Sean Brock's BBQ Sauce
While Brock insists that store-bought barbecue sauce will work perfectly well, a homemade version takes very little time and you can customize it to your tastes or whatever it is you're cooking. Matt Taylor-Gross

While Charleston-based chef Sean Brock insists that a store-bought barbecue sauce will work perfectly well on his Char-Smoked Baby Back Ribs, we prefer the homemade Carolina-style version adapted from his book, Heritage (Artisan, 2014).

Featured in: The New Grilling Essentials

Yield: makes 1 1/2 cups


  • 12 cup pork or chicken stock
  • 2 12 cups cider vinegar
  • 34 cup ketchup
  • 2 12 tbsp. light brown sugar
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. smoked paprika
  • 34 tsp. kosher salt
  • 12 tsp. freshly ground black pepper
  • 12 tsp. garlic powder
  • 12 tsp. onion powder
  • 14 tsp. chile powder


  1. Heat all ingredients in a 4-qt. saucepan over medium-high; simmer, stirring occasionally, until reduced by 2⁄3, about 30 minutes. Sauce will keep, covered, in the refrigerator for up to 2 weeks.