauce recipe really love it.

  • Avatar Angela says:

    I just want to make this and say summer is here!
    Hallelujah
    A jar of this in the fridge would make me happy

  • Avatar M says:

    Wait – what are ‘basic overnight baked chicken legs’???

  • Avatar Robin says:

    Yes! I was wondering the same thing. What are “basic overnight baked chicken legs?” Marinate them in the sauce overnight before baking?

    • Jenny Jenny says:

      @M and @robin — I don’t know what i was thinking. I meant WEEKnight baked chicken not OVERnight baked chicken. It’s all fixed now. If you own the Playbook, the recipe is on page 72). Apologies!

  • Avatar Kristen says:

    Love this blog and your book! #makedinnernotwar

  • Avatar Sarah Roberts says:

    Yay! I’ve been looking for a good BBQ sauce recipe #makedinnernotwar

  • Avatar Todrianna Etheridge says:

    This sauce looks delicious! I love anything with BBQ sauce, I even eat it in my macaroni and cheese. Im so glad I can across this blog years ago!
    @makedinnernotwar

  • Avatar JIll Sizemore says:

    Yum! I live in NC where BBQ sauce is worth arguing over. This seems to combine the best parts of NC BBQ sauce, it will be on the menu for Sunday dinner. #makedinnernotwar

  • Avatar kim winter says:

    I like adding peaches to my BBQ sauce. this one sounds good! #makedinnernotwar

  • Jackie Rice says:

    I love a recipe that won’t let you down… and ribs. #makedinnernotwar

  • Avatar Jessie says:

    by far my favorite go to cookbooks. #makedinnernotwar 🙂

  • Avatar Bearsmama says:

    Long-time reader of your blog and user of your cookbooks. #makedinnernotwar = My sentiments exactly! 🙂

  • Avatar Amylynn McDevitt says:

    We are getting ready to move across country this summer, a military move and we don’t have a house yet. Probably be put I temporary housing, which isn’t so bad. One thing that will be packed in my bag is your cookbook. It’s lovingly dog eared, stained, and a few pages are ready to fall out, but it’s my go to. I know that every recipe I make will turn out amazing! Our favorite, gosh that’s hard to narrow it down… Fish cakes, the braised pork pasta dish, the thin crust pizza, and black bean burritos. I know while we are waiting for a more permanent home, that even though I am not in my kitchen that our meals will taste like home. It’s a comfort for us, thank you! #makedinnernotwar

  • Avatar Cristina Krislav says:

    The universe (or just you, JR!) is telling me to make my own BBQ sauce! Just yesterday I was thumbing through “Dinner … Plan” & resolved to make the BBQ chicken sliders. I loved your turn of phrase … It’s a sort of “witch’s brew” that my daughter would love to whip up! Thank you. #makedinnernotwar

  • Avatar Melissa richie says:

    Can’t wait to try this! We had your porcupines on Monday. It’s the only thing my kids all consistently love and eat. Thanks for a fun giveaway!! #makedinnernotwar

  • Avatar Rebecca says:

    Oh yum!
    #MakeDinnerNotWar always!

  • Caroline says:

    Yes, please! Summertime means all sorts of BBQ action, and this looks fantastic! #makedinnernotwar

  • Avatar Terri says:

    I LOVE your book. I’ve been cooking my way through it and finding lots of new favorites! #makedinnernotwar

  • Avatar Lucy @ cheatingvegan.com says:

    Yum! This would be so good on grilled veggies too! I actually put a little unsweetened chocolate in my bbq sauce–secret ingredient!

  • Avatar Kristina Morris says:

    #makedinnernotwar

  • Pressley says:

    Lived in Texas for a summer and never made it to Franklin’s, so I’m grateful for this recipe! #makedinnernotwar

  • Avatar Jillian says:

    For the past 3 years my boyfriend and I have raised a dozen pigs a year so family and friends can eat home grown pork. This sauce will be my next dals addition to a pulled pork (and ribs!!) dinner party. #makedinnernotwar

  • The Prestigious School says:

    Waiting in line for too long is like paying too much money for a dinner out. There is no way a meal could live up to the hype of a mile long wait, and I would just be aggravated at myself for doing it.

    • Avatar jen williams says:

      oh I beg to differ…after waiting 5 hours from the time we pulled up til i had bbq in my mouth FIVE HOURS! Upon sampling the brisket I said out loud
      Worth the wait and I would do it again!
      And I would!!
      Franklins is that good…but Heim in FW on magnolia runs so close that I deem them tied for the very very best one can get in this state!

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