An online search for Alabama barbecue sauces returned almost exclusively white sauces. This search result is based on the famous white sauce of Bob Gibson of Decatur, Alabama. Despite online results, it is not true that all barbecue in Alabama features white sauce. There is such a thing as an Alabama Red BBQ sauce.
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Clearly, Alabama is also known for its red BBQ sauces. Dreamland Barbecue and Archibald’s, both from Tuscaloosa, Alabama are well known beyond the region in large part, no doubt, to the association of that town with college sports and the steady traffic from visiting fans and sportscasters. These are just two of many BBQ houses known for their red sauces.
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Those that grew up in the state recognize there is a long history of BBQ in the state complicated with an interaction of politics and racial relations. This history involves these tangy, red, hot sauces. Somewhere between the thicker Memphis sauces (check out my easy Memphis sauce) and the vinegar dressings of the Carolinas, an Alabama BBQ sauce seems to hit it just right for many people.
Dreamland BarBQ Sauce and Archibald BarBQ Sauce
I don’t have the secret formula for either of these sauces. However, if you are interested in reproducing either of those sauces, consider the following:
- Both sauces are thinner than my recipe. Therefore, add more water and/or vinegar to your taste. (See discussion below about why a thin sauce.)
- Archibald’s sauce is spicier. To come closer to their sauce, add a bit more red pepper either through a pepper sauce (also adding a bit of vinegar). They also seem to use yellow mustard instead of dry mustard.
- Dreamland’s sauce has more mustard giving it a more orange appearance. Add more dry mustard or prepared mustard to your taste.
Flavor Profiles
BBQ sauce is a personal thing. Directly above I address two famous sauces that many prefer and thoughts on reproducing them. Below, I discuss most of the ingredients in my Alabama sauce and a bit about their origins or purpose. Feel free to examine this recipe and adjust it to your taste.
Liquid Ingredients
This Alabama BBQ sauce uses tomato sauce, apple cider vinegar, and water. The addition of water thins the sauce. Alabama sauces have a tang from vinegar but are not vinegary, water allows us to achieve this. A thin sauce penetrates nicely and allows some sweetness to penetrate the surface.
Adding sauce while cooking can add a concern that the sugar might burn. A cooking note is important here. Sugar does not begin to caramelize until over 300°F, therefore barbecuing using the traditional low and slow (225°F) approach will work.
Garlic and Onions
This recipe uses fresh garlic and onions. These are minced and cooked into the sauce. If you are going through the trouble of making your own sauce, this step is worth it. If necessary, you may substitute granulated garlic and onions. The recipe specifies the proportions.
Flavor Choices
Mustard
Mustard adds zing to all BBQ sauces. I prefer to add dry mustard, English mustard is a bit spicier, if available. As noted above, if you are wanting to come closer to the Dreamland style, use more than specified below. Feel free to double it, if you like.
Bay Leaves
Perhaps, it is the Creole (Cajun) influence from Lower Alabama. A cuisine that features dishes with bay leaves and a dusting of filé on top. Or perhaps, it is from the number of Greek restaurateurs that opened some of the state’s earliest successful BBQ restaurants, but bay leaves are typical in Alabama Red BBQ Sauce. Frankly, bay leaves add a structure to the taste of any sauce, for any purpose.
Bringing a Little Heat
Maybe again it is the Creole/Cajun influence but Tabasco provides the right source of heat for this sauce. Use as much as you like, but remember the meat is the star of BBQ.
Technically, creating the sauce is simple. Bring together the ingredients and simmer. However, as with most simmered sauces, the taste improves if allowed to mellow. Overnight is preferred, but even a few hours ahead helps.
Timing
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Alabama Red BBQ Sauce
Preserving the Heritage
Ingredients
- 15 oz can of tomato sauce
- 2 tablespoons butter
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 medium onion, finely minced (substitute 1/2 teaspoon granulated onion powder, if desired)
- 1 medium garlic clove, finely minced (substitute 1/4 teaspoon granulated garlic powder, if desired)
- 1/2 teaspoon Tabasco Sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
- 2 bay leaves
Instructions
- Add the butter and the minced onion and garlic to a small saucepan. Over low meat melt the butter and lightly cook the onion and garlic until just golden.
- Combine all the remaining sauce ingredients in the saucepan. Stir to combine and bring to a full boil.
- Lower the heat and simmer for 20-25 minutes. The sauce is ready when the tomato sauce tastes like "cooked" tomatoes.
- Taste and adjust seasonings to your personal taste.
- Remove the bay leaves.
- The sauce is ready to use. However, the flavors will mellow if allowed to sit covered for an hour or two. However, it is best if it is allowed to mellow overnight in the refrigerator. If you intend to store it, transfer it immediately to a sanitized glass container. The sauce should store well refrigerated for a few days.
Notes
Dreamland BarBQ sauces and Archibald BarBQ Sauces
I don't have the secret formula for either of these sauces. However, if you are interested in attempting to reproduce either of those sauces, consider the following.
- Both sauces are thinner than my recipe. Therefore, add more water and/or vinegar to your taste. (See discussion in the accompanying article about why a thin sauce.)
- Archibald's sauce is spicier. To replicate that add a bit more red pepper either through a pepper sauce or dried peppers.
- Dreamlands' sauce has more mustard giving it a more orange appearance. Add more dry mustard of prepared mustard to your taste.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 28Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 267mgCarbohydrates 4gFiber 0gSugar 3gProtein 0g
Calculated Nutrition is estimated.
I lived off of Archibalds for a while when I was younger and I’ve gone through gallons of their sauce. I can tell you their sauce definitely uses regular yellow mustard. You can clearly see it floating around in the sauce.
I agree with you. I should have made that distinction in the first write-up. I have added that to my notes now. BTW, do you have a favorite?
@Jeff Zeanah, Oh yeah, I think Archibalds is the best bbq on the planet. Where else does a sweet old lady cut your meat onto a plate straight off the pit without taking a step away from the register? I like the original Dreamland but Archibalds is next level.