Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Serves: 4 people (about 2 cups)
- Perfect for beginners – simple ingredients with fool-proof steps
- Healthier than store-bought – no high fructose corn syrup or artificial flavors
- Customizable – easily adjust sweetness, heat, and thickness to your taste
- Ready in just 20 minutes – quicker than running to the store
Why Make Your Own BBQ Sauce?
Looking for an easy homemade BBQ sauce that beats anything from the store? You’ve found it! This recipe uses simple ingredients you probably already have in your pantry.
Ever looked at the ingredients list on store-bought BBQ sauce? It’s shocking how many preservatives and artificial flavors they pack in there.
I’ll show you how to make rich, smoky BBQ sauce at home with simple pantry ingredients. This homemade BBQ sauce recipe takes just 20 minutes and tastes fresher than anything from the grocery store. Once you know how to make this, you’ll be well on your way to mastering all the base sauces used in cooking.
Nutrition Comparison
| Nutrient | Homemade BBQ Sauce (2 tbsp) | Leading Store Brand (2 tbsp) |
|---|---|---|
| Calories | 45 | 70 |
| Sugar | 9g | 16g |
| Sodium | 230mg | 290mg |
| Carbohydrates | 11g | 17g |
| Preservatives | None | Several |
| Cost per cup | $1.20 | $3.99 |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tomato paste | 6 oz (1 small can) | Provides thick base |
| Brown sugar | ¼ cup | Adds sweetness |
| Molasses | 2 tablespoons | For depth of flavor |
| Apple cider vinegar | ¼ cup | Adds tanginess |
| Worcestershire sauce | 2 tablespoons | Adds umami |
| Dijon mustard | 1 tablespoon | For complexity |
| Smoked paprika | 1 tablespoon | For smokiness |
| Garlic powder | 1 teaspoon | For flavor |
| Onion powder | 1 teaspoon | For flavor |
| Black pepper | ½ teaspoon | For spice |
| Salt | ½ teaspoon | Enhances flavor |
| Water | ½ cup | For desired consistency |
| Hot sauce (optional) | 1-2 teaspoons | For heat |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Medium saucepan | For cooking the sauce |
| Whisk | For mixing ingredients |
| Measuring cups and spoons | For accurate measurements |
| Glass jar with lid | For storage |
| Funnel (optional) | For easier transfer to jars |
Possible Substitutions
- Brown sugar: Honey or maple syrup (use ¼ cup)
- Tomato paste: Ketchup (use 1 cup but reduce brown sugar to 2 tablespoons)
- Apple cider vinegar: White vinegar or lemon juice
- Dijon mustard: Yellow mustard (though flavor will be slightly different)
- Smoked paprika: Regular paprika + ¼ teaspoon liquid smoke
Super-Detailed Step-by-Step Instructions for Beginners
Preparation Phase (5 minutes)
- Clear your workspace
- Wipe down your counter so you have a clean cooking area
- Make sure your stove is clean and free of any debris that could catch fire
- Have a kitchen towel within reach for quick clean-ups
- Organize your ingredients
- Take all ingredients out of the pantry and refrigerator
- Check that you have enough of each ingredient before starting
- Line them up on the counter in the order you’ll use them
- Measure all ingredients in advance (this is called “mise en place” or everything in place)
- Use separate small bowls or cups for each ingredient if possible
- For dry ingredients (sugar, spices), level off measuring spoons with the back of a knife for accuracy
- For sticky ingredients (molasses), spray measuring spoon with cooking spray first so it slides out easily
- Prepare your storage container
- Wash your glass jar and lid with hot, soapy water
- Rinse thoroughly and dry completely
- Set aside with the funnel (if using) so it’s ready when the sauce is done
Cooking Phase (15 minutes)
- Start your base
- Place your medium saucepan on the stove
- Do not turn on the heat yet
- Open your can of tomato paste completely (remove the lid fully)
- Scrape all the tomato paste into the pan using a rubber spatula
- Beginner tip: Tomato paste can splatter when heated, so add it before turning on the heat
- Add the liquid
- Measure ½ cup of water using a liquid measuring cup (these have a spout and measurement lines)
- Pour the water slowly into the pan with the tomato paste
- Beginner tip: Adding water now makes it easier to mix than if you add it to hot tomato paste later
- Begin heating and mixing
- Now turn the heat to medium-low (about 3-4 on a dial that goes to 10)
- Using your whisk, blend the tomato paste and water together
- Move the whisk in a circular motion, touching all parts of the bottom of the pan
- Continue whisking for 1-2 minutes until the mixture is completely smooth with no lumps
- Beginner tip: If you see lumps, press them against the side of the pan with your whisk
- Add the sweeteners
- Add the ¼ cup brown sugar to the pan
- Make sure to break up any lumps in the brown sugar with your fingers before adding
- Add the 2 tablespoons of molasses
- Pour slowly as it’s very thick
- Use a second spoon to scrape it off the measuring spoon if needed
- Beginner tip: Sugar can burn easily, so keep the heat at medium-low and start stirring immediately
- Add the liquid ingredients
- Pour in the ¼ cup apple cider vinegar
- Add the 2 tablespoons Worcestershire sauce
- Beginner warning: When you add vinegar, stand back slightly as the steam might be strong
- Mix thoroughly
- Whisk continuously for about 2 minutes
- You want the sugar to begin dissolving
- The mixture should look smoother and more uniform in color
- Beginner tip: If the mixture starts bubbling too much, lower the heat slightly
- Add the mustard and seasonings
- Add 1 tablespoon Dijon mustard and stir well
- Add all dry spices in this order:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Beginner tip: Add spices one at a time, whisking after each addition to prevent clumping
- Mix until completely incorporated
- Whisk for another 1-2 minutes
- Make sure no spices are floating on top or stuck to the sides
- The sauce should now be a deep reddish-brown color
- Beginner tip: Scrape down the sides of the pan with a rubber spatula to incorporate everything
- Bring to a simmer
- A simmer means small bubbles forming around the edges of the pan
- This might take 2-3 minutes
- You’ll notice the surface of the sauce beginning to bubble gently
- Beginner tip: Do not confuse a simmer with a boil (large bubbles throughout) – a simmer is gentler
- Reduce heat and continue cooking
- Once simmering, reduce heat to low (about 2 on a dial that goes to 10)
- Set a timer for 10 minutes
- Stir every 2 minutes to prevent sticking or burning
- Beginner warning: Don’t leave the sauce unattended – it can burn quickly if not watched
- Watch for thickening
- The sauce should slowly thicken as it cooks
- You’ll notice it coats the back of a spoon more heavily
- When you drag a spatula through it, the sauce should part briefly before coming back together
- Beginner tip: If sauce seems too thick already at 5 minutes, proceed to the next step early
- Check consistency
- After 10 minutes, turn off the heat
- Lift your whisk or spoon from the sauce
- The sauce should drip slowly, not pour off in a thin stream
- Beginner tip: Remember that the sauce will thicken more as it cools
- Adjust thickness if needed
- For thinner sauce: Add 1 tablespoon of water at a time, stir well, then check again
- For thicker sauce: If too thin after 10 minutes, simmer for 2-3 more minutes
- Beginner tip: Make adjustments gradually – you can always thin it more, but it’s harder to thicken
- Taste and adjust seasonings
- Turn off heat completely
- Let cool for 1 minute
- Use a clean spoon to taste a small amount
- Beginner tip: Cool the sample on the spoon before tasting to avoid burning your tongue
- Make final adjustments
- For more sweetness: Add 1 teaspoon brown sugar at a time, stir until dissolved
- For more tang: Add ½ teaspoon vinegar at a time
- For more heat: Add hot sauce ¼ teaspoon at a time
- For more salt: Add ⅛ teaspoon at a time
- Beginner tip: Taste after each adjustment before adding more
Cooling and Storage Phase
- Cool the sauce safely
- Remove the pan from the hot burner (place on an unused burner)
- Let cool in the pan for 10-15 minutes, stirring occasionally
- Beginner warning: The pan and sauce are still hot, so use oven mitts when handling the pan
- Transfer to storage container
- Place your funnel in the mouth of your glass jar (if using)
- Slowly pour the sauce into the jar
- If you don’t have a funnel, use a ladle or measuring cup to transfer
- Leave about ½ inch of space at the top of the jar
- Beginner tip: Pour slowly to avoid spills and air bubbles
- Cool completely before sealing
- Leave the jar open for about 30 minutes until the sauce reaches room temperature
- You can place it in the refrigerator uncovered to speed cooling
- Beginner warning: Sealing hot sauce can create condensation and affect quality
- Seal and store
- Once completely cool, screw the lid on tightly
- Label the jar with the date using masking tape or a label
- Store in the refrigerator
- Beginner tip: Place the jar on a shelf in the refrigerator, not in the door where temperature fluctuates
Troubleshooting Common Issues
Sauce Too Thick?
- Add water, 1 tablespoon at a time, until you reach your desired consistency
- Whisk well after each addition
Sauce Too Thin?
- Simmer for an additional 3-5 minutes to reduce
- Remember it will thicken as it cools
Too Sweet?
- Add 1-2 teaspoons more vinegar
- Add a pinch more salt to balance sweetness
Too Tangy/Acidic?
- Add 1-2 teaspoons more brown sugar
- Add ¼ teaspoon baking soda to neutralize acidity
Lacks Depth?
- Add ½ teaspoon more Worcestershire sauce
- Add ¼ teaspoon liquid smoke if available
Sauce Burned or Scorched?
- Do not scrape the bottom of the pan if it’s burned
- Carefully pour the unburned sauce into a new pan
- Add a little water and continue cooking
Variations & Substitutions
Spicy BBQ Sauce
- Add 1 teaspoon cayenne pepper
- Add 1 tablespoon hot sauce
- Add ½ teaspoon red pepper flakes
Sweet BBQ Sauce
- Double the brown sugar (½ cup total)
- Add 2 tablespoons honey
- Reduce vinegar to 3 tablespoons
Smoky BBQ Sauce
- Double the smoked paprika
- Add ½ teaspoon liquid smoke
- Add ½ teaspoon cumin
Bourbon BBQ Sauce
- Add 3 tablespoons bourbon (cook an extra 5 minutes to burn off alcohol)
- Reduce water to ¼ cup
Storage & Reheating
Refrigerator Storage
- Duration: Keeps for 2 weeks in an airtight container
- Container: Glass jar with tight-fitting lid works best
- Location: Store on a shelf, not in the door where temperature fluctuates
Freezer Storage
- Duration: Keeps for up to 3 months
- Method: Pour into ice cube trays, freeze, then transfer cubes to freezer bags
- Thawing: Thaw overnight in refrigerator or heat directly from frozen
Reheating
- Microwave: Heat in 20-second intervals, stirring between each
- Stovetop: Warm over low heat, stirring occasionally
- Add liquid: If sauce thickened during storage, add 1-2 teaspoons of water when reheating
Safety Notes & Tips
Food Safety
- Temperature: Always refrigerate BBQ sauce within 2 hours of making
- Cross-contamination: Never return sauce to its container after it has touched raw meat
- Freshness check: If sauce develops off odor, mold, or unusual color, discard immediately
Tips for Success
- Simmer gently: High heat can cause scorching
- Cool completely: Before storing to prevent condensation
- Label your jar: With the date you made it
- Double batch: This recipe doubles easily for larger portions
- Use immediately: For the freshest flavor or within 3 days for optimal taste
Perfect Pairings for Your Homemade BBQ Sauce
- Meats: Perfect on chicken, ribs, pulled pork, or burgers
- Vegetables: Brush on grilled corn, zucchini, or bell peppers
- Dipping: Use with sweet potato fries or onion rings
- Pizza: Spread as base instead of tomato sauce for BBQ chicken pizza
