Georgia Style BBQ Sauce
This Georgia-style mustard BBQ sauce is tangy and acidic with just a touch of heat— a perfect balance of mustard, vinegar, and spices. It’s a true Southern classic that pairs perfectly with smoked ribs, pulled pork, or grilled chicken. This is the same sauce I used in my 2-1-1 Ribs Recipe, and it’s every bit as good brushed on hot off the pit as it is drizzled over leftovers.
Equipment
- Medium saucepan
- Whisk or silicone spatula
- measuring cups and spoons
- Small Saucepan
- Funnel for bottling
- Mason jars or squeeze bottles for storage
Ingredients
- 1 ½ C apple cider vinegar
- 1 ½ C mustard
- ½ C ketchup
- ⅔ C Worcestershire sauce
- ½ lemon juiced
- 1 T hot sauce
- ¼ C brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 T butter unsalted
Instructions
- Add the apple cider vinegar plus the next the remaining ingredients except butter into a skillet over medium heat and mix until well combined. If the sauce starts to boil, reduce the heat to low to simmer. Allow the flavors to come together for ~10 minutes, then turn off the heat.
- Stir in the butter until melted, the set the sauce aside to cool. Adjust ingredients to taste.
- Pour the sauce into an airtight container and refrigerate for up to 1 month.
Notes
- Best for: Baby back ribs, pulled pork, grilled chicken, and smoked sausage.
- When to use: Brush on during the last 15–20 minutes of cooking to let it tack up without burning or serve it on the side for dipping.
- Flavor balance: Add more vinegar for tang or brown sugar for sweetness — make it your own.
- Pro tip: The sauce thickens slightly as it cools — if you like it thinner, stir in a splash of warm water or apple cider vinegar before using.