From Pat Martin's kitchen · Martin's Bar-B-Que Joint, Nashville
stove · bbq sauce
NATIONAL AWARD WINNERRed Tomato BBQ Sauce
From an award-winning kitchen
Ratio
KETCHUP 480CIDER VIN 120WORCESTER 30YELLOW MUSTARD 15
Ingredients
- KETCHUP480 ml
- CIDER VIN120 ml
- BROWN SUGAR67 g
- WORCESTER30 ml
- YELLOW MUSTARD15 ml
- ONION POWDER3 g
- GARLIC POWDER3 g
- PEPPER2 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
Whole-hog pitmaster of Martin's Bar-B-Que Joint in Nashville and beyond; Life of Fire cookbook; James Beard America's Classics lineage praise. West Tennessee-style barbecue authority.
Originally published as Red Tomato BBQ 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 Pat Martin / Southern BBQ sauces (published as “Red Tomato BBQ Sauce”). Full citation lives in Provenance.