From Aaron Franklin's kitchen · Franklin Barbecue, Austin
stove · bbq sauce
NATIONAL AWARD WINNERSaffronfield Franklin Rib
From a national-award-winning chef
Ratio
VEG OIL 30CIDER VIN 240KETCHUP 480WORCESTER 5
Ingredients
- VEG OIL30 ml
- ONION50 g
- GARLIC20 g
- BROWN SUGAR200 g
- CIDER VIN240 ml
- KETCHUP480 ml
- SMOKED PAPRIKA2 g
- DRY MUSTARD2 g
- SALT6 g
- PEPPER2 g
- WORCESTER5 ml
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 Franklin Rib 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 Aaron Franklin / MasterClass (published as “Franklin Rib Barbecue Sauce”). Full citation lives in Provenance.