Vinegar Based BBQ Sauce
Texas Heat Style

This Texas Heat vinegar based bbq sauce with just a little sugar, packs a punch. Loaded with flavor and a big bite, this sauce is the perfect choice to go with beef brisket and pretty darn good on steaks.

If your tolerance to hot sauces is low, just cut back on the hot pepper flakes. Try this sauce with burgers, pork and chicken, as a dipping sauce at the table or anytime you are in the mood for something with heat but not too sweet.

Ingredients (makes 6 cups)

  • 1 cup cider vinegar
  • 1 bottle ketchup (14oz)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons yellow mustard
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons paprika
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon liquid smoke
  • 1/4 cup chili powder
  • 3 cups water
  • Cooking Instructions
    Vinegar Based BBQ Sauce
    Texas Heat Style

    Combine all the ingredients in a deep nonreactive saucepan, stirring well. Over high heat, bring the sauce to a boil.

    Reduce heat, simmer the sauce uncovered, about 30 minutes, stirring occasionally. Can be served warm or chilled and can be stored up to 3 months, simply cool to room temperature, transfer to an airtight jar and refrigerate.

    You can experiment making your own homemade recipe, the following recipes although popular in their regions are not for everyone. Try tweaking the ingredients by adjusting the sugar, spices, vinegar etc. until you can find a flavor that is just right for you.

    Check Out These Other Great Homemade BBQ Sauces

    North Carolina BBQ Sauce Jack Daniels BBQ SauceKansas City BBQ Sauce Texas Heat BBQ Sauce
    Hot Memphis BBQ Sauce Mild Memphis BBQ Sauce Carolina BBQ Sauce

    Homemade BBQ Sauce Tips

    • When serving bbq sauces, squirt them from a squeeze bottle or spoon them over the meat.
    • When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
    • Never dip cooked meat into a bowl of sauce.
    • Use fresh spices. You won't get the best barbeque sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
    • Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavorings.  

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