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Easy Homemade BBQ Sauce Recipe

Homemade BBQ Sauce

iamwinfred
This rich, tangy BBQ sauce comes together in under 30 minutes with pantry staples. The perfect balance of sweet, tangy, and smoky flavors creates a versatile sauce that works beautifully on ribs, chicken, pulled pork, and more. You control exactly what goes into it—no high fructose corn syrup, no mystery ingredients, and no preservatives.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 16 servings
Calories 45 kcal

Equipment

  • Medium saucepan 2-3 quart capacity
  • Whisk
  • Measuring cups and spoons
  • Glass storage jars or bottles with tight-fitting lids
  • Wooden spoon or silicone spatula

Ingredients
  

  • 1½ cups ketchup 355ml, choose one without high fructose corn syrup
  • ½ cup apple cider vinegar 120ml
  • ⅓ cup brown sugar 67g, packed
  • ¼ cup molasses 60ml
  • 2 tablespoons Worcestershire sauce 30ml
  • 1 tablespoon Dijon mustard 15ml
  • 2 teaspoons smoked paprika 4g
  • 1 teaspoon garlic powder 2g
  • 1 teaspoon onion powder 2g
  • ½ teaspoon cayenne pepper 1g, adjust to taste
  • ½ teaspoon black pepper 1g
  • ¼ teaspoon salt 1.5g

Instructions
 

  • Add ketchup and apple cider vinegar to medium saucepan and stir until well combined with no lumps remaining.
  • Add brown sugar (packed firmly) and molasses to the saucepan. Stir continuously until sugar begins to dissolve and mixture looks glossy.
  • Stir in Worcestershire sauce and Dijon mustard until evenly distributed throughout the sauce.
  • Add smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Whisk until no spice clumps remain.
  • Place saucepan over medium heat, stirring occasionally. Once small bubbles form around edges, reduce heat to medium-low.
  • Simmer gently for 15-20 minutes, stirring every 3-4 minutes. Sauce will thicken, reduce by one-third, and coat the back of a spoon when ready.
  • Remove from heat and cool for 2-3 minutes before tasting. Adjust seasonings as needed with more sugar, vinegar, or cayenne.
  • Pour sauce into heat-safe bowl or storage containers and cool to room temperature uncovered. Transfer to glass jars, seal tightly, and refrigerate.

Notes

  • Start with less cayenne than called for and add more at the end if desired—you can't take heat away once added.
  • Don't rush the simmer—longer, slower cooking allows flavors to meld and develop depth.
  • Stir regularly and keep heat at gentle simmer, not rolling boil, to prevent scorching the sugars.
  • If sauce is too thick, add water a tablespoon at a time. If too thin, simmer longer or add more ketchup.
  • Sauce tastes even better after sitting in fridge for 24 hours as flavors continue to develop.
  • Store in refrigerator for up to 3 weeks, always using clean utensils to prevent contamination.
  • Freeze in ice cube trays or small containers for up to 6 months. Thaw overnight in refrigerator.
  • For gluten-free version, use certified gluten-free Worcestershire sauce (traditional contains malt vinegar).
  • Kansas City style: Add ¼ cup more brown sugar and 2 tablespoons honey for sweeter, thicker sauce.
  • Spicy version: Double the cayenne and add 1 tablespoon hot sauce for extra kick.

Nutrition

Serving: 2tablespoonsCalories: 45kcalCarbohydrates: 11gSodium: 280mgPotassium: 75mgSugar: 9gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 3mg
Keyword barbecue sauce, bbq sauce, grilling sauce, homemade sauce
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