The Wandering Wino Blog

BBQ Ribs

Superbowl BBQ sauce! Here is a little something to get you and your guests ready for the big game!

A few years of my life I lived in Texas. Many have heard something along the lines of "there are three things in Texas…..God, football, and BBQ, and not always in that order." 


From my time and experience living in the Dallas area, I can verify this is in fact true. High schools have sold out football games with scoreboards better than many colleges in other States. There is a church on just about every corner. Anyone on the block with a gas BBQ gets kicked out of the neighborhood.



BBQ in Texas among other States is taken very serious. The States/regions most notable for BBQ are:




Kansas City



While each of these regions may claim King to BBQ, each has a unique style of BBQ sauce. 


Kansas City  - sweet, sour, hot, thick ketchup base

Memphis - sweet, hot, runny ketchup base

Texas - smokey with ketchup base

South Carolina - big mustard influence, spicy and sour

East Carolina - ketchup base, spicy and sour



There are even more granular details for regions within the Carolinas but one can get the idea. With wine there are distinctions/differences, and many fellow winos may have a preferred style of wine. Wine can easily be comparable with the distinction in BBQ sauce/styles.


Personally, I love to see and taste all of the unique aspects of so many great contributors to BBQ sauce. On some level I have taken the pieces I appreciate most to incorporate my style of BBQ sauce.


Prepare this sauce days or weeks ahead of time to impress your friends….unless you live in one of the above mentioned regions/States. 


1 cup ketchup

1/2 cup brown mustard

3 tablespoons honey

3 tablespoons apple cider vinegar 

2 tablespoons molasses

2 tablespoons Tapitio (or your hot sauce)

1 teaspoon black pepper


Combine all in container and mix well.


Consider adding liquid smoke to add a nice smokiness to your sauce. 


Taste as you go to see how you like your sauce. Some like more mustard tang, acid from the vinegar, and others may like it more honey/molasses sweet, while others may want more Tapitio heat.


Store in the refrigerator. Some of my favorite types of wines to drink with BBQ foods include: Grenache, Syrah, GSM, and Zinfandel.