Garlic Powder BBQ Sauce

Name: Garlic Powder BBQ Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 3¾ cups (900 ml)
Cuisine: American
Ingredients: 1/2 cup pork or chicken stock (120 ml) Chicken Stock; 2 1/2 cups (600 ml) Cider Vinegar; 3/4 cup (180 ml) Ketchup; 2 1/2 Tbsp light (30 g) Brown Sugar; 1 Tbsp (15 ml) Lemon Juice; 1 Tbsp (7 g) Smoked Paprika; 3/4 tsp kosher (4.5 g) Salt; 1/2 tsp (1 g) Pepper; 1/2 tsp (1.5 g) Garlic Powder; 1/2 tsp (1.5 g) Onion Powder; 1/4 tsp (0.7 g) Chile Powder

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

BBQ SAUCE · BABY BACK RIBS & PORK

A bbq sauce for baby back ribs & pork.

Sean Brock's Carolina-style barbecue sauce for ribs, pork.

On the jar

CAROLINA-STY

Method: simmer
Yield: about 3¾ cups
Ingredients: 11
Jar batch: 0.3× recipe

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Ratio

CIDER VINEGAR 600 mlKETCHUP 180 mlCHICKEN STOCK 120 ml

Ingredients

Chicken Stock1/2 cup pork or chicken stock (120 ml)
Cider Vinegar2 1/2 cups (600 ml)
Ketchup3/4 cup (180 ml)
Brown Sugar2 1/2 Tbsp light (30 g)
Lemon Juice1 Tbsp (15 ml)
Smoked Paprika1 Tbsp (7 g)
Salt3/4 tsp kosher (4.5 g)
Pepper1/2 tsp (1 g)
Garlic Powder1/2 tsp (1.5 g)
Onion Powder1/2 tsp (1.5 g)
Chile Powder1/4 tsp (0.7 g)

Method

Pour to the lines in order (bottom → top): CIDER VINEGAR, KETCHUP, CHICKEN STOCK.
Season to finish: BROWN SUGAR (about 2 tsp), SMOKED PAPRIKA (about ¾ tsp), SALT (about ¼ tsp), PEPPER (a pinch), GARLIC POWDER (a pinch), ONION POWDER (a pinch).
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.

2 kitchens · 3 national awards

Garlic Powder BBQ SauceNATIONAL AWARD WINNEROn the jar: CAROLINA-STY
Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
Vinegar BBQ SauceNATIONAL AWARD WINNEROn the jar: BBQ
Red Pepper BBQ SauceNATIONAL AWARD WINNEROn the jar: RED BBQ

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Provenance

Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.

Originally published as Carolina-Style Barbecue Sauce.

Adapted from a Sean Brock recipe (Heritage / Saveur adaptation).

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 0.3× 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 Heritage / Saveur adaptation (published as “Carolina-Style Barbecue Sauce”). Full citation lives in Provenance.

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