Down Home Barbecue Sauce

This old-school barbecue sauce uses a shortcut that Southern cooks have relied on for decades: condensed tomato soup as the base. It sounds unorthodox, but that can of soup gives you a thick, smooth foundation without needing to simmer down tomato paste for an hour.

What sets this apart from the usual sweet-and-smoky sauce is the horseradish. It adds a sharp bite that hits right at the back of your throat, balancing out the brown sugar and giving the sauce some real backbone. The Worcestershire adds umami depth, and the vinegar keeps everything bright.

Simmer it all together for just ten minutes. That’s enough time for the onions to soften and the flavors to meld. It thickens as it cools, so don’t worry if it seems thin right off the stove.

Kitchen Tips

• Chop the onion as fine as you can. In a 10-minute simmer, bigger pieces won’t soften enough and you’ll get crunchy bits in your sauce.
• This sauce keeps in the fridge for up to two weeks. The flavor actually improves after a day or two.
• Use it as a basting sauce during the last 10 minutes of grilling only. Brush it on too early and the sugar will burn.

Variations

• Add a few dashes of liquid smoke for that charcoal flavor when you’re cooking indoors.
• Stir in a tablespoon of Dijon mustard for a Carolina-style tang.
• Toss in some minced chipotle in adobo for a smoky, spicy version.