Chile Powder BBQ Sauce

Name: Chile Powder BBQ Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 3 cups (720 ml)
Cuisine: American
Ingredients: 1 3/4 cups (420 ml) Ketchup; 1/2 cup + 2 Tbsp (150 ml) Water; 1/4 cup + 1 Tbsp (75 ml) Cider Vinegar; 1/4 cup + 1 Tbsp white vinegar (75 ml) White Wine Vinegar; 1/4 cup + 1 1/2 tsp (55 g) Brown Sugar; 2 Tbsp + 1 1/2 tsp (37.5 ml) Worcester; 1 Tbsp (8 g) Chile Powder; 1 Tbsp ground (6 g) Cumin; 1 1/2 tsp kosher (9 g) Salt; 1 1/2 tsp coarse (3 g) Pepper

Independent adaptation of a publicly published Aaron Franklin recipe. Not affiliated with, sponsored by, or endorsed by Aaron Franklin.

BBQ SAUCE · BRISKET & RIBS

In the published recipe, this is the bbq sauce for Ten Speed Press.

Aaron Franklin's classic barbecue sauce for brisket, ribs.

On the jar

REGULAR

Method: simmer
Yield: about 3 cups
Ingredients: 10
Jar batch: 0.35× recipe

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Ratio

KETCHUP 420 mlWATER 150 mlCIDER VINEGAR 75 mlW.WINE VINEGAR 75 mlWORCESTER 38 ml

Ingredients

Ketchup1 3/4 cups (420 ml)
Water1/2 cup + 2 Tbsp (150 ml)
Cider Vinegar1/4 cup + 1 Tbsp (75 ml)
White Wine Vinegar1/4 cup + 1 Tbsp white vinegar (75 ml)
Brown Sugar1/4 cup + 1 1/2 tsp (55 g)
Worcester2 Tbsp + 1 1/2 tsp (37.5 ml)
Chile Powder1 Tbsp (8 g)
Cumin1 Tbsp ground (6 g)
Salt1 1/2 tsp kosher (9 g)
Pepper1 1/2 tsp coarse (3 g)

Method

Pour to the lines in order (bottom → top): KETCHUP, WATER, CIDER VINEGAR, W.WINE VINEGAR, WORCESTER.
Season to finish: BROWN SUGAR (to taste), CHILE POWDER (about 1 tsp), CUMIN (about ¾ tsp), SALT (about ½ tsp), PEPPER (about ½ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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You found this recipe once. On a PantryFlex jar it's printed in glass. Pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

3 kitchens · 4 national awards

Chile Powder BBQ SauceNATIONAL AWARD WINNEROn the jar: REGULAR
Espresso Barbecue SauceNATIONAL AWARD WINNEROn the jar: ESPRESSO
Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
Red Pepper BBQ SauceNATIONAL AWARD WINNEROn the jar: RED BBQ

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Provenance

Central Texas BBQ pitmaster of Franklin Barbecue in Austin; James Beard Best Chef: Southwest. Brisket technique documented in Franklin Barbecue: A Meat-Smoking Manifesto.

Originally published as Regular (Classic) Barbecue Sauce.

Adapted from a recipe published by Aaron Franklin in Franklin Barbecue (Ten Speed Press).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Franklin Barbecue (Ten Speed Press) (published as “Regular (Classic) Barbecue Sauce”). Full citation lives in Provenance.

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