Phil Ford, a real estate appraiser and father of four in Raleigh, North Carolina, developed his sauce around 1987 while trying to copy his mother’s recipe for a western North Carolina-style barbecue sauce.
The resulting all natural, fat-free, fragrant blend of ingredients include: tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoke, natural spices and salt.
This one gets BBQSR props for a magical combination of quality ingredients, simple packaging, clever name, and well balanced flavor. The only thing I found slightly lacking (a stretch) was that the consistency was a bit on the thin side.
The smell is wonderful - a sweet yet complex aroma with hints of apple, mustard, lemon, onions, and the “smokiness” that all barbecue sauces attempt. I could see putting this on almost anything - I think I want to try this on swordfish next, then a Bone Suckin Burger after that.
The first time I tried this stuff was a long time ago, during my college days, before I knew much about BBQ and grilling… and I had slathered the stuff on before the meat was ready for a barbecue bath. The result was a less-than-tasty, blackened mess. Bad experience for a bad griller - I blame it on the beer I was drinking at the time.
But my most recent, and sober, experience was a meal of half rack of ribs and a few chicken wings all done the right way, when the meat is at about the 75th percentile of BBQ cookage. This way, the sweets didn’t completely die and I was able to take in one of the best natural- ingredient sauces on the market…
You know I love my Bullseye and traditional Kansas City style BBQ sauces (even though some may contain the dreaded HFCS), yet this one went all natural and retained a quality flavor - a deed well worth 5 out of 5. Sometimes that’s hard to do - I compare it to household cleaners… sometimes you don’t trust those all natural, “green” cleaning products because you assume they aren’t going to be as strong. And sometimes you don’t trust a BBQ sauce when they decide to limit ingredients to things that are not manufactured and/or processed. Not the case here.
After my 100% objective tasting and review, I found other high ratings across the board:
Rated #1 in Health Magazine
Rated #1 by Newsweek Magazine
All Natural, Fat Free, Gluten Free & Certified Kosher / Pareve.
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I have to agree! Try our Bone Suckin’ recipes for yourself at BoneSuckin.com
I love this sauce! I put it on some seitan and it was super tasty.
Hi Julie! I actually tried one of Liz’s mushroom burgers the other day with Russ and Frank’s Sassy. Yummy. If I had some Bone Suckin Sauce I might have tried that instead…
Patrick - if you are reading… have any new sauce flavors coming up??
I am definately reading these great recipe ideas and can’t wait to try them myself. We are always in the kitchen working on new things. One item that you will LOVE is our Bone Suckin’ Mustard. Brian I’ll send you some to try.
Nice !
Did you get the mustard?
Pat - I sure did. Thanks!
What an excellent holiday surprise. Will probably bust this out on Christmas eve or Xmas day with a few pretzels. Down the road, I will be sure to reviews of the Hot sauce and the Thicker sauce as well.
Great Stuff, makes fantastic ribs or chicken, try the BBQ Bean recipe “Bone Suckin Beans”, you will be sold……….
I make the best BBQ sauce known to man.
I’,m looking to bottle it. What is my 1st step?
Try captain curts Famous BBQ Sauce out of Chicago, send me an address and I’ll ship you our four flavors of lemon honey, mild, hot and hickory, we’ve been in business for over 20 years and believe our sauce will rank right up ther with your best selection.this is a souther style bbq with a northern flair. i’d like to here your opinion since you seam to be a real bbq connoisseur. look forward to hearing from you.
Great article, adding it to my bookmarks!
This is a great sauce. I am not a huge fan of grilling with BBQ because I usually end up with a blackened mess, but I found a jar at my local Cracker Barrel and decided to throw it on some ribs one evening. This is the best stuff I have ever tasted!
Did they thin this sauce? I bought a jar recently and it seemed thinner than a jar I purchased a couple of years ago. The last jar I bought didn’t want to lay on the meat. It’s a great sauce but I am wondering if they changed the process in which it is made.
BTW Mike put your sauce on maybe 5-10 minutes before the meat is done. The sugars in the sauce are burning your meat. Some people don’t even like putting on the sauce while it is cooking. I put my sauce on about 10 minutes before pulling it off and then another coat with about two minutes left, just enough time to warm up the sauce on the meat.
Yeah, it is pretty thin. They do offer a “thicker version” but even that is a bit thin. This is one of those rare cases where thin sauce has enough flavor to win me over… and by the way - thanks for your comments.