I call this Easy Homemade Bbq Sauce. I blend ketchup, apple cider vinegar, brown sugar and molasses with smoked paprika and a pinch of cayenne to make a wildly versatile sauce. It’s fast, pantry friendly and easy to double or halve, so I can tailor the batch for any meal.

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I’ve been chasing the perfect Simple Homemade Bbq Sauce and finally landed on one that’s stupidly easy and oddly addictive. It begins with 1 1/2 cups ketchup, brightened by 1/3 cup apple cider vinegar and rounded with 1/3 cup packed light brown sugar plus 2 tablespoons molasses.

I toss in 1 tablespoon Worcestershire sauce and 1 teaspoon smoked paprika for depth, and sometimes a pinch of 1/4 teaspoon cayenne pepper or 1/2 teaspoon liquid smoke when I want to trick people into thinking I slaved all day. This Homemade Bbq Sauce Recipe reads like a Basic Bbq Sauce Recipe but feels special, try it and see.

Why I Like this Recipe

* I love how smoky and tangy it is, it just makes everything taste like summer
* It’s super versatile, I use it as a dip, a glaze or straight on the grill and it works every time
* I can tweak it real quick if I want it sweeter or hotter so I never get bored
* It stores great in the fridge, I make a batch and have it ready for the week which saves me time

Ingredients

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Ketchup, it’s mostly carbs and sugar from tomatoes, some vitamin C, low protein.
Apple cider vinegar, tangy and acidic, tiny calories, no fiber, aids digestion for some.
Brown sugar, adds sweetness and carbs, small minerals, increases overall sauce carbs.
Molasses, deep sweet flavor, has iron and minerals, very strong, use sparingly.
Worcestershire sauce, umami and salty, fermented, low calories, boosts sauce complexity.
Yellow mustard, tangy with mild heat, adds acidity, almost no calories or fiber.
Smoked paprika, adds smoky depth and color, no calories, tiny antioxidant boost.
Liquid smoke optional, concentrated smoky flavor, no nutrition, a little goes long way.

Ingredient Quantities

1 1/2 cups ketchup

1/3 cup apple cider vinegar

1/3 cup packed light brown sugar (or more if you like it sweeter)

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional, to taste)

1/2 teaspoon liquid smoke (optional for extra smokey flavor)

2 tablespoons water (optional, to thin if needed)

How to Make this

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1. In a medium saucepan combine the ketchup, apple cider vinegar, packed light brown sugar and molasses, stir them together until mostly smooth.

2. Add the Worcestershire sauce and yellow mustard, whisking so the sauces blend, no big clumps.

3. Sprinkle in the smoked paprika, garlic powder, onion powder, kosher salt and freshly ground black pepper, and if you want heat add cayenne pepper to taste.

4. If you like extra smoke add 1/2 teaspoon liquid smoke now, it’s optional but gives that grill flavor without a grill.

5. Put the pan over medium heat and bring the mixture to a gentle simmer, then turn heat down to low so it just bubbles softly.

6. Let it simmer uncovered for about 10 to 15 minutes, stirring occasionally so it doesn’t stick, until it thickens and the flavors meld. Dont let it boil hard or the sugars will burn.

7. Taste and tweak: want it sweeter add more brown sugar, want more tang add a splash more apple cider vinegar, want thinner add up to 2 tablespoons water and stir to loosen.

8. Turn off the heat and let the sauce cool a bit, it will thicken more as it cools.

9. Transfer to a clean jar or bottle, refrigerate with a tight lid. It keeps about 2 weeks in the fridge, or freeze for longer. Brush on meats near the end of cooking so it wont burn, or reheat gently before using as a glaze.

Equipment Needed

1. Medium saucepan (2 to 3 qt), heavy bottom works best
2. Measuring cups (including a 1 cup and 1/3 cup)
3. Measuring spoons (tsp and tbsp)
4. Whisk, for blending sauces so no clumps
5. Wooden spoon or silicone spatula, for stirring and scraping
6. Small bowl, for holding optional ingredients or tweaks
7. Basting brush or spoon, for glazing meats later
8. Clean jar or bottle with tight lid, for storing in the fridge
9. Stove or cooktop, as your heat source

FAQ

Q: How do I make this sauce?

Whisk all ingredients in a small saucepan, bring to a gentle simmer over low heat and cook 10 to 15 minutes, stirring now and then, until slightly thickened. Taste and adjust sweetness or heat. Let cool before using. If it gets too thick add a splash of water.

Q: Can I change the sweetness or spiciness?

Yes. Add more brown sugar or molasses for sweeter, add more cayenne for heat. If it feels too tangy add a bit more sugar, too sweet add a splash more vinegar. Taste as you go.

Q: How should I store it and how long does it last?

Cool, put in an airtight jar and keep in the fridge up to about 2 weeks. You can freeze portions up to 3 months. Reheat gently on the stove or microwave before serving.

Q: Any quick hacks to thicken it fast?

Make a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp cold water), stir into the simmering sauce and cook 1 to 2 minutes until thick. Or simmer longer to reduce, but watch so it wont burn.

Q: Is this sauce gluten free or vegan friendly?

It's usually gluten free but check your ketchup and mustard labels. Traditional Worcestershire has anchovies and sometimes gluten; swap for a vegan Worcestershire or soy-free substitute to make it vegan.

Q: What is it best used for and can I make it ahead?

Great on ribs, chicken, burgers and as a dip. Make it a day ahead, the flavors meld and get better overnight. If you need to speed it up, it still tastes good right away.

Best Easy Homemade BBQ Sauce Recipe Substitutions and Variations

Ketchup: tomato paste thinned with water and 1 to 2 teaspoons sugar for a thicker, concentrated ketchup; tomato sauce or passata plus a splash of vinegar and a little brown sugar for a fresher tomato flavor; canned crushed tomatoes reduced on the stove with sugar and a pinch of salt if you want a less processed taste; salsa roja in a pinch, blended smooth and sweetened slightly.
Apple cider vinegar: white wine vinegar or red wine vinegar for similar acidity; rice vinegar for a milder, slightly sweeter note; lemon or lime juice for bright acidity when you want a citrus twist; a mild white vinegar diluted half and half with water if apple cider is not available.
Packed light brown sugar: dark or regular brown sugar works fine; honey or maple syrup as liquid sweeteners, reduce other liquids slightly and expect a looser sauce; white granulated sugar plus 1 tablespoon molasses per cup to mimic brown sugar; coconut sugar for a less sweet, more caramel like flavor.
Liquid smoke: smoked paprika or a pinch of chipotle powder for smoky flavor without liquid; a small spoon of Worcestershire sauce plus smoked paprika to add umami and smoke; smoked salt used sparingly so you don’t over salt; omit it and use a quick char on your meat or grill the sauce for a light smoke note.

Pro Tips

– Taste as you go and tweak in tiny steps, add a bit more brown sugar or vinegar at a time so you dont overshoot, its way easier to sweeten than to fix an overly tangy sauce.

– Cook low and slow in a heavy bottom pan and stir regularly so the sugars dont scorch, if you see any sticking turn the heat down right away or transfer to a cooler burner.

– For a silky, lump free finish whisk well and if needed blitz briefly with an immersion blender or push through a fine sieve, a little pat of butter or a splash of oil at the end will make it glossy and round out the flavor.

– Use smoke and umami sparingly to build depth, just a few drops of liquid smoke or an extra hit of Worcestershire will go a long way, and when glazing meats brush it on near the end so it wont burn.

Best Easy Homemade BBQ Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

104

kcal

Equipment: 1. Medium saucepan (2 to 3 qt), heavy bottom works best
2. Measuring cups (including a 1 cup and 1/3 cup)
3. Measuring spoons (tsp and tbsp)
4. Whisk, for blending sauces so no clumps
5. Wooden spoon or silicone spatula, for stirring and scraping
6. Small bowl, for holding optional ingredients or tweaks
7. Basting brush or spoon, for glazing meats later
8. Clean jar or bottle with tight lid, for storing in the fridge
9. Stove or cooktop, as your heat source

Ingredients

1 1/2 cups ketchup
1/3 cup apple cider vinegar
1/3 cup packed light brown sugar (or more if you like it sweeter)
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional, to taste)
1/2 teaspoon liquid smoke (optional for extra smokey flavor)
2 tablespoons water (optional, to thin if needed)

Directions

In a medium saucepan combine the ketchup, apple cider vinegar, packed light brown sugar and molasses, stir them together until mostly smooth.
Add the Worcestershire sauce and yellow mustard, whisking so the sauces blend, no big clumps.
Sprinkle in the smoked paprika, garlic powder, onion powder, kosher salt and freshly ground black pepper, and if you want heat add cayenne pepper to taste.
If you like extra smoke add 1/2 teaspoon liquid smoke now, it's optional but gives that grill flavor without a grill.
Put the pan over medium heat and bring the mixture to a gentle simmer, then turn heat down to low so it just bubbles softly.
Let it simmer uncovered for about 10 to 15 minutes, stirring occasionally so it doesn't stick, until it thickens and the flavors meld. Dont let it boil hard or the sugars will burn.
Taste and tweak: want it sweeter add more brown sugar, want more tang add a splash more apple cider vinegar, want thinner add up to 2 tablespoons water and stir to loosen.
Turn off the heat and let the sauce cool a bit, it will thicken more as it cools.
Transfer to a clean jar or bottle, refrigerate with a tight lid. It keeps about 2 weeks in the fridge, or freeze for longer. Brush on meats near the end of cooking so it wont burn, or reheat gently before using as a glaze.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.