Ribs with Sam Houstons barbecue sauce DSC4100

Ribs with Sam Houston’s barbecue sauce

“Grand Barbecue!” read the headline announcing a large gathering for Senator Sam Houston in the Texas Banner. This was back in 1847, so it’s apparent that Texans have been eating and enjoying barbecue for a long time. And as this is the time of year when we celebrate Texas Independence, I can’t think of a finer way to honor our brave forefathers than by eating barbecue.

This year marks the 175th anniversary of Texas’ fight for freedom from Mexico. Now, if you can recall back 25 years to the 150th anniversary, we all learned a new word—sesquicentennial. Well, apparently there’s also a word for 175th—terquasquicentennial—which is quite a mouthful. As it took me almost a year to figure out how to say sesquicentennial when I was young, I reckon I’ll figure out how to pronounce terquasquicentennial in time for the bicentennial in 2036.

But enough about words, let’s get back to that barbecue. Sam Houston State University has a recipe on its web site for Sam Houston’s favorite barbecue sauce. When I first saw it, I scoffed and figured it was a fake document trying to capitalize on this Texan hero’s good name. But the thought of this barbecue sauce from the 1800s intrigued me, so I did some research.

Ribs with Sam Houston's barbecue sauce | Homesick Texan

First, I was curious if people ate barbecue sauce back in the 1800s; I learned that sauces were indeed used to baste the meat as it cooked over the fire. Then I wondered if all the ingredients listed in the recipe were around during Sam Houston’s lifetime. Save for chili powder, which wasn’t sold until the 1890s, the other ingredients—such as Worcestershire sauce, pepper sauce and ketchup—were available while Houston was alive.

I was thrilled. Perhaps this recipe for Sam Houston’s favorite barbecue sauce was actually the genuine article! But no matter its authenticity, the recipe would be useless if it didn’t taste good. So, I made a batch and put the recipe to work.

I followed the recipe closely. In a nod to keeping it true to Houston’s time, however, I used crumbled chile pequins instead of chili powder—as the pequins are not only Texas’ native chile pepper, but it’s likely that Sam Houston would have had access to them, as well. The recipe also called for pepper sauce. I used Tabasco, which didn’t come to market until six years after Houston died, but there were other pepper sauces both sold and made at home during his life, so it’s likely that Houston would enjoyed the bright heat of pepper sauce, too.

As the sauce bubbled on the stove, I dipped my spoon into the pot to taste this concoction. It was a good, solid tomato-based barbecue sauce—a little sweet, a little tangy and a little fiery. Satisfied that it was edible, I slathered the sauce on some ribs and then held my own grand barbecue.

Ribs with Sam Houston's barbecue sauce | Homesick Texan

This time of year, Texans enjoy taking special note of our state’s rich history. And if you’re celebrating the road to Texan independence, I can’t think of a finer way than by enjoying what may have been Sam Houston’s favorite barbecue sauce.

Happy Texas Independence Day!

5 from 2 votes

Ribs with Sam Houston’s barbecue sauce

Servings 4
Author Lisa Fain with the sauce adapted from a recipe found on Sam Houston State University’s web site that was first published in The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton.


For the ribs:

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 racks St. Louis ribs

For the sauce:

  • 3 tablespoons vegetable oil
  • ¼ medium yellow onion, grated
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • ¼ cup Worcestershire sauce
  • ¼ cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 4 dried chile pequins, crumbled
  • 1 tablespoon dry mustard
  • 2 teaspoons water
  • Salt and black pepper to taste


  • Preheat the oven to 300 and line a large roasting pan with foil.
  • Mix together the salt, black pepper and cayenne and then sprinkle the ribs with the seasoning. Place the ribs meat-side up in the roasting pan. Cover tightly with foil and bake for 1 1/2 hour.
  • While the ribs are cooking, make the sauce. In a medium pot, heat up the vegetable oil on medium-low heat. Add the grated onions, and while stirring cook for 5 minutes. Add the garlic and cook for 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar and hot pepper sauce. Add the brown sugar, paprika and crumbled chile pequins. Mix together the dried mustard with 2 teaspoons of water to form a paste, mixing until smooth. Stir the mustard into the pot.
  • Bring the pot to a boil, then turn the heat down to low, cover the pot and simmer for 10 minutes. Take off the lid and stir. Place the lid back on and cook for another 10 minutes. Taste and add salt.
  • After an hour and a half, take the ribs out of the oven, open up the foil, and spread both sides of each slab with the sauce. Place back in the oven, meat-side up, and cook uncovered for 30 minutes.
  • After 30 minutes, take out the ribs and spread more sauce over them, and cook for 30 more minutes or until ribs are desired tenderness.
  • At this point, place the ribs under the broiler and cook for 4 minutes or until the sauce is caramelized.

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  1. Anonymous says:

    I know this isn't the current post but wanted to pass along what a hit this recipe was. The last of the snow finally melted from our Brooklyn patio this week and my wife had to work all Saturday, so we had a guys day. Watched the Big 12 Tournament and took down 30 lbs of ribs. The oven and grill were stuffed. Polished off the last of them with some pancakes this morning. Know that the BBQ sauce is just fine on pancakes.

  2. This sounds wonderful, and I love the history behind the sauce!

  3. I am a homesick Texan in Australia, and I just found your website. I was desperate for BBQ sauce. I know Australia is famous for BBQ but their sauce is just ketchup with a bit of chilli. Thank you, you made my husband very happy – the best best BBQ he's had in months.

  4. I am yet ANOTHER homesick Texan, living in NM (although only 5 miles from the Texas border!) and I saw your cookbook was coming out, so I came to scroll through your delicious recipes again 🙂 This one caught my eye…I was born in 1986, the sesquicentennial, so I was named after my great-great-great grandfather, who was a scout in the Texian army and who also served as a Texas representative for two terms. I love how you weave together the history of this great state along with such fabulous food.

  5. I've made this a bunch of times, I was wondering if you have ever canned it? I'm going to give it a try this summer.