Garlic-Onion BBQ Sauce

Name: Garlic-Onion BBQ Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 3¼ cups (750 ml)
Cuisine: American
Ingredients: 2 Tbsp fat (tallow/oil/lard/bacon) (30 ml) Vegetable Oil; 1/3 large chopped (50 g) Onion; 4 cloves chopped Garlic; 1 cup light (200 g) Brown Sugar; 1 cup (240 ml) Cider Vinegar; 2 cups (480 ml) Ketchup; 1 tsp (2 g) Smoked Paprika; 1 tsp mustard powder (2 g) Dry Mustard; 1 tsp fine sea (6 g) Salt; 1 tsp fresh ground black (2 g) Pepper; 4 dashes (~1 tsp) (5 ml) Worcester

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

BBQ SAUCE · PORK RIBS

In the published recipe, this is the bbq sauce for barbecue ribs.

Aaron Franklin's rib barbecue sauce for pork ribs.

On the jar

GARLIC BBQ

Method: simmer
Yield: about 3¼ cups
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 30 mlCider Vinegar 240 mlKetchup 480 mlWorcester 5 ml

Ingredients

Vegetable Oil2 Tbsp fat (tallow/oil/lard/bacon) (30 ml)
Onion1/3 large chopped (50 g)
Garlic4 cloves chopped
Brown Sugar1 cup light (200 g)
Cider Vinegar1 cup (240 ml)
Ketchup2 cups (480 ml)
Smoked Paprika1 tsp (2 g)
Dry Mustard1 tsp mustard powder (2 g)
Salt1 tsp fine sea (6 g)
Pepper1 tsp fresh ground black (2 g)
Worcester4 dashes (~1 tsp) (5 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
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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Companion jar

Garlic-Onion BBQ Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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 Franklin Rib Barbecue Sauce.

Adapted from a Aaron Franklin recipe (Aaron Franklin / MasterClass).

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). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Aaron Franklin / MasterClass (published as “Franklin Rib Barbecue Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar