South Texas BBQ Sauce

South Texas BBQ Sauce

Texas has many popular barbecue sauce recipes and today we are making a South Texas BBQ Sauce. You will need tomato ketchup, a can of fire-roasted salsa, garlic powder, onion powder, olive oil, chipotle adobe sauce, molasses, apple cider vinegar, Worcestershire sauce, stone ground mustard, salt, and pepper.

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Kay Keeton, Editor in Chief

Texans know barbecue and local BBQ joints are never far away. Texas has a variety of barbecue styles depending on the region. The various Texas BBQ regions are Central, East, West, and South with each having a different taste.  

Exploring a South Texas BBQ Sauce

Today we are exploring a south Texas BBQ sauce. BBQ sauces from the southern region of Texas generally have 3 main specifics; sweet, tangy, and spicy. This version of South Texas barbecue sauce is sure to please.

It is a sweet tangy sauce with a touch of spicy essence. We have incorporated the sweetness of molasses, the spicy from chipotle adobe sauce, as well as the tangy from vinegar, spicy mustard, and Worcestershire sauce. We have included a fire-roasted salsa for even more flavor.

This simple barbecue sauce is easy to prepare and comes together quickly. It keeps in the refrigerator for 5 to 7 days and freezes nicely to keep for up to 6 months. This barbecue recipe without alterations gives you medium hotness on the heat scale. We have included variations for those that prefer a milder version. 

History of Texas BBQ

Smoking meat to preserve it is a worldwide tradition and our early Texas settlers were no exception. South Texas BBQ style was predated by the Spaniards of the 1600s who traveled to Texas and introduced their homeland tradition of preparing barbacoa.

A commonly used meat was goat which was wrapped in heavy leaves which they buried in pits of hot coals. Our early settlers used veal, mutton, pork, and goat often smoking it in a pit or crude smokehouse. 

In addition, our 19th-century immigrants from Germany and Czechoslovakia who settled in the central part of the state brought their meat-smoking techniques many of which are still used today.

The mid eighteen hundreds brought about an increase in cattle production especially in Texas with our extensive longhorn cattle population and it became one of our main resources of that period.

Todays Texas Barbecue

Beef quickly became a popular meat with Texans and every region developed its favorite way to prepare it. Today Texas barbecue continues to include beef, pork, and smoked sausage as well as the occasional wild game.  

You can get goat meat in some regions but most barbacoa and barbecue of our modern age is prepared with pork, beef, and even chicken. 

Texans do love their barbecue which typically includes beef brisket, pork ribs, and smoked sausage. There are many great BBQ joints but as any Texas truest knows only homemade is prepared to perfection. 

If your home is lucky enough to have a custom-built home smoker you know what I am talking about. However, most of us are using a more modern grill/smoker but the results are still well worth the effort.

South Texas BBQ Sauce

South Texas BBQ Sauce

Today we are exploring a south Texas BBQ sauce. BBQ sauces from the southern region of Texas have 3 main specifics being sweet, tangy and spicy. 
This version of South Texas barbecue sauce is sure to please. It is a sweet, tangy sauce with a touch of spicy essence. We have incorporated the sweetness of molasses, the spicy from chipotle adobe sauce, as well as the the tangy from vinegar, spicy mustard and Worcestershire sauce. We have included a fire roasted salsa for even more flavor.
5 from 28 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 57 kcal


  • 1 Saucepan


  • 1 tsp olive oil extra virgin
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 cup tomato ketchup
  • 1 can 14.5 OZ can fire roasted tomato salsa you may substitute 1 – 14 oz. can tomato sauce
  • 1/4 cup molasses
  • 1/8 cup apple cider vinegar you may substitute wine vinegar
  • 2 tbsp worcestershire sauce
  • 2 tbsp stone ground mustard
  • 1 tsp chipotle adobe sauce you can omit or reduce this as needed to desired heat level
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Add ingredients (except mustard) and simmer on low about 5 minutes, stirring to incorporate ingredients.
  • If using canned salsa, remove from heat and use an immersion blender to blend sauce until smooth, or let sauce cool to room temperature then pour into a blender and blend until smooth. (You can skip this step if using tomato sauce.)
  • Return to pan, add spicy brown mustard and turn heat to medium. Heat through, stirring constantly until reduced to your desired thickness.


1 cup per serving
150 calories per serving


Serving: 2tbspCalories: 57kcalCarbohydrates: 12gProtein: 1gFat: 1gSodium: 220mgPotassium: 74mgFiber: 1gSugar: 22.2gVitamin A: 162IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword barbecue sauce, BBQ sauce, south Texas, south texas barbecue sauce recipe, south Texas BBQ, south Texas sauce, texas barbecue sauce recipe, Texas barbeque, texas cooking, texas cuisine
Tried this recipe?Let us know how it was!
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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What does South Texas BBQ sauce taste like?

South Texas BBQ Sauce has a thick, smoky flavor that’s perfect for slathering on brisket, ribs, chicken, and other meats. It has a unique combination of sweetness and spice with hints of garlic and onion, making it one of the most flavorful sauces out there. So, if you’re looking for an authentic taste, South Texas BBQ Sauce is the way to go!

Kay Keeton, Ed.

Editor in Chief, Kay Keeton - Texas Lifestyle Expert. Kay is a designer turned author, marketer, storyteller, and influencer. A sixth-generation Texan, Kay is both an authority as well as being passionate about sharing her home state of Texas's diverse culture and lifestyle. Kay is a content writer and editor of content for various local and national online publications.

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