This irresistible homemade BBQ sauce recipe takes just 25 minutes to create authentic smokehouse flavor right in your kitchen. With the perfect balance of sweet and tangy notes, this versatile sauce will elevate your grilled dishes from good to absolutely memorable. Whether you’re slathering it on ribs, chicken, or using it as a dipping sauce, this recipe delivers rich, complex flavors that put store-bought versions to shame. Once you master this easy 5-minute prep recipe, you’ll never go back to bottled sauce again.
Ingredients Section
- Base Components: 8 oz tomato sauce and 1 cup ketchup form the rich foundation
- Sweeteners: 2/3 cup light brown sugar and 1/4 cup molasses for deep sweetness
- Acid Element: 2/3 cup red wine vinegar balances the sweetness perfectly
- Smoky Elements: 2 tsp hickory liquid smoke and 1/2 tsp smoked paprika for authentic BBQ flavor
- Seasoning Blend: Salt, onion powder, garlic powder (1/4 tsp each)
- Heat & Spice: Cayenne, black pepper, chili powder (creates perfect heat balance)
- Flavor Enhancers: Ground mustard and cinnamon (1/8 tsp each) for complexity
Instructions Section
- Mixing: Combine all ingredients in a large saucepan, stir until perfectly smooth
- Initial Heating: Place over medium heat, stir frequently until mixture reaches a gentle boil
- Simmering: Reduce heat and let simmer for 20 minutes minimum (up to an hour for deeper flavor)
- Cooling Period: Remove from heat, allow sauce to cool naturally (it will thicken slightly)
- Storage: Transfer to an airtight container and refrigerate (stays fresh up to 3 weeks)
Cooking Tips
This BBQ sauce comes together so easily! Keep an eye on the heat level – if it’s bubbling too vigorously, lower it a bit. A gentle simmer helps the flavors blend perfectly without burning. Give it a stir every few minutes to prevent any sticking at the bottom of your pan. The longer you let it simmer, the richer and more complex the flavors become, so feel free to let it go for the full hour if you have time!
Variations & Adjustments
Want to make this sauce your own? Try swapping the red wine vinegar with apple cider vinegar for a slightly sweeter taste. For extra heat, double the cayenne pepper or add a dash of hot sauce. If you prefer a sweeter sauce, add an extra tablespoon of brown sugar. Can’t find liquid smoke? Try adding a bit more smoked paprika instead – it’ll still give you that wonderful smoky flavor!
Serving Ideas
This BBQ sauce is amazing on just about everything! Brush it on grilled chicken or ribs during the last few minutes of cooking, use it as a dipping sauce for french fries or onion rings, or spread it on a burger. It’s also fantastic mixed into pulled pork or baked beans. For a fun twist, try it as a pizza sauce with chicken, red onions, and cheese!
Storage Know-How
Let your sauce cool completely before transferring it to jars or containers. The sauce will naturally thicken as it cools, so don’t worry if it seems a bit thin while hot. Keep it in the fridge in an airtight container or mason jar – it’ll stay fresh for up to 3 weeks. You can also freeze portions in small containers or ice cube trays for up to 3 months. Just thaw in the fridge overnight when ready to use!
The Best Homemade BBQ Sauce
Equipment
- Large saucepan
Ingredients
- 8 ounces tomato sauce
- 1 cup ketchup
- 2/3 cup light brown sugar
- 1/4 cup unsulphured molasses
- 2/3 cup red wine vinegar
- 2 teaspoons hickory flavored liquid smoke
- 1/2 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground mustard
- 1/8 teaspoon ground cinnamon
Instructions
- Add all ingredients to a large saucepan and mix together until smooth.
- Cook over medium heat, stirring frequently, until mixture comes to a boil, then reduce the heat and simmer for 20 minutes or up to one hour, stirring occasionally.
- Remove from heat and allow to cool. The sauce will thicken slightly as it cools.
- Store in an air tight container or jar in the fridge for up to 3 weeks.
