Our Favorite Barbecue Sauce


  • 12 oz bottle Frank’s Red Hot Sauce
  • 20 oz pure cane brown sugar
  • 1/3 cup white vinegar
  • dried red pepper (optional)
  • liquid smoke flavoring (optional)


Combine all ingredients in a sauce pan on low heat. Stir occasionally as sugar dissolves. Adjust ratio of sugar and vinegar to desired flavor (spiciness and tang).  Pour into a container and refrigerate. The sauce can be served cold or at room temperature.


I sometimes add a pinch of dried red pepper flakes and a half-teaspoon of liquid hickory smoke flavor.  We use this sauce on all kinds of barbecued meat; it’s particularly good on chicken and ribs!

© 2007 – 2009, Crouton deMenthe. All rights reserved.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


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