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Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in Asian countries a ketchup and corn syrup-based sauce is common.[7] Mexican salsa can also used as a base for barbecue sauces.

Australia

In Australia, barbecue sauce can be simply a blend of tomato sauce and Worcestershire sauce. There are various sauces in the market from fruity to brown sauce.

United States

The U.S. has a wide variety of differing barbecue sauce tastes:
Kansas City – thick, red-brown, tomato, molasses[8]
North Carolina – liquidy vinegar, pepper flakes
South Carolina – mustard, vinegar, black pepper, light or thick tomato[9]
Alabama – traditionally mustard and vinegar based and seasoned with roasted or smoked chile peppers, although a white, mayonnaise based sauce is equally popular in the Northwest regions of the state
Georgia – a tremendous variety exists within the state, but "traditional" Georgia barbecue sauce features a ketchup base flavored with garlic, onion, black pepper, brown sugar, and occasionally bourbon
Arkansas – thin vinegar and tomato base, spiced with pepper and slightly sweetened by molasses
Texas – tomato based with hot chiles, cumin, less sweet
St. Louis – generally tomato-based, thinned with vinegar, sweet and spicy. It is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style.
Wisconsin – smoky taste, spicy, and not sweet.
Asia --Hoisin sauce, a type of Chinese style barbecue sauce, serves as a base ingredient in many other recipes for Chinese barbecue sauces.