This beet BBQ sauce brings big Texas flavor with a sweet, earthy twist. It’s smoky, zingy, and just the right kind of Austin-weird—in the best way. Slather it on anything from ribs to brisket, whether you're tailgating or chasing trophies.
Ingredients
- 2 tbsp beet juice fresh, if possible
- 3 tbsp Worcestershire sauce
- 3 tbsp apple cider vinegar
- ½ cup ketchup
- 5 tbsp yellow mustard
- ½ tsp liquid smoke (hickory or mesquite) start here, add more to taste
- 3 tbsp sugar
- 1 ¼ tsp salt
- 1 ½ tsp ancho chili powder
- 1 tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper optional, for heat
- ½ tsp black papper start here, add more to taste
Instructions
- In a medium saucepan over medium heat, combine all ingredients. Bring to a boil then turn off the heat. This recipe makes enough sauce to fill 1 - 8oz mason jar.
- Store in the refrigerator in a sealed glass jar or airtight sauce bottle for 2-3 weeks. It's if it is used within a few weeks for freshness.
- If you want to preserve it longer, water bath canning will work well. If properly canned and sealed, the shelf life is 12 months if store in a cool, dark pantry. Once opened, refrigerate and use within 1 month.
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