Lexington Style BBQ Sauce Recipe: Tangy-Sweet Classic in a Jar

I’ve spent years perfecting my Lexington style BBQ sauce recipe, and I’m excited to share it with you. This tangy-sweet classic is a staple in Southern barbecue, and for good reason – it’s the perfect blend of flavors that elevates any grilled meat.

My recipe uses a combination of vinegar, tomato paste, and spices to create a rich, complex sauce that’s both tangy and sweet. With just a few ingredients and some simple instructions, you’ll be making authentic Lexington style BBQ sauce in no time.

Ingredients for Lexington Style Bbq Sauce

Ten ingredients, one jar, and you’ve got authentic Lexington style BBQ sauce.

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The vinegar is crucial here. Unfiltered apple cider vinegar gives that tangy kick. If you’re using a different vinegar, adjust the amount to taste—some vinegars are stronger than others. For the tomato paste, look for double concentrate at your local grocery or specialty stores.

No Worcestershire? Mix 1 tbsp soy sauce and 1 tbsp balsamic vinegar as a substitute. Want it spicier? Add more chili powder in small increments. For a smokier flavor, increase smoked paprika gradually. The brown sugar balances out the acidity, so don’t skip it.

This sauce keeps for 2-3 weeks in the fridge. Store it in an airtight container and give it a good stir before using. It’s perfect for grilled meats, sandwiches, or as a dip. You can also freeze it for up to 3 months—just thaw in the fridge overnight.

Step-by-Step Instructions for Lexington Style BBQ Sauce

Here’s the method to create this tangy-sweet classic BBQ sauce that’s perfect for your next barbecue.

Step 1: Combine Wet Ingredients and Sugar

Start by adding the 1 cup Apple Cider Vinegar and 0.25 cup Brown Sugar to a medium saucepan. I like to use quality, unfiltered apple cider vinegar for the best flavor. Whisk until the brown sugar is fully dissolved – this prevents any grainy texture in your final sauce.

Bring the mixture to a medium heat and stir occasionally until it reaches a gentle simmer. You’ll know it’s ready when you see the first few bubbles rising to the surface. This step helps to mellow out the sharpness of the vinegar while incorporating the sweetness.

Step 2: Add Remaining Ingredients and Simmer

Once the vinegar mixture is simmering, add the 0.5 cup Tomato Paste, 2 tbsp Worcestershire Sauce, 1 tbsp Smoked Paprika, 1 tbsp Chili Powder, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Black Pepper, and 0.5 tsp Salt. Whisk vigorously to fully incorporate the tomato paste – you don’t want any lumps in your sauce.

Reduce the heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally. You’ll notice the sauce thickening and the flavors melding together. The mixture should coat the back of a spoon when it’s ready. If it gets too thick, you can thin it with a little water.

Step 3: Strain and Store the BBQ Sauce

Remove the saucepan from the heat and let the BBQ sauce cool slightly. If you prefer a smoother sauce, you can strain it through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. I like to leave it unstrained for a more rustic texture.

Transfer the BBQ sauce to an airtight container – it will keep in the refrigerator for up to 2 weeks. The flavors will continue to meld and develop over time, so it’s actually better if you make it a day or two before you plan to use it. Give it a good stir before using.

Storing and Reheating This Recipe

Refrigerator Storage

Store your Lexington style BBQ sauce in an airtight glass container with a tight-fitting lid. I prefer Mason jars or glass bottles with swing-top lids as they keep the sauce fresh and prevent oxidation.

Freezer Storage

For longer storage, this BBQ sauce freezes beautifully. Pour the cooled sauce into ice cube trays – each cube will be about 2 tablespoons. Once frozen, transfer the cubes to a freezer-safe bag or airtight container. This way you can thaw just what you need. The sauce will keep for up to 3 months in the freezer.

Reheating Tips

When you’re ready to use the stored BBQ sauce, gently reheat it in a saucepan over low heat, stirring occasionally. If it was frozen, let it thaw overnight in the refrigerator first. If the sauce seems too thick after storage, whisk in a little apple cider vinegar or water to thin it to your desired consistency.

Best Practices

Always use a clean utensil when handling the BBQ sauce to prevent contamination. If you notice any mold or off smells during storage, discard the sauce immediately. I like to make a double batch of this sauce and store it for future use – it’s perfect for last-minute barbecue gatherings.

Serving Suggestions

Before serving, give the BBQ sauce a good stir as some separation is normal during storage. If you’ve refrigerated or frozen the sauce, let it come to room temperature for the best flavor. This Lexington style BBQ sauce is fantastic on pork, chicken, or as a dipping sauce – enjoy!