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Kuhlman Cellars

Barranca Barbecue Sause

Barranca Barbecue Sause
Recipe Date:
May 14, 2020
Serving Size:
Cook Time:
Imperial (US)
Deep rich and not too sweet this Barbecue sauce is perfect for Ribs or on a Smoked Pork Butt. It tastes even better the next day so make a day ahead. Make extra. It freezes like a dream. We use it as a dip and on meatloaf. The wine used in place of vinegar gives it just enough tang without being too acidic.
  • 2 tbsps Bacon Drippings
  • 1 Large Sweet Onion Coarsely Chopped
  • 3 Cloves Garlic Peeled and smashed
  • 3/4 cup Ketchup (we use Hunts because it isn't too sweet)
  • 3 cups Barranca
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Worcestershire Sauce
  • 2 tbsps Mustard Powder
  • 2 tbsps Tomato Paste
  • 2 tbsps Brown Sugar
  • Sriracha or Cayenne Pepper to taste. (We use 3 tbsp Sriracha cause we like it spicy)
  • Salt to taste

In a Sause pan a heat bacon drippings over medium high heat. Add onions and garlic and sauté until translucent and soft. Add Ketchup, cider vinegar, Worcestershire sauce, mustard, cayenne or siracha. Bring to a boil, Simmer the sauce, stirring often, for 10 to 15 minutes, until it thickens slightly. Carefully bend with a stick blender until mostly smooth. Taste and adjust for salt and add sugar 1 tbsp at a time until desired balance between, sweet, heat and salt. Simmer over low heat until thick stirring often. Don’t forget to scrape the sides of the pan. Sauce improves the second day. Store in the fridge and slather on your favorite pulled pork or ribs.