Ingredient
Barbecue sauce
Tomato, vinegar, sugar and smoke in proportions that vary by several hundred miles of American geography. The sugar is the part that matters technically: it burns, so it goes on at the end of a cook rather than the start.
- Sourcing
- Everywhere. Kansas City style is the thick sweet default; Carolina styles are vinegar- or mustard-led and behave quite differently on meat.
- Varieties
- Kansas City, Carolina vinegar, Carolina mustard, Texas
- Quality cues
- Glossy and thick enough to coat a spoon. Separation stirs back in.
- Substitutions
- Ketchup with vinegar, molasses and smoked paprika, Hoisin, for a different register
- Storage
- Refrigerate once opened.
- Shelf life
- 1 year unopened, 4 months refrigerated
Nutrition
Per 100 g
- Calories
- 192 kcal
- Protein
- 0.9 g
- Fat
- 0.4 g
- Carbs
- 46.1 g
- Fibre
- 1.3 g
- Sugars
- 38.4 g
- Sodium
- 765 mg
From USDA FoodData Central (#171827). Raw, edible portion.