Mrs. Magnolia's Grand Barbecue Sauce


"I came up with this recipe when I was ready to barbecue some ribs and was shocked to find that I had no sauce and someone had borrowed my car, so a trip to the store was impossible. I looked through the cabinets and threw this together. This will be a thin, vinegar, sweet and zippy type sauce. Did I mention sweet? Oh well, we love it anyway. My family loved it so much, that this has become our go-to sauce. This is great on pork, burgers, chicken or poultry; heck, I've even drizzled it over salads and still topped it with our favorite dressing. Just anything you can slap some sauce on. Enjoy!"
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45 m servings
Serving size has been adjusted!
Original recipe yields 64 servings

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  1. Scoop out the tomato paste into a 2-quart saucepan over medium heat. I find that I get a smoother sauce if when I add the broth to the tomato paste when the paste is slightly heated.
  2. Whisk in 1 1/4 cups of the chicken broth (remember to reserve a 1/2 cup), then the sugar, red wine vinegar, Worcestershire sauce, liquid smoke and Frank's sauce.
  3. In a small to medium bowl, whisk together the "Dry Seasonings" then slowly whisk the remaining 1/2 cup of broth into that; whisk until smooth. You may eliminate this step if you like, but I find I get a smoother sauce this way. Sometimes my seasonings (particularly the dry mustard) gets clumpy if I don't do it this way.
  4. Carefully stir seasoning and broth mixture into the pot. Bring it to a gentle boil then reduce heat and simmer uncovered for 25-35 minutes; stirring occasionally.
  5. Remember that this will be a thin vinegary type sauce that is quite sweet. I don't doctor it to thicken it up. If I wanted it thick, I would use about half of the seasoning and (gently) boil the sauce, to reduce it by half. Look up 'reducing sauces' or 'reduction cooking' to see what I mean.


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