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Paul's Southern California BBQ Sauce
July 01, 2011

This sounded really good, so I followed the recipe exactly, with the exception of chili powder & cayenne pepper. (Many family members with tummy issues!). The first & most overwhelming "problem" was the strong vinegar smell & taste. It was too acidic. So to cut through the acidity, I added about a cup or slightly more of brown sugar. It was still too sour from the vinegar, so I added about 1/4 cup honey. I also added about 2 Tblsp. Heinz chili sauce, about 2 Tblsp. Liquid Smoke, & 1 Tblsp. Wocestershire sauce. I simmered it for about 15 minutes, but it wasn't thickening very well. So I added a Tsp. of corn starch in about 2 Tblsp. cool water, then added it to the sauce. That's what it took to achieve a final product I was happy with, that wasn't too sour from vinegar, & my family was thrilled with! I used shredded roast beef right into the pan & let it caramelize a bit, then placed it in buns for BBQ sandwiches! Everyone raved about the final product! Thanks for the recipe, even though I modified it, it was a great outline for me to start with!

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