Executive Chef Matthew Ignacio of The Hook & Plow in Los Angeles, wanted to pay homage to his Kansas City roots when developing his barbecue sauce, which begins with a tomato base, adds in blueberries for rich fruit flavor, and swaps in saba, the thick Italian grape syrup, for the traditional molasses, giving the resulting sauce a deep, raisin-forward flavor. Ignacio uses it on everything from the bone-in tea-brined pork chop pictured here to a chicken sandwich with crescenza cheese.

American barbecue has never showcased more flavor diversity than it does right now. Across the country, chefs are putting their own spins on the classics while also introducing consumers to the country’s wide array of on-trend regional variations. These sauces are true dynamos, showing up across the menu in everything from sandwiches to pizza and beverages to salads. Plus, a truly successful sauce can be bottled and sold at retail, extending the brand and providing an additional source of revenue. Here, we look at the broad range of flavor builds that are driving barbecue sauce innovation on menus today.