Homemade BBQ Sauce
This homemade BBQ sauce is a sweet and tangy sauce with smoky paprika, brown sugar, and apple cider vinegar. Ready in 20 minutes with pantry staples, it makes about 1½ cups and costs less than $3. The sauce thickens as it simmers and continues to thicken while cooling. Perfect for grilling season, baking on chicken, slathering on ribs, or using in recipes when you want to add flavor without running to the store!
I stopped buying bottled BBQ sauce years ago once I realized how easy it is to make from scratch. Once I started really reading the labels, I was amazed at how much sugar and “extras” they had in them.
This homemade version tastes fresher and you can control exactly how sweet or tangy you want it. The whole thing comes together in one saucepan in 20 minutes.
The smoked paprika gives it that classic BBQ flavor without actually pulling out the smoker. Brown sugar adds a little sweetness and helps the sauce thicken as it cools. Apple cider vinegar brings the tangy flavor that balances everything out perfectly.
This sauce is amazing brushed on BBQ chicken during the last few minutes of grilling or mixed into pulled chicken right before serving. Use it as a dipping sauce for sweet potato fries or drizzle it over these air fryer chicken wings.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ketchup – Is the start to pretty much every bbq sauce. I prefer Heinz but Hunts (or your favorite) works just as well.
- Brown sugar – I like to use light brown sugar but dark brown adds extra sweetness too. It also gives the sauce that glossy finish.
- Apple cider vinegar – Some use regular distilled vinegar, but apple cider vinegar adds a little extra sweetness to balance everything out.
- Yellow mustard – It adds tangy flavor but also helps to emulsify the sauce. That means it won’t separate when it gets heated. Don’t worry, if you are not a mustard fan, you won’t be able to taste it, so don’t leave it.
- Smoked paprika – Gives it that smoky flavor. If it’s too strong then switch to regular paprika. You can also add in some liquid smoke with the Worcestershire sauce.
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How To Make Homemade BBQ Sauce
- Whisk all the ingredients together in a saucepan until smooth. This prevents lumps from the brown sugar. Bring it to a gentle simmer over medium-low heat, then reduce to low and let it cook for 12 – 15 minutes. Stir occasionally to prevent it from sticking.
- The sauce will thicken as it simmers and will continue to thicken as it cools. Pull it off the heat when it’s slightly thinner than you want the final consistency to be.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store the cooled sauce in an airtight jar or container for up to 1 week. The sauce will thicken once it’s chilled so give it a good stir before using.
Freezer: Freeze in ice cube trays or small containers for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
Make-Ahead: This sauce actually tastes better after sitting for a few hours or overnight so the flavors can mix. I like to make mine about 3 days in advance for the best flavor.
Reheating: Warm gently on the stovetop over low heat, adding a tablespoon of water if it’s too thick. You can also microwave it in 15-second intervals, stirring between each.
More Homemade Sauce Recipes
- Alabama White BBQ Sauce – Tangy mayo-based, Southern classic
- Buffalo Sauce – Spicy butter and hot sauce
- In and Out Sauce – Copycat burger spread
- Mississippi Comeback Sauce – Tangy remoulade-style dipping sauce
Variations
- Spicy BBQ Sauce: Add ½ teaspoon cayenne pepper, 1 teaspoon chili powder, or a few dashes of hot sauce for heat. Start with less and add more to taste.
- Sweet BBQ Sauce: Increase brown sugar to ⅓ cup or add 2 tablespoons honey or maple syrup along with the brown sugar.
- Tangy BBQ Sauce: Increase apple cider vinegar to ⅓ cup for more tangy flavor. Add an extra teaspoon of mustard if you like too. I prefer a mustard sauce anyway.
- Kansas City Style: Add 2 tablespoons molasses and increase brown sugar to ⅓ cup for a thicker, sweeter sauce.
- Carolina Style: Use ¾ cup apple cider vinegar and reduce ketchup to ½ cup for a thinner, tangier vinegar-based sauce.
- Bourbon BBQ Sauce: Add 2 tablespoons bourbon during the last 5 minutes of simmering for depth.
Ways to Use Homemade BBQ Sauce
This sauce works in so many ways besides your summer grilling!
- Brush it on chicken, ribs, or pork chops during the last 10 to 15 minutes of grilling. The sugar in it can burn if you add it too early over high heat.
- Mix it into pulled pork or shredded chicken for sandwiches.
- Use it as a dipping sauce for chicken tenders, fries, or onion rings.
- Stir it into baked beans for extra flavor.
- Add it to meatloaf or meatballs for a sweet and tangy glaze.
- Use it as a pizza sauce base for BBQ chicken pizza.
- Mix it with mayo for an incredible burger sauce.
- Toss it with wings before baking for sticky BBQ wings.
- Drizzle it over grilled vegetables.
Frequently Asked Questions
Absolutely! This sauce actually tastes better after sitting for a few hours or overnight because the flavors blend together. Make it up to 3 days ahead and store it in the refrigerator for the best flavor.
Simmer longer for a thicker sauce or add water one tablespoon at a time to thin it out. Remember the sauce thickens a bunch as it cools so don’t over-reduce it while simmering.
Yes, but the timing matters! Brush it on during the last 10 to 15 minutes of cooking. The sugar content will burn if you add it too early over high heat. For low and slow cooking, you can add it earlier.
It will last for up to 1 week if you store it in an airtight jar or container in the refrigerator. You can also freeze it for up to 3 months.
Use honey or maple syrup instead of brown sugar for different sweetness. White vinegar or rice vinegar can replace apple cider vinegar but the flavor won’t be as balanced. Add cayenne, chili powder, or hot sauce for heat.
The heat was probably too high. BBQ sauce needs gentle simmering over low heat because the sugar can scorch easily. Stir it occasionally and keep the heat low to prevent burning on the bottom.
Yes! Use a larger saucepan and simmer for the same amount of time. The sauce might take a few extra minutes to thicken since there’s more volume but the cooking process stays the same.
Recipe Tips & Tricks
- Whisk everything together at the start to break apart any lumps in the brown sugar. The lumps won’t dissolve as easily once the sauce starts heating.
- Simmer gently over low heat to prevent burning. The sugar content makes this sauce prone to scorching if the heat is too high.
- Stir occasionally while simmering to prevent sticking on the bottom of the pan. A quick stir every few minutes does the trick.
- Pull the sauce off the heat when it’s slightly thinner than you like. It will continue thickening as it cools and will thicken even more when refrigerated.
- Dark brown sugar adds deeper molasses flavor while light brown sugar keeps the sauce brighter. Either works perfectly so use what you have.
- Taste and adjust before it cools completely. It’s easier to add more vinegar for tang or brown sugar for sweetness while the sauce is still warm.
- Make it your own by adjusting the spice level, sweetness, or tang to match your preferences. Start with the recipe as written, then tweak it to your taste.
- Store it in a squeeze bottle for easy drizzling and less mess when grilling or serving.
This homemade BBQ sauce recipe is so much better and cheaper than store-bought. Once you taste it you won’t got back to the other stuff ever again!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Homemade BBQ Sauce Recipe
Ingredients
- 1 cup ketchup
- ¼ cup brown sugar light or dark
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Add all ingredients to a medium saucepan and whisk until smooth.
- Bring the mixture to a gentle simmer over medium-low heat.
- Reduce heat to low and simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and cool slightly before using. The sauce will continue to thicken as it cools.
Notes
- Whisk everything together at the start to break apart any lumps in the brown sugar. The lumps won’t dissolve as easily once the sauce starts heating.
- Simmer gently over low heat to prevent burning. The sugar content makes this sauce prone to scorching if the heat is too high.
- Stir occasionally while simmering to prevent sticking on the bottom of the pan. A quick stir every few minutes does the trick.
- Pull the sauce off the heat when it’s slightly thinner than you like. It will continue thickening as it cools and will thicken even more when refrigerated.
- Dark brown sugar adds deeper molasses flavor while light brown sugar keeps the sauce brighter. Either works perfectly so use what you have.
- Taste and adjust before it cools completely. It’s easier to add more vinegar for tang or brown sugar for sweetness while the sauce is still warm.
- Make it your own by adjusting the spice level, sweetness, or tang to match your preferences. Start with the recipe as written, then tweak it to your taste.
- Store it in a squeeze bottle for easy drizzling and less mess when grilling or serving.
Nutrition
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