From Aaron Franklin's kitchen · Franklin Barbecue, Austin
stove · bbq sauce
NATIONAL AWARD WINNERBroken Regular Barbecue
From a national-award-winning chef
Ratio
KETCHUP 420WATER 150CIDER VIN 75WHITE VIN 75WORCESTER 38
Ingredients
- KETCHUP420 ml
- WATER150 ml
- CIDER VIN75 ml
- WHITE VIN75 ml
- BROWN SUGAR55 g
- WORCESTER37.5 ml
- CHILE POWDER8 g
- CUMIN6 g
- SALT9 g
- PEPPER3 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Franklin Barbecue (Ten Speed Press) (published as “Regular (Classic) Barbecue Sauce”). Full citation lives in Provenance.