Myron Mixon’s BBQ sauce is a no-nonsense, crowd-pleasing blend that brings a perfect balance of sweet, tangy, and smoky flavors to any grill session. Known as a five-time world barbecue champion, Myron knows how to mix simple ingredients into something that turns your backyard cookout into a feast.
This sauce combines ketchup, apple cider vinegar, brown sugar, and spices to create a bold flavor that’s both rich and easy to make. It simmers gently to thicken and deepen the taste, making it a versatile choice whether you’re saucing ribs, chicken, or pulled pork.
If you love sauces that hit just the right notes of sweet and heat without overshadowing the meat, Myron Mixon’s recipe is a keeper. It’s straightforward, approachable, and packed with enough punch to make your BBQ legendary among friends. 🍖🔥
Ingredients List & Step-By-Step Instructions For Myron Mixon BBQ Sauce Recipe
This sauce packs a punch with a mix of sweet, tangy, and spicy flavors. The balance comes from combining apple cider vinegar, ketchup, brown sugar, honey, and a kick of spices, including salt to round it all out.
| Ingredient | Quantity |
|---|---|
| Apple Cider Vinegar | 1 cup |
| Ketchup | 1 cup |
| Brown Sugar (packed) | 1/2 cup |
| Honey | 1/4 cup |
| Worcestershire Sauce | 2 tbsp |
| Mustard | 1 tbsp |
| Garlic Powder | 1 tsp |
| Onion Powder | 1 tsp |
| Salt | 1 tsp |
| Black Pepper | 1/2 tsp |
| Cayenne Pepper (optional) | 1/2 tsp |
Step 1
First, gather all the ingredients and combine apple cider vinegar, ketchup, brown sugar, and honey in a medium saucepan. This combo creates that signature sweet and tangy base.
Next, add Worcestershire sauce, mustard, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you want a bit of heat. Stir everything until well blended—don’t rush this part; you want the flavors to start coming together from day one.
Step 2
Place the saucepan over medium heat, stirring constantly until the sugar dissolves completely and the mixture begins to bubble gently. This prevents burning and ensures an even blend.
Then, turn the heat down to low and let it simmer uncovered for 15 to 20 minutes. This simmer is the magic—watch that sauce thicken slightly and flavors harmonize as the heat works its wonders. Keep an eye so it doesn’t stick and give it an occasional stir.
Step 3
Once simmered, remove the sauce from heat and let it cool a bit before tasting. This is the time to adjust seasoning. If it’s too sharp, toss in a bit more brown sugar or honey. For extra zing, add a dash more cayenne or mustard.
Finally, pour it into an airtight container and chuck it in the fridge. Let it chill for at least 24 hours if you can—this resting time lets the flavors marry perfectly. Ready to brush onto ribs or serve as a saucy sidekick! 🍖😋
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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