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Mike Mills' Apple City Barbecue Sauce

Makes 3 cups Servings
Makes 3 cups Servings


  • 1 cup ketchup (Mills uses Hunt's)
  • 2/3 cup seasoned rice vinegar
  • 1/2 cup apple juice or cider
  • 1/4 cup apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup soy sauce or worcestershire sauce
  • 2 teaspoon prepared yellow mustard
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon cayenne
  • 1/3 cup bacon bits, ground in a spice grinder
  • 1/3 cup peeled and grated apple
  • 1/3 cup grated onion
  • 2 teaspoon grated green bell pepper
  • Preparation

    Baking Directions:

    Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne and bacon bits in a large saucepan.

    Bring to a boil over medium-high heat.

    Stir in the apple, onion and bell pepper.

    Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly.

    Stir it often.

    Allow to cool, then pour into sterilized glass bottles.

    A glass jar that used to contain mayonnaise or juice works real well.

    Refrigerate for up to 2 weeks.


    Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon.

    Be careful: a little cayenne goes a long way.

    Recipe Tags