Homemade BBQ Sauce Recipe

I always keep a jar of this homemade BBQ sauce in my fridge for grilling season and summer cookouts. Instead of reaching for a bottle filled with ingredients I can’t pronounce, I make this simple BBQ sauce from scratch. 

Tomato sauce, brown sugar, molasses, Worcestershire, and a handful of spices create that classic barbecue flavor perfect for grilled chicken, pulled pork, or dipping. The best part is that I can customize the flavor exactly how I like it. Once you try homemade, it’s hard to go back!

Here’s why this recipe beats the bottled stuff every time:

• Ready in less than 30 minutes: A quick simmer is all it takes to transform simple pantry staples into a rich, flavorful sauce.
• No unnecessary ingredients: I know exactly what’s going into my BBQ sauce, making it a great alternative to many store-bought bottles.
• Easy to customize: Make it sweeter, smokier, tangier, or spicier by adjusting a few ingredients to suit your taste.
• Perfect for more than grilling: Brush it onto chicken, burgers, ribs, or salmon, toss it with pulled chicken or pork, or use it as a dipping sauce for fries and roasted veggies.

I make this BBQ sauce with simple pantry staples that come together for the perfect balance of sweet, smoky, tangy, and savory flavors:

• Tomato sauce: This is the tomato base for this BBQ sauce. Tomato puree, crushed tomatoes, or tomato paste thinned with water can all be used as substitutes, though the texture and tomato flavor may vary slightly.
• Grated white onion: Grated onion adds sweetness and depth as it cooks down. A teaspoon of onion powder can be used as a substitute.
• Grated garlic: Fresh garlic adds bold flavor to the sauce. Garlic powder is an easy pantry substitute.
• Worcestershire sauce: Worcestershire sauce adds rich umami flavor. Tamari, soy sauce, or coconut aminos can be substituted for similar savory notes.
• Ketchup: Ketchup adds sweetness, tang, and that classic BBQ flavor. I like to look for brands that don’t use high-fructose corn syrup. A little extra tomato sauce and a pinch of sugar work in its place for a clean BBQ sauce. 
• Molasses: Molasses gives the sauce its deep caramel flavor and signature richness. Honey or maple syrup results in a slightly lighter flavor profile.
• Dark brown sugar: Dark brown sugar balances the acidity and adds subtle notes of molasses. Light brown sugar works, too, or if you only have white sugar, add a touch more molasses with it for depth.
• Chili powder: Chili powder brings mild heat and classic barbecue flavor. A blend of paprika, cumin, and a pinch of cayenne is a good alternative.
• Paprika: Paprika adds color and a subtle smoky flavor. Smoked paprika creates a smokier sauce, or a few drops of liquid smoke add even deeper barbecue flavor.
• Butter: Butter adds richness and creates a silky, smooth finish. Olive oil or another neutral oil can be substituted.
• Apple cider vinegar: Apple cider vinegar brightens the sauce and balances the sweetness. White vinegar, red wine vinegar, or lemon juice are all good substitutes.
• Salt and black pepper: Bring all of the flavors into balance!

How to Make This BBQ Sauce Recipe

Making homemade BBQ sauce couldn’t be easier. After a quick simmer, you’ll have a rich, glossy sauce that’s perfect for brushing, dipping, or marinating.

1. Combine everything in a saucepan. Add all the ingredients to a small saucepan and whisk until the sugar dissolves and everything is well combined.
2. Simmer until thickened. Bring the sauce to a gentle boil, then reduce the heat and simmer until it thickens slightly. The sauce will continue to thicken as it cools.
3. Let it cool before storing. The flavors continue to develop as the sauce cools, and the sharpness of the vinegar mellows after a few hours in the refrigerator.
4. Use or refrigerate. Once cooled, use it right away or transfer it to an airtight jar and refrigerate until you’re ready to enjoy it. Give it a good stir or shake before serving if it separates slightly.

This is such an easy sauce to customize. Here are a few ways I like to change up the flavor and consistency:

• Make it sweeter: Stir in a little extra brown sugar, honey, or maple syrup to make the sauce sweeter. Adding more molasses creates a thicker Kansas City-style BBQ sauce flavor.
• Make it tangier: Add an extra splash of apple cider vinegar or a spoonful of yellow mustard to brighten the flavor and add a little extra zing.
• Make it smokier: Swap the regular paprika for smoked paprika or add a little liquid smoke or chipotle powder.
• Make it spicier: Mix in cayenne pepper, crushed red pepper flakes, or a few dashes of your favorite hot sauce.
• Make it thicker: Simmer the sauce for a few extra minutes until it reaches the desired consistency.
• Make it thinner: Whisk in a tablespoon or two of water until the sauce thins out.

Ways to Use It

This homemade BBQ sauce is delicious with grilled chicken, but it’s super versatile, too! Here are some of my favorite ways to use it:

• Brush it onto grilled meats: Slather it on grilled chicken thighs, drumsticks, ribs, pork chops, and salmon during the last few minutes of cooking. 
• Toss it with shredded meat: Stir it into shredded chicken or pulled pork for easy sandwiches, tacos, wraps, baked potatoes, or grain bowls. 
• Use it as a marinade: Coat meat with the sauce before cooking for even more barbecue flavor. Just keep an eye on the grill to prevent burning, since it does include sugar.
• Serve it as a dipping sauce: Pair it with chicken tenders, roasted potatoes, potato wedges, sweet potato fries, or chicken wings. 
• Spread it on sandwiches and burgers: Use it in place of condiments on hamburgers, turkey burgers, BBQ chicken sandwiches, wraps, or flatbreads. (I love my Easy Burger Sauce on patties, too!)
• Drizzle it over BBQ favorites: Try it as a finishing sauce on my Grilled BBQ Chicken Salad, Grilled BBQ Chicken Bowls, BBQ Chicken Pizza, or grilled vegetables right before serving.

I love a good sauce. Browse my favorite condiments and homemade sauces for easy ways to add big flavor to your next meal!

This BBQ sauce stores well for about a week. To store, I let the sauce cool completely before transferring it to an airtight container or Mason jar with a tight lid. A quick stir or shake before serving helps recombine the ingredients if they have separated.

It also freezes well for up to 3 months. I like freezing it in small portions so it’s easy to thaw only what I need. To thaw, transfer the sauce to the refrigerator overnight. If it seems a little thick after thawing, whisk in a splash of water until it reaches the desired consistency.