Maryland-Style Barbecue Sauce

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Preparation info

  • Yield: About

    ¾ Cup

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ¾ cup red wine vinegar
  • 1 teaspoon Freshly ground black pepper
  • 2 teaspoons salt, if desired
  • 1 teaspgon sugar
  • 1 bay leaf
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin


Combine all the ingredients in a flat dish and blend well. Use the sauce both as a marinade and to baste meat and poultry, especially very fatty meats, such as duck or spareribs, when charcoal-grilled.