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Homemade BBQ Sauce

Sticky Homemade BBQ Sauce

This sticky, sweet smoky BBQ sauce delivers a perfect balance of tang, sweetness, and depth that will transform your grilling game. Created with pantry staples, this homemade version is more economical and customizable than store-bought options, while avoiding preservatives and excess sugar.
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Course: Condiment
Cuisine: American
Keyword: BBQ Sauce, Homemade BBQ Sauce, Sweet Smoky Sauce, Grilling Sauce, Barbecue Sauce
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 45 minutes
Servings: 2.5 cups
Calories: 45kcal

Equipment

  • Medium Saucepan
  • Whisk
  • Glass Storage Containers

Ingredients

Base Ingredients

  • 2 cups ketchup preferably without high fructose corn syrup
  • 1/2 cup apple cider vinegar substitute with white vinegar if necessary
  • 1/3 cup brown sugar packed, coconut sugar works as an alternative
  • 1/4 cup molasses creates that signature sticky texture

Flavor Enhancers

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard yellow mustard can work in a pinch
  • 1 tablespoon liquid smoke optional, but adds authentic smoky character

Seasonings

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust according to heat preference
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon salt

Instructions

  • In a medium-sized, heavy-bottomed saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, and molasses until completely integrated. The texture should be smooth, with the sugar beginning to dissolve into the liquid components.
  • Incorporate the Worcestershire sauce, Dijon mustard, and liquid smoke (if using). These ingredients create the foundational flavor complexity that distinguishes exceptional Homemade BBQ Sauce.
  • Sprinkle in the garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt. Whisk thoroughly to ensure even distribution of spices throughout the mixture, eliminating any potential clumps.
  • Bring the mixture to a gentle boil over medium heat, then immediately reduce to low. Allow the sauce to simmer uncovered for 30-35 minutes, stirring occasionally to prevent sticking. The sauce should thicken noticeably, coating the back of a spoon when done.
  • Remove from heat and let cool completely in the pan. The sauce will continue thickening as it cools, developing that ideal sticky consistency. Transfer to airtight glass jars or containers for storage.

Notes

For a spicier version, double the cayenne pepper or add 1-2 finely minced fresh jalapeños with seeds during cooking.
The sauce can be refrigerated for up to 2 weeks in airtight containers or frozen for up to 3 months.
Allow sauce to come to room temperature before serving for the best flavor profile.
For a healthier version, use no-sugar-added ketchup and substitute the brown sugar with a natural sweetener like monk fruit or stevia (use about half the amount).

Nutrition

Calories: 45kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 0.2g | Sodium: 290mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 9g
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