St. Louis barbecue sauce has a thinner consistency and is slightly more tangy than the Kansas City variety. The Kansas City sauce is thicker and sweeter in taste. When it comes to St. Louis-style barbecue sauce, you’re standing at a crossroads. This style of sauce has been influenced by many different cultures and methods, so there are a number of ways to make it. If you’re looking for a delicious way to add flavor to your next batch of pork ribs, give this version of the sauce a try. You won’t be disappointed!
The beginnings of the style of barbecue sauce can be traced back to a St. Louis grocer by the name of Louis Maull. He began selling groceries in 1897 from a horse-drawn wagon. Over the years, he developed his own line of sauces and spices, which became very popular in the area. In fact, his sauce was so beloved that it was eventually sold nationwide. Today, Maull’s barbecue sauce is still a staple in many pantries, and its distinct flavor is cherished by many. He first started making condiments in 1926 with the introduction of Maull’s Barbecue Sauce. This was a significant and momentous event that occurred more than 20 years ago before even H.J. Heinz first bottled his barbecue sauce. This meant that Maull’s was the first commercially-available barbecue sauce on the market. . Many people associate Kansas City-style barbecue sauce with its signature ingredient, liquid smoke. This St. Louis-style sauce, however, contains none of the liquid smoke that defines its Kansas City counterpart. Instead, this regional variation features a sweeter, tomato-based flavor profile that sets it apart from other styles of barbecue sauce. This difference gives the St. Louis-style sauce a more authentic and traditional flavor. Maull’s BBQ sauce contains 20 ingredients, but this recipe only calls for a fraction of that. By using a handful of key ingredients, you can create a delicious BBQ sauce that is just as flavorful as Maull’s but without all the extra fuss.
The St. Louis style of barbecue is typically done by grilling and saucing the meat, rather than cooking it “low and slow.” The sauce can burn at higher temperatures because it contains less sugar than the Kansas City style. Thus, it should be used only when the meat is cooked over low heat, or put on at the end of cooking.
The BBQ Sauce is made from the following ingredients:
- 2 cups ketchup
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
How to Make It:
- Slowly bring all ingredients to a simmer in a medium saucepan over low heat, stirring occasionally. Stir consistently and let the mixture cook for 20 minutes or until it has thickened and is no longer watery. Depending on how much liquid is in your ingredients, you may need to add more water or remove some to get the right consistency.
- Remove the sauce from the heat and let it cool, for about 20 to 30 minutes. This will give the flavors time to blend and deepen. This will give the flavors time to blend and deepen.
- The sauce is best if you allow it to sit for a day in the refrigerator. Place it in an airtight container, like a squeeze bottle. This way it will be handy when you’re ready to use it. The barbecue sauce can be kept in the fridge for up to one week after it is prepared, or it can be stored in the freezer for three to four months. This makes it a great option for those who want to prepare ahead of time or have leftovers.
Here are some other tips:
- St. Louis-style ribs are pork ribs that have been trimmed of the sternum, costal cartilage, and rib tips. This results in a rectangular-shaped rack that is easy to cut into individual servings. The clean bones and lack of fatty tissue also allow for more even cooking. These ribs are popular in barbecue competitions as they are easy to work with and provide a consistent product. If you’re looking to make an authentic St. Louis-style rib meal, you can find the necessary ribs at your local meat market. Slather on this St. Louis barbecue sauce three to four times during the final minutes of cook time for best results. This barbecue sauce is perfect for ribs, but you can also use it on chicken or pork. If you like your food a bit saucier, you can serve extra sauce on the side. This versatile sauce is perfect for any summer cookout. This sauce is also excellent on barbecue pork chops or the pork steaks you will find in St. Louis, which are crosscut slabs of Boston butt. You may also enjoy it as a dipping sauce or on burgers, hot dogs, or steaks.