Paul's Southern California BBQ Sauce Recipe

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Most Helpful Positive Review

Nov 06, 2006

At first I was disappointed at the very strong vinegar flavor, however, I added worcestershire, liquid smoke and garlic, marinated a chuck roast overnight and then cooked it in a crockpot for 10 hours. It made one heck of a shredded beef sandwich on a Brown and Serve roll. Excellent!

—blondie1203

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Most Helpful Critical Review

May 11, 2010

This was certainly tasty, but after it cooked down, I was left with less than a cup of sauce, which is certainly not 12 servings. So some of us got to enjoy this sauce, and the rest of our guests were stuck with bottled.

—SIBYLL

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38 Ratings

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May 05, 2008

Sweet with a kick! I cut the chili powder and cayenne to 1/2 teaspoon because I was concerned it would be to spicy for the kids. I cut back on the sugar slightly but after tasting added the full amount. My sauce thickened up a lot sooner than 45 minutes.

—GodivaGirl

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May 09, 2008

This was really great! I followed the recipe exactly and served it on steak. Next time I will try chicken or something different, but it definitely compliments steak perfectly. It was a little bit spicier than I'd imagined it would be. That was good for me because I <3 spicy food, but my boyfriend not so much (acid reflux issues). He said it was so good he didn't want to stop eating it even though the spiceyness was a tad painful for him, haha. Thanks for the great recipe!

—soapscrubs

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Jan 14, 2010

I prepared this 3 days ago. I wasn't sure about it at first. It has a sweetness to it but then the heat creeps up the pallet. However...I said the rest in a sealed glass container in the fridge and after a few days the ingredients have mellowed. The sauce is thicker, tangier, and the heat is mellowed too. To me, it rivals most store bought sauces. Nice!

—recipeDawg

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Apr 21, 2006

Just enough sweet with a little zip. Excellent for pulled pork bbq sandwiches.

—VLIBERTO

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Mar 12, 2010

Very good sauce, except a little strong vinegar and to spicy for some people. I cut the vinegar to 1 1/2 cups and added 1/4 cup water. Cut the Chili Powder and Cayenne to 1/2 tsp Ea. Over all it is a very good sauce. Thanks

—HOMETIME

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May 24, 2010

This BBQ sauce is excellent. I followed the recipe exactly except for omitting the cayenne pepper. In its place, I added about a tablespoon of chipotle in adobo because I wanted a bit of smoky-spice. It's the perfect blend of spicy, sweet, smoky, and tangy. I reduced it for about 45 minutes and it's the perfect consistency. I will make this again and again.

—Shane M.

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Nutrition

Calories
87 kcal
4%

Carbohydrates
20.2 g
7%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
0.2 g
< 1%

Protein
0.3 g
< 1%

Sodium
142 mg
6%

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

Nutritional Information

Paul's Southern California BBQ Sauce

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 87
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium 142mg 6 %
** Potassium 85mg 2 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 0.2g < 1 %
Protein 0.3g < 1 %
** Sugars 19.2g
Vitamin A 4 %
Vitamin C 2 %
Calcium 3 %
Iron 3 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.