Kenny Rogers Barbecue Sauce

This copycat nails the sweet, fruity barbecue sauce from Kenny Rogers Roasters, and its secret is unexpected: applesauce.

Where most barbecue sauces lean on a heavy tomato base, this one uses applesauce for body and a mellow, fruity sweetness, with just a half cup of ketchup for that classic tang and color. Brown sugar deepens the sweetness while lemon juice keeps it bright.

A warm pinch of cinnamon alongside paprika and garlic salt is what makes it taste distinctive, gently spiced rather than smoky-hot. It’s a more delicate, glaze-like sauce than a thick, peppery one.

The cooking method matters. Boil briefly to dissolve the sugar, then let it cook low and undisturbed so it thickens into a glossy sauce. Use it as a basting sauce, kept warm over a double boiler, to lacquer ribs or chicken as they bake, where the sugars caramelize into a sticky glaze.

Chef Tips

• Stir constantly at first so the sugar dissolves and doesn’t scorch, then let it cook low and undisturbed.
• Keep it warm over a double boiler when basting so it stays pourable and brushes on evenly.
• Baste in the last stretch of baking so the sugary sauce caramelizes without burning.
• It keeps up to 30 days refrigerated and freezes well, so make a big batch.

Variations

• Add a dash of hot sauce or cayenne for a little heat.
• Stir in a splash of cider vinegar for more tang.
• Use it as a glaze for pork chops, meatballs, or grilled tofu.