An easy homemade BBQ sauce that is both quick to make and better than store-bought sauce. It is sweet, sour, and sticky, with a hint of spice, and pairs perfectly with ribs or chicken.
Quick and Easy Homemade BBQ Sauce
This is a quick and easy homemade BBQ sauce that is so good you may be tempted to eat it by the spoonful. I know I did! It tastes better than anything you can buy from the store with the added bonus that you know exactly what's in it.
Simply place the ingredients in a saucepan and bring them up to a boil to allow the flavors to come together. Then cool, taste, add some salt, and that’s it!
Why This Recipe Works
- Simple method. Adding ingredients to a pan and heating them up literally could not be any easier!
- The taste is well-balanced and memorable. The flavor hits all the right notes - sweet, sour, slightly spicy, and super sticky.
- Makes a large batch. This recipe makes just over four cups of sauce – and it keeps well in the fridge for 1-2 weeks.
More Recipes For Homemade BBQ Sauce
Use this sauce on any of your barbecue favorites, including:
How To Make Homemade BBQ Sauce
Expert Tips
- Do not turn on the heat while still adding ingredients. All of the thick liquids will begin to splatter if not stirred frequently.
- I recommend making a double batch at the beginning of summer. Place half in an airtight container and freeze for up to 3 months. Then thaw overnight before your next cookout.
FAQs
- What if I can't find apricot preserves? Even if you can't find the particular brand in our photo, there is no shortage of brands that make them. You've probably just looked right past them on the jelly aisle.
- Why do you add the salt at the end? There is a decent amount of salt in some of the other ingredients, so I find it best to season to taste at the end in this case. The amount of salt listed in the recipe is to my taste, but you may want to reduce it.
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Homemade BBQ Sauce
An easy homemade BBQ sauce that is both quick to make and better than store-bought sauce. It is sweet, sour, and sticky, with a hint of spice, and pairs perfectly with ribs or chicken.
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Servings: 4 cups
Calories: 611kcal
Ingredients
- 2 cups ketchup
- 1 cup dark brown sugar
- ⅔ cup molasses
- ½ cup apricot preserves
- ⅓ cup Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup vegetable oil
- 2 Tbsp. garlic minced
- 2 Tbsp. hot sauce
- 4 tsp. chili powder
- 1 tsp. ground black pepper
- ½ tsp. ground cloves
- ½ tsp. ground allspice
- 1 tsp. kosher salt
Instructions
- Add all ingredients (except the salt) to a medium saucepan, then turn the heat to medium. Don't turn the heat too high too quickly or you will have a splattery mess everywhere.
- Begin stirring frequently to prevent sticking and splatters.
- When the sauce begins to simmer, turn off the heat, set the saucepan to the side, and allow it to cool.
- Once the sauce is cool enough to taste, add the salt and mix.
Video
Notes
Expert Tips
- Do not turn on the heat while still adding ingredients. All of the thick liquids will begin to splatter if not stirred frequently.
- I recommend making a double batch at the beginning of summer. Place half in an airtight container and freeze for up to 3 months. Then thaw overnight before your next cookout.
FAQs
- What if I can't find apricot preserves? Most grocery stores carry them in the jelly section. However, if your store doesn't carry them, there are several available on Amazon.com, or if you're feeling ambitious you can make your own!
- Why do you add the salt at the end? There is a decent amount of salt in some of the other ingredients, so I find it best to season to taste in this case. The amount of salt listed in the recipe is to my taste, but you may want to reduce it.
Nutrition
Serving: 1cup | Calories: 611kcal | Carbohydrates: 155g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2121mg | Potassium: 1454mg | Fiber: 4g | Sugar: 135g | Vitamin A: 2175IU | Vitamin C: 16mg | Calcium: 239mg | Iron: 5mg
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Laura
Great, natural bbq sauce ingredients list. Looking forward to making this! I don't usually buy bbq sauce from the store because all of the corn syrup and sodium content of the ones on the shelf.