Southern-Style Barbecue Sauce Recipe -
Southern-Style Barbecue Sauce Recipe
  • READY IN 10 mins

Southern-Style Barbecue Sauce

Recipe by  

"This basting sauce work's best with chicken or pork. It keeps well too--up to 6 months in the fridge."

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
  • PREP

    10 mins

    10 mins


  1. Combine vinegar, SPLENDA® Granulated Sweetener, ketchup, Worcestershire sauce, hot sauce, salt and pepper in a large jar and shake well.
Kitchen-Friendly View


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 2 tablespoons sauce

Reviews More Reviews

Most Helpful Positive Review
May 23, 2012

This is really, really good, and I like the fact that the sugar has been reduced from what the normal sauce would have. It's wonderfully tangy, and could compete at any Southern backyard barbecue! Great with chicken!

Most Helpful Critical Review
Jul 05, 2014

By itself, not so good. The vinegar overpowered everything else. To fix that, all I did was add more hot sauce and ketchup. It's super thin so you can always cook it down to thicken it up.


7 Ratings

Mar 12, 2013

I used low sugar ketchup to make this even more low carb and I added a little dijon mustard. It is awesome. I used liquid sucralose because it is what I had, so it was a little thin, but it tastes amazing. I might try cooking it down one day when I have more time. It is a great recipe.

Mar 27, 2013

This is very good. I used it last night on chicken and BF said it was better than the BBQ sauce I usually make. Very easy to make also. A keeper for sure, thanks.

Jul 06, 2013

Huge hit with everyone and our new regular sauce. Yeah! Adjusted to 6 servings is perfect for us.

Jun 11, 2013

I cut the recipe in half...because it was too much and left out the pepper And didnt use Splenda...because I didn't have was still too much I added about a half cup of sugar and a couple squeezes of more teaspoon of mustard seed and a quarter cup of minced onion. And a dash of garlic powder...yum

Apr 10, 2013

Not good! It was overpowered by the vinegar. It was very watery as well. To save it, I added more sweetener, honey, 1/2 cup. I mixed cornstarch 2 T with 2 T water. Brought sauce and the thickening mix to a boil and cooked for two minutes, stirring constantly. At the end, I added half cup chicken stock and stirred well. Now it was tasty and a big hit as a dipping sauce for a roasted chicken.


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  • Calories
  • 8 kcal
  • < 1%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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