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Buxton Hall Barbecue Red Sauce

Buxton Hall Barbecue Red Sauce

A crucial element to any barbecue recipe, this barbecue sauce, in particular, comes from Pitmaster Elliott Moss' family recipe. "I must have poured through ten or more variations on chicken and rib sauces and experimented to come up with our final recipe," Elliott says in his cookbook, Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meats, Sides, and More. "The final version is what you see here, and it's about as close as I could get to the flavor of my family's homemade sauce." Keep this sauce warm when serving, as it's meant to have a thinner consistency than most red sauces.  It's perfect for Barbecue Chickenbaby back ribs, and pulled pork! Check it out below!

Yield: About 3 cups


1 1/4 cups ketchup
2 Tbsp prepared yellow mustard
1/2 cup Hog Sauce **
1/2 cup Hog Stock (or another stock or water)
3/4 tsp Spicewalla Onion Powder
3/4 tsp Spicewalla Garlic Powder
3/4 tsp Spicewalla Ground Black Pepper
1 Tbsp sugar
1/4 tsp hickory smoke powder (optional)
2 Tbsp honey
2 Tbsp light brown sugar
2 Tbsp molasses
2 Tbsp Texas Pete hot sauce
1 1/2 tsp Worcestershire sauce
1 1/2 tsp soy sauce

**For the hog sauce:
1/4 cup cider vinegar
1/4 cup white distilled vinegar
1/4 tsp Spicewalla Cayenne Chilli Powder
small pinch of Spicewalla Crushed Red Pepper
1/8 tsp Spicewalla Fine Ground Black Pepper
1/4 tsp Sugar
1 small wedge of lemon wrapped in cheesecloth


  1. Combine all ingredients in a medium sauce pot.
  2. Simmer for 20 minutes and then remove from heat.
  3. This sauce will keep in the fridge for 1 week, but you should serve it warm.

For the hog sauce:

  1. Combine all ingredients in a small pot.
  2. Bring to a low simmer and cook for 20 minutes.
  3. Turn off the heat. Remove the lemon and let the mixture cool.


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