My family and I are addicted to Big Bob Gibson’s Championship Red barbecue sauce; it has the right balance of sweet and hot, and we think it would taste good served on anything! Big Bob’s is located in Decatur, Alabama, and serves some of the most delectable BBQ you will ever taste. The sauce recipe presented here is pretty close to Big Bob’s, but I think we need to sit in Big Bob’s kitchen to find the secret ingredients!
Click here to see the Pulled Pork Shoulder with Alabama-Style BBQ Sauce recipe.
- 2 tablespoons canola oil
- 1 large sweet onion, such as Vidalia, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon celery salt
- 1/8 teaspoon cayenne
- 1 teaspoon sweet paprika
- 1 teaspoon dry mustard
- 2 cups ketchup
- 2 tablespoons apple cider vinegar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup maple syrup
- 2 tablespoons molasses
- 3 tablespoons Worcestershire sauce
- One 8-ounce can tomato sauce
- 1 teaspoon liquid smoke
- 1/4 cup pork cooking liquid, fat skimmed, or beef broth
In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, celery salt, cayenne, paprika, and dry mustard and sauté for 2 -3 minutes to soften the onion. Add the remaining ingredients and simmer for 30 minutes, or until thickened. The sauce will keep in the refrigerator, covered, for up to 1 week.