Apple City Barbecue Sauce: The Flavors of Cider and Spice

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I recently received a review copy of America’s Best BBQ, which was published by the same people behind Falling Cloudberries, one of the most gorgeous cookbooks I’ve ever seen. (Seriously, I don’t know who the graphic designers are at Andrew McMeel, but their work is so good, it’s honestly enough by itself to warrant buying these books, if just for flipping value.)

Apple cider is an autumn tradition. Use this seasonal ingredient to make an extra special barbecue sauce. Get the recipe on Foodal now!
Photo by Mike Quinn

In the case of this barbecue book, “cookbook” might not be the best term to describe it. While filled with recipes, it’s also part guide, part travelogue, part window into the barbecue belt of America (i.e. from North Carolina to Texas, with a few other states thrown in).

Recipe book cover
Photo by Shanna Mallon.

There are a lot (a lot!) of gorgeous, glossy photos, along with stories and commentary by Ardie A. Davis and Chef Paul Kirk, the authors and researchers behind this compilation.

These men love barbecue. They make it, they taste it, they travel around the country deciding what’s good enough to tell the rest of us about.

Close up of a glass bowl full of apple cider bbq sauce on a light green background.
Photo by Mike Quinn.

If I had one complaint, it’d be that a lot of the recipes, at least for main dishes, require special ingredients particular to the restaurants they came from: Ed’s Pepper Vinegar Sauce from The Pit in Raleigh, North Carolina, to make a barbecued hog; Curtis’ Southern Style Bar-B-Q Sauce from Curtis’s BBQ in Vermont to make their loaded pork-stuffed potato.

America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

I had to dig a little to find a barbecue recipe I could make in my own kitchen: the Apple City BBQ Sauce that, ironically, comes from my own home state, one not especially known for that sort of thing.

To make this recipe from the 17th Street Bar & Grill in Murphysboro, Illinois, I had to tweak a few things, most notably the grated onion, which I replaced with onion powder.

You’d think such a substitution would ruin everything, but in fact, it gave it a wonderful kick that almost made my eyes water.

Slow Cooker Coke Chicken | Foodal
Photo by Shanna Mallon.

It worked very well in an old standby chicken recipe I’ve posted here before, the one that, with a store-bought barbecue sauce, brought me back to my grandma’s kitchen and her clear glass plates.

With this new sauce, the slow cooker recipe was just as easy and made the chicken just as delicious, but different.

Doe you love the taste of crisp apple juice and cider and love barbecue? Now marry those to flavor profiles together with this extraordinary Apple City Barbecue Sauce recipe. Find it on Foodal now!
Photo by Mike Quinn.

And on sandwiches a few days later, this fork-tender meat left me with nothing but happy sighs – that and a desire for more. I’d say that’s testament enough to its value and, of course, the power of good barbecue.

There's nothing that beats the combined flavors of apple cider and barbecue sauce. Find out how to make your own Apple Cider BBQ Sauce now!
Photo by Mike Quinn.

The Recipe

Apple City Barbecue Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Apple cider, pork and barbecue sauce are the trifecta of fall and winter barbecuing. Now you can join the taste of cider and the sauce with this recipe.
Servings Prep Time
48 servings 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
48 servings 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Apple City Barbecue Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Apple cider, pork and barbecue sauce are the trifecta of fall and winter barbecuing. Now you can join the taste of cider and the sauce with this recipe.
Servings Prep Time
48 servings 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
48 servings 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
  • 1 cup ketchup (Hunt's is recommended)
  • 1/2 cup rice vinegar
  • 1/2 cup apple juice or cider (I used low-sugar juice)
  • 1/4 cup apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup Worcestershire sauce or soy sauce
  • 2 teaspoons yellow mustard
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon cayenne
  • 1/3 cup bacon bits
  • 1/2 cup onion powder or grated onion
Servings: servings
Units:
Instructions
  1. In a large saucepan, combine ketchup, rice vinegar, apple juice, cider vinegar, brown sugar, soy sauce, mustard, garlic, white pepper, cayenne, and bacon bits. Bring to a boil over medium-high heat and then stir in the onion powder.
  2. Reduce the heat and simmer the mixture, uncovered, for 10 to 15 minutes or until it thickens slightly. (Note: my mixture started to bubble and spurt out of the pan, so I covered it, with the lid slightly ajar to let air in.) Stir frequently.
  3. Allow sauce to cool and pour into sterilized glass bottles. Makes 3 cups. May be stored for up to two weeks.

Nutritional Information*

Nutrition Facts
Apple City Barbecue Sauce
Amount Per Serving
Calories 31 Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Cholesterol 1mg 0%
Sodium 99mg 4%
Potassium 46mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 0.2g 1%
Sugars 4g
Protein 1g 2%
Vitamin A 0.2%
Vitamin C 1%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

 


Don’t forget to Pin It!

Apple cider, pork and barbecue sauce are the trifecta of fall and winter barbecuing. Now you can join the taste of cider and the sauce with this beautifully crafted homemade version. Get the recipe on Foodal now!

Photos by Mike Quinn and Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published May 8th, 2008. Revised and updated December 21st, 2017.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

11 thoughts on “Apple City Barbecue Sauce: The Flavors of Cider and Spice

  1. As we happen upon the cusp of BBQ season, this review is more than appropriate.
    That said, I’m always impressed when a slow cooker recipe can evoke such response. This cookbook might be worth looking at for that reason alone!

    (Shout out to Alison from JSOnline for getting me over to your blog with her recent post on granola!)

  2. I’ve been looking for a good barbecue sauce recipe to make chicken with…this one sure looks and sounds like a winner! I’ll be trying it soon, especially with the summer months upon us.

  3. Don: Yes! I used the Coke Chicken recipe already posted on this site, and this sauce became the BBQ sauce it requires. I’ll update the post to make that more clear. Thanks for checking!

  4. Mmmm, barbecue. I had some last week at a local spot (it was surprisingly good!), but I have never made my own. Is it hard to do? Because the sauce doesn’t look too challenging. (:

  5. BBQ is such a big deal down her in VA (and in NC), and I am so ignorant on the different styles- it is ALL good to me. I have heard of The Pit multiple times, and people swear it’s worth the trip to Raleigh!

  6. E. P. – Not hard at all! Throw it all in a pot and cook!

    Sue – I’m definitely more in the “it’s ALL good to me” camp than the discriminating one, but I gotta’ say you’re tempting me to roadtrip it down to NC. That’s close to you guys, right? How fun would that be?

  7. I’m going to try the original sauce again this week with these three modifications: (1) cook 1/2 lb bacon and cook the onion in the drippings and add the cooked bacon to the pot while it simmers. I’m skipping the bacon bits. Half of the ketchup will be no salt added Heinz. If it needs salt I will add the salt. When I pull my pork shoulder, I salt it and season with a no-ketchup NC vinegar sauce. (2) I’ll pull the bacon out and run the sauce through a food mill to make sure there isn’t any onion lumps. (3) Then I’ll adjust for salt and use three peppers cayenne, black and white. My cayenne is a new jar so I have to be careful. I will start with 1/8t of cayenne and 1/4 of black and of white.

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