Texas Red BBQ Sauce
Texas doesn’t need sauce—but when it shows up on the plate, it better have backbone. This Texas Red BBQ Sauce isn’t some sticky-sweet glaze. It’s thin, tangy, peppery, and built to balance the richness of smoked brisket or chopped beef. With two kinds of vinegar, sautéed onions and green bell peppers, and a kick of chili and cumin, this sauce doesn’t mess around. The real game-changer? Stir in those smoky brisket drippings for the kind of depth you only get at a proper Texas cookout.
Texas Red BBQ Sauce: Bold, Tangy, and Built for Beef
Glenn Connaughton
8
10 minutes
15 minutes
55
American
Sauce
This bold and tangy Texas Red BBQ Sauce was made for beef. It's thinner than your average grocery store bottle, but loaded with flavor from cider vinegar, sautéed onion and pepper, and a well-balanced spice mix. Blend it smooth and serve it warm. For next-level flavor, stir in the drippings from your brisket or chopped beef before serving.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup finely chopped white onion
- ½ cup finely chopped green bell pepper
- 1½ cups apple cider vinegar
- 1 cup ketchup
- 1 cup water
- ½ cup white vinegar
- ¼ cup Worcestershire sauce
- 1 tablespoon red pepper flakes
- 1½ teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
Directions
- Sauté the aromatics: Heat the butter in a medium saucepan over medium heat and cook the onion and green bell pepper until softened and translucent, about 5 to 7 minutes.
- Build the sauce: Add the remaining ingredients and whisk until fully incorporated. Raise the heat to medium-high and continue whisking until the sauce begins to boil.
- Blend until smooth: Once boiling, remove from heat and allow the sauce to cool slightly. Carefully transfer to a blender or food processor and blend until smooth.
- Optional – Add meat drippings: To take this sauce to the next level, stir in the drippings from your brisket or chopped beef. Return to low heat and simmer for 15 minutes. Serve warm.
