The Ultimate Fourth of July BBQ Sauce Recipe for Ribs

Fourth of July BBQ Sauce Recipe: Tangy, Sweet, and Perfect for Ribs

Get ready to elevate your Fourth of July barbecue with a homemade sauce packed with flavor and perfect for summer grilling. This barbecue sauce recipe combines the tanginess of apple cider vinegar with the sweetness of sugar and ketchup, creating a balanced and mouthwatering condiment that will make your grilled meats shine.

Freshly ground black pepper and a hint of spice rub add a kick, while Worcestershire sauce and liquid smoke provide that irresistible depth of flavor. In this post, I’ll guide you through crafting a barbecue sauce that’s rich and robust, with layers of complexity from ingredients like garlic, white onion, and a splash of lemon juice. Adding butter ensures a silky texture, making this sauce tasty and perfect for basting and dipping.

Ideal for ribs, chicken, or burgers, this sauce is designed to impress your guests and make your Fourth of July celebration unforgettable. Whether you’re a barbecue novice or a seasoned grill master, this recipe is straightforward and adaptable, promising a deliciously tangy and smoky finish to your summer feast. Ready to fire up the grill? Let’s dive into this delectable barbecue sauce recipe!

Tradition

The tradition of barbecue sauce with ribs has deep roots in American culinary history, particularly in the Southern United States. Here’s a brief overview of how this tradition developed:

1. Early Barbecue Traditions: Barbecuing meat over an open flame or pit is an ancient practice that dates back to indigenous peoples and early European settlers. The concept of “barbecue” evolved from these early cooking methods, with meat often seasoned with various herbs and spices.
2. Evolution: Barbecue sauce emerged in the 19th century as a condiment. Early versions were influenced by vinegar and spices in Southern cooking. The sauce was originally used more as a marinade or basting liquid than a finishing sauce.
3. Ribs and Barbecue Sauce: The practice of applying barbecue sauce specifically to ribs became popular in the early 20th century. In the 1920s and 1930s, with the rise of barbecue joints and restaurants, especially in regions like Memphis and Kansas City, slathering ribs with a flavorful sauce before and after cooking became a standard.
4. Commercialization and Popularity: Starting in the mid-20th century, the commercialization of barbecue sauces in bottles further popularized the use of barbecue sauce with ribs. The availability of pre-made sauces made it easier for home cooks to replicate the barbecue styles of famous regions.

Today, barbecue sauce on ribs is a beloved tradition with countless regional variations and personal twists.

📖 Recipe

Print Recipe

Happy Fourth of July Barbecue Sauce

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Sauces

Cuisine: American

Servings: 128 servings

Ingredients

For the Rub

• ½ cup chile powder
• ¼ cup salt hickory flavored
• 3 tablespoons onion powder
• 2 tablespoons ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dark brown sugar
• 1 teaspoon cayenne pepper
• ½ teaspoon dry mustard
• ½ teaspoon lemon zest

For the Sauce

• 4 cups apple cider vinegar
• 6 cups water
• 6 cups sugar
• ⅓ cup prepared yellow mustard
• 4 teaspoons freshly ground black pepper
• ½ cup spice rub (see previous recipe)
• 4 each lemons juice of
• 8 cloves garlic minced
• 3 cups white onion chopped
• ¼ lb butter unsalted, 1 stick = 4 oz
• 10 cups ketchup
• ⅓ cup Worcestershire sauce
• ½ cup liquid smoke

Instructions

For the Rub

• Mix thoroughly and save in a glass jar or zip-lock bag.

For the Sauce

• Combine the first 10 ingredients in a large pot. Turn heat to medium and stir well to melt sugar and dissolve mustard.
• Bring to a boil carefully (stirring often), reduce heat to medium low and allow mixture to simmer until onions are done stirring frequently, approximately 20 minutes.
• Add the ketchup, Worcestershire and liquid smoke.
• Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring frequently. Let stand to cool, overnight is best.

Notes

Caution

1. Always cook this recipe in a well-ventilated area. The smell can be overwhelming.

2. Stirring is very important to prevent the sugar from scorching or burning.

3.NEVER substitute another vinegar for apple cider vinegar.

4. Don't spend a lot of money on ketchup, the cheaper the better.

5. To add heat add 1-1 ½ tablespoons of red pepper flakes.

6. The sauce can be bottled for longer life but must be processed in a canner, which gives it an indefinite shelf life. However, when opened, the sauce must be refrigerated.

Some of My Favorite Sauce Recipes