Sonny’s BBQ Sauce is rich, thick, sweet, and spicy, making it the perfect homemade barbecue sauce for ribs, chicken, pulled pork, and more. BBQ sauce preferences often divide Americans based on regional styles, but Sonny’s Smokehouse BBQ Sauce offers a unique twist on classic South Carolina style. This recipe includes ancho chile peppers for smokiness, balanced with ketchup and butter to temper the vinegar’s acidity.
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This recipe came out of the Ladies’ Home Journal. The magazine’s publication ended in 2014.
A few topics divide Americans based on where folks are from, and the best BBQ sauce is one of them. Each region of the country lays claims to its particular style of sauce, and whoa to anyone who asks for Texas-style BBQ sauce in Memphis or Baltimore-style sauce in Oklahoma.
Of course, you are free to enjoy whatever regional sauces you prefer, regardless of where you grew up. And if you.
Table of Contents
Why This Recipe Works
The secret lies in the ancho chile peppers, which provide deep, smoky flavor without overwhelming heat. Toasting the anchos first intensifies their natural sweetness and complexity. The slow simmering process concentrates flavors while achieving the perfect consistency that clings beautifully to meat. The combination of vinegar, ketchup, and butter creates a balanced sauce that enhances rather than masks the natural flavors of barbecued meats.
Ingredients
For the Ancho Base:
- Ancho chile peppers – Provide deep, smoky flavor and mild heat as the signature ingredient
- Water – Creates the liquid base for rehydrating and blending the chiles
For the Sauce Foundation:
- Ketchup – Adds sweetness, body, and classic BBQ sauce base
- Cider vinegar – Contributes a tangy acidity characteristic of the South Carolina style
- Worcestershire sauce – Enhances umami depth and complexity
For the Spice Blend:
- Paprika – Adds color, mild sweetness, and smoky undertones
- Dry mustard – Provides a sharp, pungent flavor that cuts through richness
- Freshly ground pepper – Delivers aromatic heat and spice
- Black peppercorns – Black Pepper contributes a bold, aromatic pepper flavor when toasted
For the Finishing Touches:
- Fresh lemon – Brightens flavors and adds citrus acidity
- Butter – Creates richness and smooth mouthfeel
How to Make Sonny’s BBQ Sauce
- Toast anchos in a large skillet over medium heat, turning once, until they are softened.
- Transfer anchos to a saucepan, add water, and bring to a boil.
- Reduce heat and simmer for 5 minutes. Remove from heat and let stand for 10 minutes.
- Remove anchos, reserving water.
- Remove and discard seeds and stems from the anchos.
- Puree anchos and reserved water in a blender until smooth.
- Place the ancho puree, ketchup, vinegar, Worcestershire sauce, paprika, and pepper in a saucepan. Squeeze juice from the lemon half into the mixture and add the lemon half.
- Bring the sauce to a boil, then reduce the heat and simmer gently for 30 minutes.
- Remove the lemon half and stir in the butter.
If you find this sauce tart, you can add a teaspoon or two of brown sugar.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight glass containers for up to 2 weeks. Sauce may thicken when chilled, which is a normal occurrence.
- Reheating Method: Gently reheat in a saucepan over low heat, stirring frequently. Add a small amount of water if the sauce becomes too thick.
- Freezing: Freeze in ice cube trays or small containers for up to 6 months. Thaw overnight in the refrigerator before use.
Favorite Sauce Recipes
- Benihana Ginger Sauce
- Big Mac Sauce
- Chick-fil-A Sauce
- Homemade Cocktail Sauce
- Homemade Garlic Sauce
- Hooters Sauce
- Taco Bell Quesadilla Sauce
- TGIF Jack Daniels Sauce
- Tiger Sauce
Popular Barbecue Recipes
- Chinese Barbecue Ribs
- Easy BBQ Beans Recipe
- Honey Barbecue Chicken Strip Sandwich
- Honey Barbecue Chicken Tenders
Be sure to check out more of my easy sauce recipes and the best restaurant copycat recipes here on CopyKat!
Sonny’s BBQ Sauce Easy Copycat Recipe
Ingredients
- 2 ounces ancho chile peppers
- 2 cup water
- 1 cup ketchup
- 1 cup cider vinegar
- 1/2 cup Worcestershire Sauce
- 2 tablespoon paprika
- 2 tablespoon dry mustard
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon black peppercorns
- 1/2 lemon
- 1/4 cup butter
Instructions
- Toast anchos in a large skillet over medium heat, turning once, until they are softened, 4 to 5 minutes.
- Transfer anchos to a saucepan, add water, and bring to a boil. Reduce heat and simmer anchos for 5 minutes. Remove from heat, let stand 10 minutes.
- Remove anchos, reserving water. Discard seeds and stems. Puree anchos and reserved water in a blender until smooth.
- Transfer ancho mixture and remaining ingredients, except lemon and butter, to a saucepan.
- Squeeze juice from lemon half into the mixture and add lemon half.
- Bring sauce to a boil; reduce heat and gently boil for 30 minutes.
- Remove lemon half; stir in butter.
- Makes 4 cups.
Can you substitute the peppers for chili powder?
No, I would not do this. It will not be the same.
Can you use Mcormick’s ancho pepper seasoning rather than anchos toasted in Sonny’s BBQ Sauce copycat recipe?
I have not tried the recipe that way.
Can I also make the sweet sauce with the recipe? Just add sugare?
I would try adding brown sugar to boost the flavor.
Question: Anchos are dried Poblano peppers, right? Can this be made with roasted poblano peppers?
Yes, Anchos are dried ripe poblano peppers. I think for this to be a good match you need to buy the ripe poblano peppers, the ones that have turned red for this to work.
Love the bbq sauce.
To make this low carb, just use Heinz sugar free ketchup. Since I’ m out of BBQ sauce, I will triple this batch and make tonight for our smoked chicken thighs & legs. I just love being retired. So does my wife! haha
No sugars? Brown or white? Molasses? Nadda? Lol
This sauce was good.
Love this sauce!
you can buy it on line or at wal-marts
What’s the fun in that?