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BBQ Sauce #1 - Red Wine (redefined)


Master of the Pit
SMF Premier Member
Joined Jan 13, 2015
After posting both #2 Rum Sweet Heat and #3 Bourbon Orange, I was recently asked where #1 was

Well, I haven't made this one in quite some time as the family really got to liking the other 2 better, but since John asked, here it is. BTW: the red wine needs to be a really full bodied one, ergo the Cabernet or Malbec. Pinot's or Merlot's are not the best substitutes. JMTC

Updated recipe 10/19/18: changed the name to fit the recipe changes

BBQ Sauce #1 - Red Wine (redefined)

Recipe By: Matt Schlotzhauer
Serving Size: 6
Yield: 1-1/2 cups


1 cup red wine - dry, Cabernet
1/2 cup ketchup
1/4 cup molasses
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons A-1® Steak Sauce
- - -
3 tablespoons brown sugar
1.5 tsp dry mustard for heat
3/4 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1 tsp salt
1/2 tsp ground pepper, more for heat [optional]


1. Add the ingredients to a sauce pan and bring to a boil for two minutes. Watch it carefully - because the sugars can easily boil over the top!

2. Turn heat way down and let it barely simmer for 25 minutes max.

3. Let sit to cool. Store in fridge sealed.


1 small onion = 1/3 cup chopped = 1 tsp powder
1 clove garlic = 1/8 tsp powder = 1 tsp minced

- substitute white pepper for black to lower the heat content
- substitute dry mustard for black pepper
Last edited:


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Sounds like a great recipe!

It also seems like it would be a pretty thin sauce. Am I wrong?



Master of the Pit
SMF Premier Member
Joined Jan 13, 2015
Hi Al,

I haven't had thin results from this or the other two recipes.  The 2 min boil and a 30 min simmer usually yield a thick result once cooled.

You can always simmer an additional 10 min to make it thicker.



Master of the Pit
SMF Premier Member
Joined Jan 13, 2015
Updated and changed the name to Red Wine Refined

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