15-Minute South Carolina BBQ Sauce (Mustard-Based BBQ)
This mustard-based BBQ sauce is sweet and tangy with just a bit of a kick. Let it cool in the fridge overnight to give the flavors time to mingle and mellow out a little.
Ingredients
- 140 grams yellow mustard (½ cup)
- 70 grams whole grain dijon mustard (¼ cup)
- 105 grams honey (⅓ cup)
- 66 grams brown sugar (⅓ cup, tightly packed)
- 113 grams apple cider vinegar (½ cup)
- 34 grams ketchup (2 tablespoons)
- 15 grams Worcestershire sauce (1 tablespoon)
- 5-10 grams hot sauce (1-2 teaspoons, optional)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper powder (or cayenne)
- ½ teaspoon onion powder
- ½ teaspoon seasoned salt (season all)
- ⅛ teaspoon freshly cracked black pepper (a few grinds)
Instructions
- Combine all of the ingredients in a medium sauce pot over medium heat. Stir well to combine and break up and dissolve the brown sugar.
- Bring the mixture to a boil, stirring frequently to prevent burning. Then reduce to a simmer.
- Simmer for 10 minutes, stirring occasionally.
- Remove the pot from the heat and let cool slightly before transferring to an airtight bottle or jar.
- Refrigerate overnight.
RECIPE NOTES
- To cool this BBQ sauce down quickly so it thickens, transfer it to your preferred container and then place the container in an ice bath.
- If you are using the 2X/3X buttons to scale up this recipe, please note that those buttons will only scale up the weight/grams measurements to the left of the ingredients and will not scale up the measurements in the parentheses on the right.
- This will have a bit of a spicy kick to it on the first day you make it, especially if you add the hot sauce and red pepper powder or cayenne. Letting the barbecue sauce chill in the fridge overnight gives the flavors time to mellow and settle down slightly. If you don't have time to chill it overnight, you can use an ice bath to drop the temperature quickly.
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