How to Make BBQ Sauce

Making homemade BBQ sauce might sound tedious (especially when you can quickly buy one at the store), but it’s actually super simple and delicious. Now that we live in Tennessee, I’m basically a BBQ expert… just kidding! But really, I’ve learned that BBQ sauce makes such a difference in any BBQ meal.

In recent years, I’ve loved experimenting with making my own sauces and shying away from store bought varieties – anything from homemade Alfredo sauce and tartar sauce, to Caesar salad dressing, I love cutting down on preservatives without compromising on flavor. And if you’re worried that making it from scratch takes a long time, it really doesn’t. It’s all about combining the right ingredients. It’s a great way to control the flavors and the quality of everything that goes into your food.

How to Make Homemade BBQ Sauce

What’s so important about each ingredient? Ketchup provides the tomatoey foundation, apple cider vinegar brings tang, and honey and brown sugar balance the acidity with sweetness. Plus, Worcestershire and paprika add savory depth. Get out your cup and tablespoons and let’s get cooking!

• Combine the ingredients: Stir together the ketchup, apple cider vinegar, honey, honey mustard, brown sugar, paprika, garlic powder, and Worcestershire sauce in a saucepan.
• Simmer low and slow: Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for one hour, stirring occasionally to prevent sticking and burning. The sauce will thicken more as it cooks.
• Cool the sauce completely: Remove the saucepan from the heat and let the sauce cool to room temperature before transferring to a jar. Store in the refrigerator and use as needed.

Easy BBQ Sauce Variations

Customize this sauce to match your taste buds. Feel free to tweak the base to make it sweeter, spicier, or smokier. Here are some great ideas!

• Sweet Southern style: Add extra honey, molasses, or brown sugar. Try stirring in a spoonful of fruit preserves — blackberry, peach, or blueberry — for sticky-sweet fruity flavor.
• Spicy kick: Spike the sauce with cayenne, chili powder, hot sauce, sriracha, or chipotle powder after simmering. Start with ¼ teaspoon and add to taste.
• Smoky depths: Use smoked paprika instead of regular paprika. Add onion powder and black pepper for extra savory notes. A few drops of liquid smoke also deliver a smoky flavor but not everyone likes liquid smoke flavor (so be wise with this one!).
• Tangy twist: Boost the apple cider vinegar or add a squeeze of lemon juice for extra zing.
• Regional tastes: For an Eastern Carolina flavor, go heavy on the vinegar and pepper. Or, stir in a splash of bourbon for Kentucky flair (the alcohol burns off while the BBQ cooks).
• Ketchup-free: It is possible to make a good BBQ sauce using tomato paste or tomato puree instead of ketchup. It’ll make a less sweet, thicker base, so you will have to compensate with adding more sugar and the other ingredients to build your desired flavor.

BBQ Sauce Tips & Tricks

Nail the perfect batch every time with these tips. Just remember, the sauce gets better as it cools and sits!

• Simmer with patience: The full 60 minutes evaporates the water and marries all the ingredients together. If you simmer too little, the flavor won’t be so smooth and blended together.
• Taste, then tweak: BBQ sauce when it’s hot tastes different than when it has cooled down. I recommend tweaking flavors after the sauce has cooled.
• Stir the sauce often: Stir the sauce often and keep the heat low. Sugars scorch easily, and you don’t want a burnt taste to the sauce.
• Use a splatter screen (optional): Use a splatter screen when simmering to keep your stovetop clean.
• Adjust the sauce thickness: Feel free to adjust the thickness of the BBQ sauce as you like. If it is too thin, simmer it uncovered for longer. If it’s too thick, whisk in water a teaspoon at a time. Keep in mind the sauce does thicken slightly as it cools!
• Cool before storing: Hot sauce in a lidded jar creates condensation that dilutes the flavors. Wait until the sauce has cooled to room temperature before pouring it into a jar with a lid.

Serving Ideas

There are so many ways to use BBQ sauce. I think a lot of these are obvious, but a little reminder is always a good thing.

• Use it as a glaze: Brush the sauce onto chicken, ribs, or pork during the last 10 minutes of grilling or smoking. The sugars caramelize without burning the meat.
• Marinade with it: BBQ sauce can be a great marinade for meat. Use it!
• Make it a dip: BBQ sauce is the perfect partner for fries, chicken tenders, onion rings, or sweet potato wedges.
• Mix it with pulled meat: Toss the sauce with shredded chicken, beef, or pork for sandwiches, tacos, or nachos.
• Spread it on a pizza: Swap red sauce for BBQ on any pizza of your choosing.
• Use it as a basting sauce: If using BBQ as a basting sauce, thin it with water and apply near the end of cooking to prevent burning.
• Add flavor in chili and beans: Stir a spoonful into chili, baked beans, or casseroles for smoky depth.

Storing BBQ Sauce

Keep the flavor locked in by storing your sauce in either the fridge or the freezer.

• Refrigerator: Pour cooled sauce into an airtight jar and refrigerate for up to two weeks. Stir before using again, as sugars and spices can settle.
• Freezer: Divide the sauce into freezer-safe containers or zip bags. Freeze for up to three months. Thaw overnight in the fridge.

More Homemade Sauces

• Light Ranch Dressing Recipe – No-guilt ranch dressing
• 5 Minute Peanut Sauce – Lettuce wraps or spring rolls aren’t complete without this sauce
• Five Minute Marinara Sauce – Simple marinara for pasta, pizzas, and dipping
• Chimichurri Sauce Recipe – Herby, garlic steak sauce