Michael’s Barbecue Sauce

Barbeque is one of my all-time favorite foods (must have been all those years I lived in Texas). This is a sauce recipe that I have tweaked and tuned over the last 40+ years.

The sauce also goes well as a condiment for fondue. It’s particularly good with beef and pork!


  • 1 tsp. salt
  • 2 tsp. red chile powder (mild, medium, hot, extra hot, or a combination)
  • 2 tsp. paprika
  • 4 Tbsp. vinegar
  • ½ cup honey
  • ½ cup prepared yellow mustard (French’s)
  • 3 Tbsp. Worcestershire sauce
  • 4 cups catsup
  • 4 cups water
  • 1 medium onion, finely chopped
  • 4 Tbsp. olive oil
  • 3 toes garlic


  1. Mix all dry seasonings.
  2. Stir in vinegar, mustard, Worcestershire sauce, and honey. Mix well.
  3. Add to catsup and water.
  4. Cook onion in olive oil until translucent. Do not let brown, so stir often. Add garlic near the end.
  5. Add onion and garlic mixture to pot.
  6. Bring to a boil.
  7. Reduce heat and simmer about 30 minutes.

Makes approximately 8 cups of sauce. May be refrigerated. If you use it on the grill, brush it on your meat the last 30 minutes of cooking (or it will carmelize to a black crust!).