# World Sauces — BBQ Sauces

> Brad's reference for BBQ sauces worldwide — Kansas City, Memphis, Carolina, Alabama white, Texas mop, chimichurri, jerk, bulgogi, yakitori tare, and more.

### Kansas City BBQ Sauce
- **Region/Country of Origin:** USA (Kansas City)
- **Ingredient Ratios:** 6:1:1:1 ketchup:brown sugar:apple cider vinegar:molasses
- **Instructions:** Combine all ingredients in a saucepan, bring to a boil, then simmer ~30 minutes until thick.
- **Typical Uses:** Glaze or dip for ribs, chicken, pulled pork, baked beans.

### Memphis-Style BBQ Sauce
- **Region/Country of Origin:** USA (Memphis)
- **Ingredient Ratios:** 8:2:1 ketchup:brown sugar:apple cider vinegar
- **Instructions:** Whisk ingredients in a saucepan; bring to a boil and simmer ~30 minutes.
- **Typical Uses:** Basting and dipping for ribs, pulled pork, brisket.

### Eastern Carolina Vinegar Sauce
- **Region/Country of Origin:** USA (Eastern North Carolina)
- **Ingredient Ratios:** 128:11:1:2 apple cider vinegar:crushed red pepper:black pepper:salt
- **Instructions:** Mix all ingredients; let sit several hours to meld; no cooking required.
- **Typical Uses:** Drizzle on whole-hog chopped or pulled pork.

### South Carolina Mustard (Carolina Gold) Sauce
- **Region/Country of Origin:** USA (South Carolina)
- **Ingredient Ratios:** 6:4:2:4:1 yellow mustard:honey:brown sugar:apple cider vinegar:ketchup
- **Instructions:** Whisk together and simmer about 10 minutes.
- **Typical Uses:** Pulled pork sandwiches, grilled pork chops, chicken.

### Alabama White BBQ Sauce
- **Region/Country of Origin:** USA (Alabama)
- **Ingredient Ratios:** 16:5:1 mayonnaise:apple cider vinegar:water
- **Instructions:** Whisk ingredients until smooth; chill before serving.
- **Typical Uses:** Baste or dip for smoked/grilled chicken, turkey.

### Texas Mop Sauce
- **Region/Country of Origin:** USA (Texas)
- **Ingredient Ratios:** 8:4:1:1 beef stock:beer:ketchup:apple cider vinegar
- **Instructions:** Sauté aromatics, add liquids and spices; simmer 15 minutes.
- **Typical Uses:** Mopping brisket, ribs, sausage during smoking.

### Korean Bulgogi Marinade
- **Region/Country of Origin:** South Korea
- **Ingredient Ratios:** 6:1:1 pureed Asian pear+onion:soy sauce:brown sugar
- **Instructions:** Mix marinade; marinate beef 30 min–overnight, then grill.
- **Typical Uses:** Marinade for bulgogi beef, pork, or chicken.

### Japanese Yakitori Tare
- **Region/Country of Origin:** Japan
- **Ingredient Ratios:** 2:2:1:1 soy sauce:mirin:sake:water + sugar
- **Instructions:** Boil ingredients with sugar; reduce to glossy syrup.
- **Typical Uses:** Glaze for grilled chicken skewers (yakitori).

### Chinese Char Siu Sauce
- **Region/Country of Origin:** China (Cantonese)
- **Ingredient Ratios:** 4:3:3 hoisin:honey:soy sauce
- **Instructions:** Mix ingredients with five-spice and sherry; no cooking.
- **Typical Uses:** Marinade/glaze for roast pork, ribs.

### Jamaican Jerk Sauce
- **Region/Country of Origin:** Jamaica
- **Ingredient Ratios:** 4:3:1 Scotch bonnet peppers:onion/herbs:liquids (soy, vinegar, lime)
- **Instructions:** Blend all ingredients into a smooth paste.
- **Typical Uses:** Marinade for jerk chicken or pork; basting sauce.

### South African Monkey Gland Sauce
- **Region/Country of Origin:** South Africa
- **Ingredient Ratios:** 4:2:1 ketchup:Mrs Balls chutney:vinegar
- **Instructions:** Sauté onion & garlic; add liquids and spices; simmer 25 minutes.
- **Typical Uses:** Braai sauce for steaks, burgers, ribs.

### Argentine Chimichurri
- **Region/Country of Origin:** Argentina
- **Ingredient Ratios:** 3:1 olive oil:red wine vinegar plus herbs & garlic
- **Instructions:** Chop herbs & garlic; mix with oil, vinegar, chili; no cooking.
- **Typical Uses:** Condiment for grilled meats, fish, vegetables.

### Moroccan Chermoula
- **Region/Country of Origin:** Morocco
- **Ingredient Ratios:** 4:3 herbs (parsley+cilantro):olive oil with garlic, spices, lemon
- **Instructions:** Blend herbs, garlic, spices, lemon; gradually add oil.
- **Typical Uses:** Marinade/dip for fish, chicken, vegetables.

### Thai Nam Jim Jeaw
- **Region/Country of Origin:** Thailand
- **Ingredient Ratios:** 1:1:1 fish sauce:lime juice:palm sugar plus chili, toasted rice
- **Instructions:** Mix liquids & sugar; add chili flakes, toasted rice, herbs.
- **Typical Uses:** Dip for grilled meats & sticky rice.

### Vietnamese Nuoc Cham
- **Region/Country of Origin:** Vietnam
- **Ingredient Ratios:** 6:3:3:2 water:sugar:lime juice:fish sauce
- **Instructions:** Dissolve sugar in warm water; add lime, fish sauce, garlic, chili.
- **Typical Uses:** Dip for grilled pork, spring rolls, salads.

### Korean Ssamjang
- **Region/Country of Origin:** South Korea
- **Ingredient Ratios:** 4:1:4 doenjang:gochujang:chopped onion with garlic, sesame, honey
- **Instructions:** Mix all ingredients thoroughly; no cooking.
- **Typical Uses:** Dipping sauce for Korean BBQ lettuce wraps.

### Salsa Criolla
- **Region/Country of Origin:** Argentina
- **Ingredient Ratios:** 1:1 olive oil:red wine vinegar with equal tomato, onion, bell pepper
- **Instructions:** Chop vegetables; mix with oil, vinegar, oregano, chili.
- **Typical Uses:** Fresh topping for grilled meats, choripán.

## Details

- **Category:** Cooking
- **Tags:** cooking, bbq, sauces, kansas-city, memphis, carolina, alabama, texas, chimichurri, jerk, bulgogi, yakitori, char-siu

**Also read:** [All writing](https://bradanderson.org/writing?format=md) · [About Brad](https://bradanderson.org/about?format=md)

---

**Navigate:** [Home](https://bradanderson.org/?format=md) · [About](https://bradanderson.org/about?format=md) · [Work](https://bradanderson.org/work?format=md) · [Projects](https://bradanderson.org/projects?format=md) · [Breeds](https://bradanderson.org/breeds?format=md) · [Writing](https://bradanderson.org/writing?format=md) · [LLM guide](https://bradanderson.org/llms.txt)

_Ask BradBot directly: POST https://bradanderson.org/api/agent/ask with {"question": "..."} (details in https://bradanderson.org/llms.txt)._