Sweet Bar-B-Q Sauce - (From John Willingham’s World Champion Bar-B-Que cookbook)
YIELD: About 2 quarts

I have sweetened up my basic sauce with a little honey and some butter-you can add or subtract the flavorings to suit your own taste.


  • 4 cups tomato sauce
  • 1 1/2 cups cola, such as Coca-Cola or
    Pepsi or Royal Crown, or beer
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups chili sauce
  • 1/4 cup prepared mustard or
    Willingham’s Old Phartz Mustard
  • 1/2 cup bottled steak sauce
  • Juice of 2 lemons
  • 1/2 cup Worcestershire sauce
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp Tabasco sauce
  • 1 1/2 cups packed dark brown sugar
  • 2 tbsp freshly ground black pepper
  • 2 tbsp garlic salt
  • 1 tbsp butter or margarine

In a large saucepan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce, honey and Tabasco. Stir well. Bring to a simmer over medium heat.

In a small bowl or glass jar with a lid, combine the brown sugar, pepper, garlic salt and mustard. Stir or shake to blend.

Add the dry ingredients to the tomato mixture and stir well. Increase the heat to medium high, stir in the butter, and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes or longer for thicker, more intensely flavored sauce. The longer the sauce cooks, the less is its final volume.

Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well blended. Cool to tepid. Use immediately to cover and refrigerate for up to 1 week.

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