Red wine vinegar barbecue sauce is a tangy, lightly sweet tomato-based sauce seasoned with brown sugar, Worcestershire, mustard, and warm spices. A gentle simmer softens the vinegar’s sharp edge while keeping enough brightness to complement grilled or roasted meats, and the sauce is easy to adjust to your taste.
Ingredients
- 1 cup (240 ml) ketchup
- ½ cup (120 ml) red wine vinegar
- ¼ cup (55 g) packed light brown sugar
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) molasses
- 1 teaspoon (5 ml) smoked paprika
- ½ teaspoon (2.5 g) garlic powder
- ½ teaspoon (2.5 g) onion powder
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ⅛ teaspoon (0.75 g) cayenne pepper, optional
- ¼ cup (60 ml) water, plus more as needed
Instructions
- Combine the ingredients. Add the ketchup, red wine vinegar, brown sugar, Worcestershire sauce, Dijon mustard, molasses, smoked paprika, garlic powder, onion powder, black pepper, cayenne if using, and water to a medium saucepan. Whisk until the sugar is mostly dissolved and no dry spice clumps remain.
- Bring to a gentle simmer. Set the pan over medium heat and stir as the sauce warms. When small bubbles begin to appear around the edges, reduce the heat to low. Avoid a hard boil: the sugar can scorch, and a vigorous simmer can make the sauce splatter.
- Simmer and stir. Cook uncovered for 20 minutes, stirring every few minutes and more often toward the end. The sauce should become glossy and lightly thickened, with the vinegar tasting less sharp. If it sticks or becomes thicker than you want, whisk in water 1 tablespoon (15 ml) at a time.
- Taste and adjust. Take the saucepan off the heat and let the sauce cool for a minute before tasting. Add a little more brown sugar if you prefer it sweeter, a splash of vinegar for extra tang, or a pinch of cayenne for more heat. Remember that the flavor will seem less sharp once the sauce has cooled.
- Cool before storing or serving. Let the sauce cool in the pan, then transfer it to a clean container. Use it warm or chilled. If glazing meat on a grill, brush it on during the final 5 to 10 minutes of cooking so its sugar does not burn.
Tips
- Choose a balanced vinegar. Red wine vinegar varies in acidity by brand. If yours tastes especially sharp, start with ⅓ cup (80 ml), simmer the sauce, then add more a tablespoon at a time until it tastes right.
- Keep the heat gentle. Brown sugar and ketchup can catch on the bottom of the pan. Use a heavy-bottomed saucepan, stir regularly, and lower the heat if the sauce bubbles rapidly.
- Use molasses selectively. It gives the sauce a deeper, slightly bitter-sweet note. If you do not have it, omit it or replace it with an equal amount of honey; honey makes the sauce milder and sweeter.
- Separate sauce for serving. Keep some sauce untouched for the table. Do not return sauce that has touched raw meat to the serving container; if you want to use it as a glaze, set aside a clean portion before brushing any onto the meat.
Serving Suggestions
Serve the sauce with pulled pork, ribs, grilled chicken, burgers, or smoked sausage. Its vinegar tang also works with roasted vegetables, baked beans, and sandwiches, where a rich filling benefits from a bright, sweet-sour contrast. Spoon it onto the plate or pass it at the table so guests can choose how much they want.
For a glaze, brush a thin layer over meat only near the end of cooking. The sauce contains sugar, which can darken or burn over direct heat, so avoid coating food at the beginning of a long grilling session. Serve extra sauce from a clean bowl rather than one used for raw meat.
Variations
More peppery: Increase the black pepper to ½ teaspoon (1 g), or add a pinch of crushed red pepper. For a sharper, Carolina-inspired flavor, use ⅓ cup (80 ml) ketchup and increase the vinegar to ⅔ cup (160 ml); expect a thinner, tangier sauce.
Smokier: Increase smoked paprika to 1½ teaspoons (3.5 g). A small amount of chipotle powder can add both smoke and heat, but start with ⅛ teaspoon (0.25 g) because it can quickly dominate.
Less sweet: Reduce the brown sugar to 2 tablespoons (28 g) and omit the molasses. The result will taste more tart and less rounded, so add water a tablespoon at a time if the vinegar feels too prominent.
Without Worcestershire: Replace it with 1 tablespoon (15 ml) soy sauce for savory depth. This changes the flavor and adds a more noticeable soy note; check the label if you need to avoid particular allergens.
Storage and Reheating
Cool the sauce promptly and refrigerate it in a clean, airtight container within 2 hours of cooking. Keep it refrigerated for up to 1 week; this is a sauce rather than a cooked meat dish, but discard it sooner if it develops an unusual smell, appearance, or mold. Do not store it at room temperature or use home canning for this recipe.
For longer storage, freeze the sauce in a freezer-safe container, leaving a little room for expansion, for up to 3 months. Thaw it in the refrigerator. To serve warm, heat only the amount needed in a small saucepan over low heat, stirring until warmed through; add a splash of water if it has thickened. Refrigerate leftovers within 2 hours and avoid repeatedly warming and cooling the full batch.
Frequently Asked Questions
Can I make this sauce ahead?
Yes. Make it up to a week ahead and refrigerate it in a clean, airtight container. The flavors settle as it chills, so taste it again before serving and loosen it with a little water if needed.
Can I use this as a marinade?
You can use a small amount to flavor meat before cooking, but this thick, sweet sauce is better as a finishing glaze or table sauce. Keep the portion used with raw meat separate, and never serve it unless it has been thoroughly cooked. A thinner marinade is easier to distribute evenly.
Why is my sauce too thin?
Simmer it uncovered over low heat for a few more minutes, stirring often, until it reaches the consistency you like. It will thicken slightly as it cools. Do not add extra sugar just to thicken it, since that can make it overly sweet and more likely to scorch.
How can I make it less tangy?
Stir in brown sugar 1 teaspoon at a time, or add a tablespoon of ketchup or water. Simmer briefly after adjusting, then taste again. Additions change both the sweetness and thickness, so adjust gradually.
Is red wine vinegar barbecue sauce spicy?
Not as written if you leave out the optional cayenne. The black pepper adds mild warmth, but you can omit it too for a gentler sauce, or increase the cayenne a pinch at a time for more heat.
Can I use it on meat while grilling?
Yes. Brush on a thin layer in the last 5 to 10 minutes of cooking, turning the meat as needed. Since the sauce contains sugar, applying it too early over high heat can cause it to burn. Cook meat to the appropriate safe internal temperature using a food thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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