Kentucky Black Sauce

Kentucky Black Sauce for Mutton or Lamb

Adapted from Meathead Goldwyn, BBQ expert and founder of AmazingRibs.com

This bold, tangy vinegar-based sauce is a hallmark of Western Kentucky barbecue, where it’s used to baste slow-smoked mutton and lamb. This version, adapted from Meathead Goldwyn, doubles as a mop during cooking and a dipping sauce at the table.

MAKES: 3 cups

TAKES: 25 minutes

Ingredients:

• 2 cups water

• ½ cup Worcestershire sauce

• ½ cup distilled white vinegar

• 7 tablespoons brown sugar

• 2 teaspoons kosher salt

• 1¼ teaspoons lemon juice

• ½ teaspoon freshly ground white pepper

• ¼ teaspoon ground allspice

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• Optional: 1–2 teaspoons molasses for added richness

Instructions:

1. Mix & Simmer:
   Combine all ingredients in a small saucepan over medium heat. Stir until the sugar and salt dissolve.

2. Cook:
   Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally to meld the flavors.

3. Use as Mop & Sauce:
   Pour off a portion to use as a mop sauce—brush it on slow-smoked lamb or mutton shoulder while it cooks.
   Reserve the rest as a dipping sauce to serve at the table.