The Legendary Montgomery Inn BBQ Sauce: A Taste of Cincinnati

Barbecue. The word alone conjures up memories of sun-drenched afternoons, laughter echoing across the yard, and the unmistakable, smoky aroma of slow-cooked meats. But for me, it always comes back to a single, transformative bite of a rib slathered in that sauce. I first tasted it at a friend’s backyard barbecue, the ribs impossibly tender, the sauce a symphony of sweet, tangy, and spicy notes that danced on my tongue. He swore it was the real deal – the secret recipe from Montgomery Inn, a Cincinnati institution. After years of tweaking, I think I have finally captured the essence of that iconic flavor, and I am so excited to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: Approx. 20
• Yield: About 7 cups
• Dietary Type: Gluten-Free

Ingredients

• 5 cups catsup
• 1 cup tarragon vinegar
• 1 1/2 cups sugar
• 5 teaspoons Worcestershire sauce
• 7 1/2 teaspoons chili powder
• 1 1/2 teaspoons red peppers
• 16 garlic cloves
• 7 medium onions
• 1/2 cup water

Equipment Needed

• Large saucepan
• Strainer or fine-mesh sieve
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Prepare the Vegetables: Begin by peeling and roughly chopping the 7 medium onions. Peel the 16 garlic cloves as well. There’s no need for a fine dice here; they’ll be strained out later.

2. Combine Ingredients: In a large saucepan, combine all ingredients: 5 cups catsup, 1 cup tarragon vinegar, 1 1/2 cups sugar, 5 teaspoons Worcestershire sauce, 7 1/2 teaspoons chili powder, 1 1/2 teaspoons red peppers, the chopped onions, garlic cloves, and 1/2 cup water.

3. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.

4. Simmer: Once boiling, reduce the heat to low. Simmer, uncovered, for 1 hour, stirring occasionally to ensure even cooking and prevent scorching. This long, slow simmering process is crucial for melding the flavors and thickening the sauce.

5. Strain: After simmering for an hour, remove the saucepan from the heat. Using a strainer or fine-mesh sieve, strain the sauce into a clean container. This step removes the solids (onions and garlic), leaving you with a smooth, flavorful BBQ sauce. Press down on the solids to extract as much sauce as possible.

Expert Tips & Tricks

• Tarragon Vinegar is Key: Don’t substitute regular white vinegar for the tarragon vinegar. The subtle anise-like flavor of tarragon vinegar is integral to the unique taste of this BBQ sauce.
• Adjust the Heat: The 1 1/2 teaspoons of red pepper will give you a moderate kick. If you prefer a milder sauce, reduce the amount of red pepper. For a spicier sauce, increase it to your liking. Cayenne pepper can also be used.
• Onion Prep: If you’re concerned about the onion flavor being too strong (even though they are strained out), lightly sauté the onions in a tablespoon of oil until translucent before adding them to the sauce. This will mellow their flavor slightly.
• Simmering is Essential: Don’t rush the simmering process. The full hour of simmering allows the flavors to meld together beautifully. Stirring every 10-15 minutes prevents sticking and ensures even heat distribution. If you have a heavy-bottomed saucepan, you can reduce the stirring frequency a bit.
• Taste and Adjust: After straining, taste the sauce and adjust the sweetness or spiciness to your preference. Add a little more sugar for a sweeter sauce or a pinch more red pepper for more heat. A squeeze of lemon juice can also brighten up the flavors.
• Make Ahead: This BBQ sauce is perfect for making ahead of time. In fact, the flavors deepen and improve after a day or two in the refrigerator.

Serving & Storage Suggestions

This BBQ sauce is, of course, fantastic on ribs. But don’t limit yourself! It’s also delicious on pulled pork, chicken, brisket, grilled vegetables, or even as a dipping sauce for fries.

• Serving: Serve the sauce warm or at room temperature. You can warm it gently on the stovetop or in the microwave.
• Storage: Store leftover BBQ sauce in an airtight container in the refrigerator. It will keep for up to 1 week.
• Freezing: For longer storage, the BBQ sauce can be frozen in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before using.

Nutritional Information

Please note that these are estimates and can vary based on specific ingredient brands and measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	140 kcal	7%
Total Fat	0.5g	1%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	700mg	29%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	31g	–
Protein	2g	4%

Variations & Substitutions

• Smoked Paprika: For a smoky flavor, add 1-2 teaspoons of smoked paprika to the sauce while simmering.
• Apple Cider Vinegar: If you don’t have tarragon vinegar on hand, you can use apple cider vinegar as a substitute, though the flavor will be slightly different. Start with 3/4 cup and taste, adding more to achieve the desired tanginess.
• Brown Sugar: For a richer, molasses-like sweetness, substitute brown sugar for some or all of the granulated sugar.
• Spice It Up Even More: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
• Liquid Smoke: For a more pronounced smokey flavor, consider adding a 1/2 teaspoon of liquid smoke. Use sparingly.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of catsup?
A: While you could try using fresh tomatoes, the catsup provides a specific sweetness and thickness that is essential to the recipe’s character. The flavor profile will be very different, and you’d likely need to adjust other ingredients to compensate.

Q: How can I make this sauce thicker?
A: If your sauce is too thin after straining, you can return it to the saucepan and simmer it for a bit longer to allow it to reduce and thicken. Alternatively, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while simmering, but add it gradually to avoid making the sauce too thick.

Q: Can I use a different type of onion?
A: Yellow onions are the traditional choice for this recipe, but you can experiment with other types of onions like sweet onions or even red onions for a slightly different flavor profile. Keep in mind that the flavor will change slightly depending on the onion type.

Q: How do I prevent the sauce from sticking to the bottom of the pan while simmering?
A: Stirring the sauce regularly, especially during the first part of the simmering process, is the best way to prevent sticking. Using a heavy-bottomed saucepan can also help distribute the heat more evenly and reduce the risk of scorching.

Q: What’s the best way to reheat leftover BBQ sauce?
A: You can gently reheat leftover BBQ sauce on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between. Be sure to use a microwave-safe container.

Final Thoughts

This Montgomery Inn-inspired BBQ sauce is more than just a condiment; it’s a flavor adventure waiting to happen. Whether you are grilling up a rack of ribs for a summer barbecue or simply looking to add a touch of magic to your weeknight chicken, this sauce is guaranteed to be a crowd-pleaser. I encourage you to experiment with the variations, adjust the heat to your liking, and most importantly, share this culinary gem with your friends and family. Let me know what you think and how you’ve made it your own!