Spring Hill Ranch Central Texas Barbecue Sauce

Wiley P


If you spend much time in Texas, you will no doubt note that there is a great BBQ shack every quarter mile or so along the wonderful intra-state Texas highways. Of the many sauces around the state, this one is from the Hill Country of central Texas where beef and lamb are kings of the slow-smoking barbecue pit. Influenced by the hearty German pioneers of the area, this is a sweet, very savory tomato-based sauce. It adds a wonderful complexity to barbecued beef brisket and beef ribs and even lamb shanks. The sauce keeps well covered and refrigerated for at least a week.

★★★★★ 1 vote
1 Quart
15 Min
30 Min
Stove Top


3 Tbsp
salted butter
3 clove
garlic, minced
3 c
1 c
packed light (golden) brown sugar
1 c
worcestershire sauce
3/4 c
lemon juice (fresh is best, but bottled will do)
chipotle chiles (with adobo)
3/4 tsp
ground cayenne pepper
3/4 tsp
kosher salt
3/4 tsp
freshly coarse ground black pepper
3/4 tsp
apple, mesquite or hickory liquid smoke


1In medium saucepan over medium heat, melt the butter. Add the garlic and stir until it is fragrant, about 30 seconds. Stir in the ketchup, brown sugar, Worcestershire sauce, lemon juice chipotles, cayenne, salt, pepper and liquid smoke (if using). Bring the pot to a boil, then reduce the heat to medium-low. Simmer the sauce, stirring occasionally, until it has reduced to about the recipe amount and thickened slightly, about 15 to 30 minutes.

About this Recipe

Course/Dish: Dips, Marinades, Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #sauce, #BBQ