Sibley’s Bayou Bar-B-Que Sauce

Sibley’s Bayou Bar-B-Que Sauce brings together sweet onion, tomato, mustard, and a tangy Louisiana-style kick. Simmered low and slow until rich and thick, it’s made for brushing over ribs, pork chops, chicken, or anything coming off the grill.

Makes: about 2 cups

Ingredients

• 1 tablespoon neutral oil
• 1 medium yellow onion, finely diced
• ¾ cup water
• 1 cup ketchup
• ¼ cup yellow mustard
• 2 tablespoons tomato paste
• 2 tablespoons white vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Louisiana hot sauce, plus more to taste
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste
• 4 tablespoons unsalted butter

Directions

1. Heat the oil in a saucepan over medium-low heat. Add the onion and cook until soft, about 8–10 minutes. Don’t brown it.
2. Stir in the water, ketchup, mustard, tomato paste, vinegar, brown sugar, Worcestershire, hot sauce, paprika, garlic powder, and black pepper.
3. Bring to a gentle simmer. Cook uncovered for 35–45 minutes, stirring often, until thick and the onions are very soft. Add 4 tbsp of unsalted butter.
4. Taste and adjust: add vinegar for more tang, brown sugar for sweetness, or hot sauce for heat. Blend smooth if you want a more uniform sauce; leave it chunky for a homemade texture.
5. As the meat cooks, use a barbecue brush to pick up some of the oil on the sauce’s surface and baste the meat with it.