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.
📖 Recipe
Happy Fourth of July Barbecue Sauce
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.
Paco the painter
Nice one...I will definitely try in a smaller quantity.
Tips For Grilling
Great info, I wish I had seen this before the 4th! Thanks for the info and I've sent this post to my subscribers!
You are welcome Tips - RG
Rohan
Sweet recipe. I run a Weber Gas grills site and am always looking for new recipes to try (I'm not much of a cook, so thanks for spelling it out in detail).
jUDI
I am about to make some of your sauce, pray tell me what is LIQUID SMOKE I am from Australia and I have never heard of it before, regards Judi
Hi Judi,
According to Wikipedia, "Liquid smoke is a substance produced from smoke passed through water. Liquid smoke is used for both food preservation and flavouring." I did a little research and there is a product called Misty Gully Liquid Smoke that is now made and sold in Australia. Hope this helps. - RG
John G.
I did the above recipe, but substituted tomato puree for the ketchup to cut down on the salt. It tasted HEAVENLY!
Hey John, thanks for letting me know. - RG