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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, is a Spicewalla favorite! 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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