The Ultimate Fourth of July BBQ Sauce Recipe for Ribs

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

Elevate your Fourth of July barbecue with a homemade sauce bursting with summer flavors. This recipe blends tangy apple cider vinegar with the sweetness of sugar and ketchup. The result? A mouthwatering condiment that makes your grilled meats unforgettable.

Black pepper and a touch of spice rub add heat. Worcestershire sauce and liquid smoke deliver a rich, smoky depth. Garlic, onion, and a splash of lemon juice bring layers of flavor, while butter ensures a silky, basting-friendly texture.

Perfect for ribs, chicken, or burgers, this sauce will wow your guests. It’s easy to make and adaptable for beginners or grill masters alike. Get ready to serve up a tangy, smoky finish that’s perfect for summer feasts. Let’s fire up the grill and dive into this recipe!

Tradition

Barbecue sauce and ribs have a rich history in American cuisine, especially in the South. Indigenous cooking methods and European influences evolved into modern barbecue. In the 19th century, vinegar-based sauces emerged as marinades.

By the 1920s, slathering ribs with sauce became common in barbecue hotspots like Memphis and Kansas City. Bottled sauces in the mid-20th century made the tradition accessible nationwide. Today, barbecue ribs with sauce are a symbol of summer and a beloved classic.

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 1/2 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.

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