The Best Homemade Barbecue Sauce {BBQ Sauce}
I’ve made a lot of BBQ sauce recipes in my day and this is hands down the best BBQ sauce ever!
Thick and smoky, tangy and sweet, this is the best homemade barbecue sauce I have ever made.
Several years ago, I set out to find my go-to recipe for BBQ sauce and when I found this gem, the search was over (you may recognize this recipe; it was originally posted all the way back in March 2010!).
In fact, it’s the only homemade barbecue sauce I’ve made for the last six years and if you know me and my tendency to get bored with recipes very easily, that should tell you just how good it is.
I always have a jar of this in my fridge and some in the freezer (because who has time to make homemade barbecue sauce every time the need arises, right?). It keeps very well in the refrigerator for several weeks and freezes for months.
The flavors are spot on for a not too vinegary, not too ketchupy, not too sweetsy, not too watery BBQ sauce and it’s so easy – stir everything together in a pot and let it simmer for 20 minutes.
Seriously! Homemade barbecue sauce for the win.
Brian is a total BBQ sauce snob (one of the few things he really has a strong opinion about; bless his calm and peaceful nature forever) and I’m afraid this homemade version has only intensified that issue.
He far prefers it over any of his old favorite storebought brands (although he won’t turn away Sweet Baby Ray’s now and then, that’s for sure).
If you’ve never made homemade barbecue sauce, now’s the time!
It’s so simple and the flavors are incredibly delicious.
You can see from the comment thread of this recipe that I’m not the only one who has a deep and abiding love for this barbecue sauce.
Once you’ve made this recipe a couple times, start experimenting with different variations! I sometimes use smoked paprika instead of regular, and one time I used sriracha ketchup (yes, it’s a thing; I died when I saw it in the grocery store) in place of standard ketchup for an extra spicy, extra delicious version.
I’ve included a few other variations in the notes of the recipe but overall, I’ve left the original recipe the same.
I hope this homemade BBQ sauce makes you as happy as it does me and my family!
FAQs for Best Homemade BBQ Sauce
I usually portion it into freezer ziploc bags because they lay flat – then, when I defrost it, if I’m not using it all, I pour it into a jar and refrigerate.
I usually use the Heinz natural brand (without HCFS) but you could also use regular Heinz.
I have kept it in the fridge for up to a month with no problem.
One Year Ago: Amazing and Simple Greek Feta Dip
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Three Years Ago: Honey Lime Chicken Enchiladas
The Best Barbecue Sauce
Ingredients
- 2 cups ketchup
- 2 cups tomato sauce
- 1 ¼ cups brown sugar
- 1 ¼ cups red wine vinegar
- ½ cup unsulphured molasses
- 2 tablespoons salted butter, cut into small pieces
- 4 teaspoons hickory flavored liquid smoke
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 teaspoon paprika
- ¼ to ½ teaspoon celery seed
- ¼ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ to 1 teaspoon coarsely ground pepper
Instructions
- In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings.
- Bring to a boil then reduce the heat to low and simmer for at least 20 minutes or up to an hour, stirring occasionally. The sauce will thicken slightly as it cools.
- Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.
Notes
Recommended Products
Recipe Source: sent to me by my friend, Liz K. (by way of this recipe on allrecipes)
201 Comments on “The Best Homemade Barbecue Sauce {BBQ Sauce}”
The absolute best bbq sauce!!!!
This is the BEST sauce ever. I canned it and gave some to my sister for Christmas. She loved it as do I. I’m going to make more.
My family and I love this sauce.It is my go to for bbq sauce. Thank you for sharing!
My family loves this. Thank you for sharing.
This is delicious. I made it to put on pulled pork sandwiches for our Father’s Day picnic and I got nothing but rave reviews. I want to make a batch and be able to process it in little half pint jars I wonder how long I’ll need to process it in a hot water bath
This is now my go to sauce!!!! I love it!
So yummy! I’m having a hard time not just eating it with a spoon! Any thoughts on how to make it a bit thicker? Maybe replace one cup of tomato sauce with puree or paste??
Yes, that’s a great idea (also the longer it simmers, it thickens up a bit).
Very good and so easy, thank you. I am going to make bbq chicken pizza.
Have you tried this with sugar free ketchup?? How did it turn out? My brother is diabetic, so I thought I would make him some.
I haven’t, but it’s worth a try!
So good! Trying to stop sneaking spoonfuls before dinner. Ran out of liquid smoke but stuck it in the smoker for a bit after mixing the rest of the ingredients together. It’s perfect. Thanks, Mel, for another delicious recipe!
Wright’s Liquid Smoke is the absolute best! No fillers, sugars, colorings, etc.
Just pure distilled liquid smoke. In addition, you can use much less, probably a teaspoon for this recipe.
Great barbecue sauce. I’m rather picky when it comes to sauces and rarely use it due to my dislike of it. However, this is really good and simple to make.
Is it possible to can this rather than freezing it?
It hasn’t been tested for canning safety, so I can’t say for sure how it would work. Sorry.
OK….. The second item on your list says; “Tomato Sauce”. In the UK this is just another way of saying, “ketchup” so it would be confusing to most. After careful perusal, I believe it’s what we would call, “Tomato Purée”!
So, if you would amend this with puree in brackets, British pallets would thank you for it….. Otherwise 10/10!
John
John,
In the US, tomato sauce is different than tomato puree. Tomato sauce has spices and seasonings in it, whereas tomato puree is usually just tomatoes and salt. Hope this helps.
Oh my gosh Mel! I’ve been making this sauce the last few years. I made it recently for my sister, brother-in-law and their crew and my brother-in-law made my sister so mad the way he carried on about it. Seriously, all my husband could say was “I told you I married well!” Thank You!
this BBQ is sooo good! Thank you for another delicious recipe.
Anxious to make this after reading all the positive comments. Since it makes 7 cups, I want to get it right. I’d really appreciate it if you’d share which brand of red wine vinegar you use for this recipe?
I usually use the Star or Pompeian brand.
I am coming off of a very bad meal from last night. To save time, I purchased the Costco Kirkland Smoked Pulled Pork. Too smoky for me. Tonight i am going to a bbq theme dinner party and am making shredded beef. I just made this sauce. It reminds me of the one that was passed down to me by my Mom that I have been using for 40+ years. My recipe has dried mustard, a little worchestershire sauce, apple cider vinegar and half the brown sugar was replaced with honey. The liquid smoke, chili powder and celery seed is new. I left the liquid smoke off this time as the smoked flavor does not taste good to me. I like that your recipe uses tomato sauce and not all ketchup for less sweetness. Thank you.
This is a beautiful BBQ sauce
I have to cut back on sugar, can I use Monk Fruit in place of the brown sugar?
I have no idea – never tried that…but you could definitely experiment!
Absolutely perfect bbq sauce! Yum
Do you think I could use watered down tomato paste in replace of tomato sauce? Do you have a ratio of paste to water that you have used for anything?
I’ve heard using one part tomato paste to one part water can make tomato sauce but I haven’t tried it myself.
I’m having a party this weekend and am going to use your BBQ Sauce. I’ll let you know how it goes. Sounds delicious!
Alan, I could be mistaken but I think once something is published on Allrecipes.com, you are giving permission for someone to make your recipe. The recipes are there for people to make. If you don’t want someone to make your recipe, then I would suggest that you don’t put it on an incredibly public website. Mel never claimed that she created the recipe. She even said, “Several years ago, I set out to find my go-to recipe for BBQ sauce and when I found this gem, the search was over.” She included the link to your recipe. You should be happy that so many people are enjoying your recipe and stop complaining because she wanted to share her great find.
How many servings does this make?
It makes about 7 cups.
Oh WOW!!! This is fabulous! Great smoky flavor combined with the sweet and heat is perfectly balanced. I’ve experimented with bbq sauces for years and this is the best! I did use apple cider vinegar as that’s all I had on hand but will try the red wine vinegar next time to see if it’s even better!
I made this just a couple of days ago and now I need more, it is so delicious that I am finding things to use it with. Thank God it’s 4th of July week! I hope you believe me when I tell you that I have been working on barbecue sauce for 20 years and this to me is the best I have had. I like it sweet, spicy and tangy, if you agree then this is your sauce. Thank you so much Mel, you rocked it.
Its just OK. I tried Big Al’s recipe years ago. Its basically a Sweet Baby Ray’s knock off with a little cinnamon added. Waaaay too sweet! If your from KC (which i am) then you know there are better sauces. By the way. Why dose everyone in the wolrd think KC bbq sauce is super sweet? The best kansas city bbq restaurants do not serve overly sweet sauces. Gates, Bryants, jack stack, q39 to name a few. I guess kc masterpiece ruined our image for ever!
The cinnamon kind of threw me at first but I’m pretty sure it works I made this today and it smells great and has a nice flavor I wanted some more heat so I added a tablespoon of Tabasco but other than that I made as the recipe calls for Good job on the recipe thank you very much !
Sorry but don’t understand, can you tell me what do you mean, this barbecue sauce asks for 2cups of ketchup and 2cups of tomato sauce, what sort of tomato sauce, to me they are the same thing, can you please explain !! Many thanks.
Tomato sauce is a pureed tomato sauce with nothing added – and ketchup is a condiment we usually eat on hamburgers (I think it’s referred to as tomato sauce in the UK).
The cinnamon kind of threw me at first but I’m pretty sure it works I made this today and it smells great and has a nice flavor I wanted some more heat so I added a tablespoon of Tabasco but other than that I made as the recipe calls for Good job on the recipe thank you very much ! I had to let the sauce cool down a little bit to taste it again but now the only word I can use to describe it is fabulous and do not be afraid to add that Tabasco sauce !!
All here agree , the best !
This is honestly the best bbq sauce I have ever had!
My husband and I decided to make a homemade bbq sauce for the first time for ribs today and we both absolutely love this sauce! So good!
Very good recipe!!!! Funny, I did all the things you mentioned including the smoked paprika before I even read your notes to do so.(i seriously LOVE smoked paprika) Very delicious and very easy to do! I, also, added a 3/4 tsp of potato flour to thicken it just a smidge! (Potato flour because I’m celiac and have found it is a great thing to use to thicken sauces and gravies… I wish I had known about it before knowing I’m celiac. It is so easy to use compared to flour or corn starch. You can just add it directly add it to what your making with no clumps) Any ways, thanks again for an awesome recipe! I will be using it from now on!!!
How the hell is this (and many many others) homemade Smokey barbecue sauce?
I have an excess of tomatoes and have literally wasted 1/2 an hr searching “homemade” to discover EVERY recipe under the “homemade” search uses commercial sauce as a base.
Very sad and frustrating
Brent, it may take extra time but why not try making homemade tomato sauce and proceed from there. Just an idea.
Brent, it may take extra time but why not try making homemade tomato sauce and proceed from there. Just an idea. Who knows, it may even turn out better than this recipe.
Has anyone canned this recipe? I love it, would like to do a larger batch and put into pint jars. If anyone can tell me if it’s safe to can and even pressure canner processing times, that would be awesome!
I just came across your blogspot this past month while being in quarantine. I have made several recipes, and they are all terrific!! I just made the BBQ sauce a few days ago, and loved it. In fact, I loved it so much, I made another batch and bottled it all!! For those who wonder, with all of the vinegar in it, I just water bathed it in small half-pint jars. I have given almost all away, and will be making more soon, to keep for myself!!! Thanks so much for sharing your treasured recipes!!
My kid would drink this sauce from a cup if I allowed it- it’s that loved in our home. I think the cinnamon adds a little something special. Thanks, Mel! Absolutely superb!!
This is the one of the best BBQ Sauce that I have taste. I have made it and will keep it in my freezer . Thanks
This recipe is easy and delicious. I made a double batch and filled catsup squirt bottles (with attacked caps) as gifts. I substituted honey for the molasses and left out celery seed. Keeps fresh in refrigerator for months.
Honestly the search is over for my new and permanent go to sauce. Put it on chicken, pork, beef, whatever it won’t disappoint. I adjust the recipe for what I’m cooking but the base sauce stays the same for the most part. I normally simmer mine for a couple of hours but an hour will most certainly do the trick. I’ve even gone so far as to put the pot on my charcoal grill and toss on some wood chips to help give it even more flavor. If anybody has questions about that whole process of smoking it feel free to email me about it michaelkarla38@gmail.com
Any idea how long a jar of this would stay good in the fridge?
Probably at least a week, probably two.
Several months. I made a batch a while back and forgot I had it in the back of the fridge. Made another pork and found it and it still smelled and tasted great and no one got sick. So just as safe as leaving ketchup in the fridge I would think.
Mel, very good sauce, I tweaked it a little by using sriracha sauce instead of cayenne pepper and I added 1tsp of mustard power. Very simple sauce to make, I cooked it for about an hour and that just helps blend the ingredients. Want buy BBQ sauce anymore. Thanks Ron
Ran to the grocery store, got the liquid smoke and made it tonight .
All the men present tried it and loved it will be perfect for the 4th of
July. Found your blog today and I am enjoying it very much, thanks
for such terrific recipes and ideas. (Love your picture with the children
as I have one daughter and five ‘boys’, the boys always say six with Papa,
he counts as one of the boys……)
Haha, I love that! Glad the sauce was a hit!
Hi Mel! My family has been enjoying this BBQ Sauce since I first came across the recipe on your site in February 2013. We used it initially for your BBQ Pulled Pork Sandwiches recipe (and still do) but we also like this sauce on chicken, in baked beans and as a dipping sauce for french fries. This remains our absolute favorite BBQ Sauce.
Happy you love it after all these years, Kathy!
I’m glad everyone is enjoying the bbq sauce I created. It’s ashamed she’s claiming as her own. I published this on allrecipes.com in 2003. Big Al’s KC Bbq sauce. Alan Arthur
Hey there, Alan! There’s a link included to your AllRecipes version right up there below the recipe (the link has been there for years), so never fear, I didn’t rip this off and claim it as my own. It is indeed delicious! Thanks for sharing it via AllRecipes…such a great site for free recipe sharing.
You’re a real piece of work, Arthur. This nice lady works hard to perfect recipes and shares them for free, plus gives proper credit for others’ recipes and here you come along with your unwarranted knee jerk reaction. Shame on you.
It’s a shame you didn’t see that Mel has a link to your recipe, as she always does when she is posting a recipe from another source. You didn’t invent BBQ sauce, but I noticed you didn’t give credit to the source or sources on which you based your recipe.
Looks amazing. I have recently discovered chipotle peppers in adobo sauce so they will definitely have a staring role in your sauce.
Great start, but too sweet for me. I am partial to less sweet – more heat. So I cut the brown sugar to 3/4 cup and then added more black pepper, almost double the smoke and added crushed red pepper & hot sauce to zing it up a bit. I’m from Austin and many folks like a sauce closer to Rudy’s and that is what I was going for.
Hi Mel, I was wondering if you’ve ever tried making this in your instant pot? I’ve been looking through the Instant Pot cookbook and saw that they have a recipe for BBQ sauce. We love yours and I’m wondering if I could adapt your recipe using their method? It probably wouldn’t save much time, but why not try everything in the Instant Pot?? 🙂
Hey Becky, I haven’t because like you said, I’m not sure it would save time, but I think it could definitely be done!
Hi.. Can I omit the red wine vinegar? or is there any substitute for that?
You could try subbing in a different type of vinegar but I wouldn’t leave it out.
Hi Mira,
Apple Cider vinegar is always a staple in many homemade sauces. It’s my go to.
I also add a 1/2 cup of mustard to this great recipe.
I also dont like the strong vinegar taste so i use half what is suggested and always turns out perfect for my taste
I have been using this recipe for years and I’ve never tasted a better BBQ sauce. I’ve even given it as a Christmas present! Dee-licious!
HI I have been making my own barbecue sauces for years. This is the best one I have ever made. Company is coming tomorrow and I cant wait to add it to my crock pot of sloppy joes. This will be my all time favorite. I love pulled pork cant wait to use the rest of the sauce on that also. Thank you for sharing.
I saw this asked above but don’t see an answer. Can you make this without butter? What would you suggest as a substitute? Thanks. Love your blog and everything I’ve tried from here.
Hi Kate – yes, I think you could leave out the butter. 🙂
Just wanted to say I’ve been making this BBQ sauce recipe for about 3 years! I made it once for your BBQ pork sandwiches for a party and have never gone back! I LOVE it on my veggie burgers! And I agree, it freezes great! I always have some in my freezer and pull it out for burgers!
This looks fun and great for a gift too!
I’ve been making your BBQ sauce for a while now, and it is my FAVORITE! I freeze it in small portions, and that allows me to thaw just a little or a lot, depending on what I need. Thanks for the awesome recipe!
Is this something you can can?? I’m new to the canning world so I don’t know all the ins and outs.
Hey Erin – I think so! Someone just right above you in the comment thread said they can it all the time. I haven’t done it before but I’m tempted now (I want to look into the requirements for how to can BBQ sauce – water bath or pressure can).
Awesome!! I will have to try it!! Thanks Mel 🙂
Since tomato sauce is involved I would use the pressure canner!
OOOOOH I’m from the KC area and have been struggling to find a good BBQ sauce since I moved to WA 11 yrs ago! I miss BBQ and there are definitely more teriyaki places than BBQ places here. lol Our bottled go to is also Sweet Baby Ray’s. lol But I’m definitely trying this recipe. It’s official- I printed it out and put it in a sheet protector in my recipe binder. I should just label that binder- Mel’s recipes. lol since you know… it’s mostly your recipes. 😉 Thank you for sharing! <3
Love your stuff, Mel! We’re kind of BBQ purists (my Dad’s even a BBQ judge) from KC. I was so excited to try this, however it honestly did not suit our tastes. We’re fans of Gates sauce (which is more spicy/vinegary than KC Masterpiece sweet/molassesy versions). But, if you’re from the other camp this would definitely scratch your itch! I’m sure it’s a pretty polarizing topic, but I was about to scrap it. Thankfully, after having my husband taste it, he commented that he thought it tasted like Sloppy Joe sauce. In an effort to try to salvage it, I thought I’d try it out. Oh my goodness, this stuff made THE BEST Sloppy Joes ever! I’ll be putting it into the rotation that way, for sure. Thanks for being you and doing what you do!
Mel, I love your recipes and this is one of my favorites. It is sweet and tangy. I made it a while back and used it on baked tofu for my vegetarian daughter and we both loved it. I am making it again and will freeze some so I have it ready whenever I want to use it. I think I will freeze it in ice cube trays. Hopefully this will not make later batches of ice cubes taste weird.
Update on freezing. It did not effect the ice cube trays but the sauce did not freeze into cube shapes because the barbecue sauce does not freeze solid/ hard.
I have made this several times, and I love it! The original recipe is a little sweet for my tastes, so I reduced the brown sugar to 1/2 cup, and now it’s perfect for me. I also use apple cider vinegar instead of the red wine vinegar and omit the celery seed. The combination of flavors makes for such a deep flavor–ever so slightly spicy and smoky, yet sweet. Thanks for the great recipe!
I LOVE barbecue sauce and always have it on hand in the fridge. This barbecue sauce IS the best. I put this sauce in an old Mr. Stubbs bbq sauce container and I now call it Ms. Mel’s. Delicious!
Hi! Tomatoe sauce is that not the same as ketchup? Or does it mean the thicker, tomato paste? Thank you!!
No, tomato sauce and ketchup and tomato paste are all different things. Ketchup is a sweeter, thicker condiment (like what you would put on a hot dog or hamburger).
Ok, I am seriously kicking myself for not trying this recipe sooner! So yummy! Sorry Sweet Baby Rays…you are going back to the pantry for last minute BBQ emergencies only!
Mel, seriously, thanks for sharing this BBQ sauce recipe. Now that spring is here and summer is right around the corner, grilling season has arrived and I’ve been looking to spice this year up with some homemade concoctions, of which, this BBQ sauce is sure to make the list. I mean, c’mon, molasses and liquid smoke, yes please! 🙂
This is great! I added 1 tsp ground mustard, extra cayenne and a little cumin.
Yep, my friend Liz sent it to me by way of allrecipes (it’s credited under the recipe). It’s a good one!
I’m sorry, but the way you talk about it most here assume it is something you developed. The credit should be much larger and introduced in the beginning. In the future, write it in a way to give the author’s hard work the credit it deserves. One of your writers stated “I’ve been using your bbq sauce for quite awhile”.
I’ve used this recipe many times over the years and it is SO good. Though, I found this recipe on Allrecipes website. I think it’s called Big Al’s K.C. bbq sauce.
It is my recipe….used without permission. Alan
You’re a bully! She gave you credit and has politely told you that more than once! Go away!
The Best Barbecue Sauce –
It is. After looking for it for fifty years. My wife agrees. I think I will just put in some vodka and skip the ribs.
Made this BBQ sauce and doubled the recipe. I found it quite spicy, very delicious though!! Next time i will cut back on the cayenne pepper…overall really great recipe, will just make that small change for my taste buds
The sauce is excellent. Thank u for sharing
I was wondering how you would freeze this? What do you put it in to freeze it? Thank you for all of your wonderful recipes!!
I usually portion it into freezer ziploc bags because they lay flat – then, when I defrost it, if I’m not using it all, I pour it into a jar and refrigerate.
I’ve made a lot of barbecue sauces over the years, searching for “the one.” My search is officially over. This is it. I could slather this on anything; it’s even delicious just by the spoonful!!! If you’re in the
Sweet Baby Rays camp, this may not be not for you. It’s not as sweet and thick; it’s tangy with a slight kick of pepper and spice. So much more flavor than the sticky sweet Sweet Baby Rays and most other bottled sauces. It’s even better than Montgomery Inn (popular rib restaurant in Cincinnati) sauce which is our favorite bottled sauce. So easy to make , too, with ingredients I always have on hand.
Has anyone made this without butter? My son is dairy free and this recipe sounds delicious. Could I use olive oil?
Hi mel im a top notch chef in southern Arkansas, I intend on making this recipe without a doubt in mind. Im familiar with over and well beyond 1,000 seasonings and culinary ingredients, ive got to give it to you mel without even making this recipe yet I already know its going to be one of a professional grade. The only thing I advise to alternate is the tomatoe sauce. I firmly suggests using fresh garden tomatoes to make the tomatoe sauce rather then using the store bought tomatoe sauce in a can. I live by one simple rule in the world of flavor and texture when it comes to culinary magic, “make everything from ground zero with fresh additives”. Strong word of advice when handling this sauce try to stick strictly with wood spoons. Greetings to all and Godbless!! Thanks for sharing this wonderful recipe mel!!
I mixed this up and, like any true chef, I followed it almost… I skipped the cayenne and chili powder (it irritates my stomach), used garlic and celery salts, skipped the salt… and added 2 tbs Worcestershire sauce. Ohhhhhhh Myyyyyyyyyy Go o o o o o d……. I swear I heard the angels singing cuz I knew I died and gone to heaven when I taste tested this while it cooked. I am making baby backs for my hubby this weekend for Father’s day and I know I will have him eating out of my hands with this. This recipe will solidify my status as master rib chef. He might put me down in history for this. Thank YOU!
Ah boo, I have mesquite liquid smoke. I am making this for your BBQ macaroni…should I definitely try to locate hickory? (Thanks, Mel!!)
Nevermind!! Got the hickory. 🙂
When you use a sweet BBQ salse what kind of rub do you use? I was always told if you use a sweet salse , you use a hot rub, and when you use a hot salse you use a sweet rub, I like using a hot rub because its easey, judges want a kick when they tast it that’s in tn, I don’t know where you live and what the judges look for. On ribs the meat must fall of the bone, and the tast should tast sweet, with a kick with it. On chicken it should have a kick to it that makes you want more. I don’t like baby back ribes there’s no meat, and sky hi, I cook them to win and that’s all the long ribs have more meet, bit beef ribs are cheep and easey to cook, and have more meet , I’m still learning that’s the fun of it, love here your inpoot? Try leaving 1/4 brown sugger out and it will not be to sweet, try using apple suder viniger, take care and god bless
Try leaving out 1/4 brown sugger? It tast better, you will see?
This was too sweet for me. Flavor seemed alright – my hubby said he wanted more smokiness. I’m tempted to try it again with less sugar but I’m worried I’d mess up the consistency or something.
I just made this. It is very good just a little spicy for me. Next time I’ll just use 1/4 teaspoon of cayenne pepper.
I made this sauce last weekend to use in your pulled pork recipe. The sauce and the pulled pork turned out fantastic. I recently discovered your website, and I look forward to trying more of your recipes.
Hi Mel,
May I ask which brand of Ketchup you use for this recipe?
I personally feel like every brand tastes different so I don’t want to use an off brand and have it ruin the sauce.
Thank you!!
Hi Jena – I usually use the Heinz natural brand (without HCFS) but I haven’t been able to find it lately so I’ve used regular Heinz.
That’s one of the best BBQ salses I’ve ever tasted and I’ve maid meney of them all throw my life, thank you so much for your web page.
Just made this sauce for the second time. Is it wrong to eat it with a spoon?
Hi Mel,
I’m in Australia and want to give this a go but we traditionally call Ketchup, Tomato Sauce. I was wondering if you could tell me what your Tomato Sauce actually is (I’m thinking its more of a plain, tomato reduction?? and I was going to substitute it with something like a tomato soup/paste blend).
Thanks!
Anne – the tomato sauce would be more of a plain tomato mixture (thicker than tomato juice but less thick than a tomato paste mixture). Other than salt, the ingredients are usually just tomatoes (but the mixture is smooth and not chunky).
Hi could you tell me how long it would last in the fridge ? Many thanks
Andre – I have kept it in the fridge for up to a month with no problems.
I made this bbq sauce today. It was awesome. I made it on a BGE (smoker). It did remind me of Sweet Baby Ray’s, but even better. Our go to store brand is Sweet Baby Ray’s, so it couldn’t have worked out any better. Thanks so much for posting. Definite keeper.
I haven’t made this yet but plan to soon. I do water baths and its best to put the batch directly into the jars once the sauce is ready and once the bath is boiling I’d give it 40 minutes to process. I think you could still put your recent batch in sterile jars and bring them to boiling and process them that way but I’m not sure how that works or not. Good luck. Canning is fun!
Being new to the canning world this fall and thinking of canning anything and everything, you can absolutely can this sauce! Doubled, this would make a perfect batch of 7 pint jars. I can not wait to use this as my sauce for my bbq’d beef sandwiches. Yum! Btw, your blog is my go-to! From your pies to your soups and everything inbetween, I am a big fan! Thanks Mel!
~Kim
Hi Mel. This sauce looks great. I just have one question:
If I’m going to use it to make pulled pork in a slow cooker, should I start with a thinner barbecue sauce or will the thickness not matter?
Patrick – I use this sauce all the time to make pulled BBQ pork (making it tomorrow in fact!) and I always use it as is, no need to thin.
Thanks for your reply Mel. I understand, it happens so I thought I’d bring it to your attention. But dont take my word for it, here is the link: http://allrecipes.com/recipe/big-als-kc-bar-b-q-sauce/detail.aspx
You sound like a nice person so I hope you give Big Al the credit he deserves. Thanks!
Funny story….I saw your recipe and another barbecue sauce recipe on allrecipes.com and after I wrote down this one;I began to copy the popular Big Al’s K.C. Barbecue sauce and felt a déjà vu: they are the exact same recipe! And Big Al’s recipe has been on the site for 10 yrs already so I can’t help but feel pretty disappointed by your blog. I was thisclose to subscribing.
J- I’m sorry you feel this way. If you look around the recipes on my site you’ll see that I always cite the source of recipes I’ve found elsewhere. Im not in the habit or business of ripping off other peoples recipes and posting them as my own which I’m sure you didn’t intend to insinuate. In this case, my friend Liz sent me this recipe. I’m not aware of the other BBQ sauce recipe you found elsewhere but perhaps that’s where my friend originally found the recipe. Its been several years since she sent me this one but I’ll have to check with her. Hope you find a BBQ sauce recipe worth making!
This was great! Just made it and added to my pulled pork…saved me a trip to the grocery store when I realized I was short on BBQ sauce! THe only ingredient I didn’t have was the liquid smoke, but it’s fantastic without it. Thanks for sharing!
Can I can this recipe?
Zee – I’ve never tried canning this so you’ll have to experiment. Good luck!
I have a homemade bbq sauce recipe and it’s fairly simple to can. You Can Can Zee. Good luck!
I make a huge pot of it once a year and can it. I only simmer it for about 5 minutes on the stove and then put it into bottles and process it. It tastes exactly the same and has the same consistency after being canned! Delicious.
I store mine in an squeeze bottle like a ketchup bottle. Easy to dispense and less messy than a wide mouth jar. I may have to buy some liquid smoke for the next time though it is pretty darn awesome without it!
Hi, me again. This sauce is so awesome. Yes!
This sauce is great. I’ve been trying a handful of internet recipes and as much as I like apple cider vinegar, that’s all I can taste anymore – luckily this one tastes like BBQ. I’m pairing it up with this, check it out:
http://www.thehungrymouse.com/2009/04/13/oven-baked-bbq-chicken/
Thanks for the sauce. Yummy!
Mel – Found the answer further back in this thread. Obviously I did not read all of the comments and your responses before submitting my question. And the answer is… simmer uncovered! 🙂
Hi Mel! This BBQ Sauce sounds awesome! Question… during the simmering process, do you have the lid on or off? We plan to simmer at least 1 hour. TIA
Brittney – the spices all play into the overall flavor so it will impact the interaction between the other spices but you could leave it out and see how it fares. It won’t ruin the sauce to leave it out by any means.
I don’t have celery seed will it make a big difference to leave it out
I am making this sauce as we speek. My nose and tastes buds are going crazy. Thank you so much for sharring, it is unreal.
I made this using Worcestershire sauce in place of the liquid smoke we were out of. Soooooo good! I canned some for presents!
Thanks! I made this today with some pork ribs. I cut the recipe in 1/2 because boy 7 cups of BBQ sauce is a lot! Came out terrific.
It is on the stove as I type this. I nixed the liquid smoke…not fond of hickory flavor…but added two bay leaves. I find that bay leaves enhance tomato things a lot with a subtle flavor that adds so much. I did add the celery seed whole rather than grinding it as that is how I have used it in the past. Even ‘raw’ it had some great flavor. I can’t wait until it simmers for awhile.
i finally made this bbq sauce, and WOW!! i finally found it this sauce has the perfect amount of tang, heat (spice), thickness next time ill add a lil more sweetness more molasses or honey. this sauce was so perfect i was really surprise that it was spicy enough to satisfy me!!! my permanent sauce for life, thank you! my search is over!!
If we don’t have half a jar of this sauce in our refrigerator my fiance starts to panic. I make it once every two weeks at least. Also, every time we go to San Diego to visit friends and family they ask for a jar. We also have become barbecue sauce snobs – NOTHING else compares. Thank you for making our lives complete, Mel.
ive been tryin to find the best homemade bbq sauce and all have been okay to alright but still makes me just wanna get store bought. there either too tangy, not tangy enough, not sweet enough, not enough heat, not thick enough so on so on uggh!! im going to try this next weekend i hope this is the 1. the only thing im going to add is taramind and jack daniels. thanks for sharing
I am making your BBQ sauce this morning and I wanted to know if you let it simmer with the lid on or off? And do you think that the addition of a small piece of butter wrapper to the sauce will add more body and flavor? 😉 Obviously,I should not attempt sauce making until I am fully awake…lol.
Thanks again for all of the great recipes and I hope that all is well with you and your family.
Sandra – funny! I’d say the butter wrapper probably won’t add a whole lot of flavor. 🙂 And I always simmer uncovered.
This was great…I love more of a molasses kick in mine, so I’ll try increasing that next time and dropping down the tomato sauce. It turned out so nice and thick, and my husband loved it. We kept the extra to use as a rib sauce :)))
April – you could try increasing the tomato sauce but really, you’ll have to just play around with it and see. I’ve never subbed anything for the ketchup so I can’t attest to the results. If you hit on a great combination, let me know.
I’ve been wanting to make my own BBQ sauce for a while but I would like to make it without bottled ketchup. Your recipe looks delicious, do you know what I would do to substitute the ketchup with other tomato ingredients?
Can’t wait to try this. I’ve been testing out ALOT of homemade bbq sauces and at best they’ve been okay. Hoping it will taste great on spare ribs just like your baby backs.
Anna – you can buy it whole and grind it yourself if you have a spice grinder but I buy it preground and it is usually pretty widely available at most grocery stores.
Im about to make this sauce but am not familiar with the celery seed, is it ground or do you leave it whole? Thanks and can’t wait to make it.
You are so right, this IS the best barbecue sauce! I made a half batch of this recipe last night, then threw some chicken and sliced onions in the crockpot and poured this sauce on top, and it turned out great. It was the best barbecue chicken I’ve made, by far, and my boyfriend went for second helpings and cleaned his plate, so I know it was a success! This one will go in my permanent recipe collection. Thanks!
This came out soooo good! I’m thinking of having a saucy Christmas this year….and gifting out this bbq sauce, your caramel sauce, and your hot fudge sauce!
Thanks for the recipe! I will never use bottled sauce again. Made it with your pulled pork. I have never used (or heard of!) liquid smoke before. Makes such a difference in the meat. Having friends over to enjoy this! Thanks again!
Made this today and it is fantastic!
Mel! This sauce is truly fantastic (and I’m from Texas where we have LOTS of really good sauce)! I now regret not doubling it as you suggested!
Thanks for always having great recipes to share. Our families must have similar tastes as every one of your recipes I’ve made is a hit at our house!
hi there! I just made your BBQ sauce last night, and holy smokes! it was absolutely amazing. I couldn’t stop licking my fingers!! It was finger lickin’ good!! Def a keeper! Thank you so much for sharing!
My son has requested this for his birthday dinner (to use with the pulled pork). I don’t have any cayenne pepper though. Do you think red pepper flakes would work okay? Can’t wait to try it!
Hi Lisa – yes, I think you could sub the red pepper flakes with good results. Play around with the amount and start small and taste along the way so it doesn’t get too spicy (or not enough!).
Great recipe! My husband is always difficult to please when it comes to BBQ sauce, and the exact words out of his mouth were “This is awesome!” We are slowly working to remove as much processed foods from our house as possible, and BBQ sauce was a tough one until now. I did make one alteration to more suit my family, as we are have to be sensitive to glycemic values. I substituted amber agave nectar for the molasses and brown sugar, and it turned out great. Thanks for the great recipe.
Do you think this recipe would still turn out alright if it was cut in half? Can’t wait to try it!
thanks so much for this recipe! i made it tonight with some BBQ chicken, it was absolutely fantastic!
I. Love. This. Sauce!
Mel, this was absolutely AMAZING! I made your pulled pork sandwiches and realized about an hour before dinner that I out of barbecue sauce and didn’t want to run to the store. Instead, I whipped this up and it was lick-the-bowl delicious. Thanks for sharing! I’ll definitely be making it again and again. I especially love the hit of cinnamon. Yum!
Wow – this is the best bbq sauce recipe we’ve found! Definitely as good or better than all of the storebought sauces. I made it tonight for the bbq chicken salad w/cilantro lime dressing and it was perfect! Thanks!
Mel-
I made this a little less than 2 weeks ago, I however did not freeze it….bummer. Is it too late, how long does it last in the fridge???? And I loved it by the way, so good. I made BBQ Chicken pizza with it!
Kattie – I don’t know the scientific formula for how long this stays good but I have kept mine in the fridge for at least up to a month.
I live near Kansas City which is famous for its BBQ. I have tried many different BBQ sauces and this one is in my top 3, maybe even my very favorite. It surprised me that it didn’t solidify in the freezer. Is that because of the molasses?
Natalie – that’s high praise! Thanks for letting me know. I’m thrilled you love this BBQ sauce. As for the freezing question, it’s a phenomenon and I have no idea why. You might be right about the molasses!
What kind of tomato sauce do you use for this? Does it have the herbs and seasonings like a spagheti saue or is it just crushed tomato’s?
Greg – I use plain old tomato sauce that is most commonly sold in the 8-ounce cans. It is right by the diced tomatoes and such but is not the same as crushed tomatoes. I buy the tomato sauce without added herbs.
I finally made this, and I’m smacking myself that I didn’t do it sooner. My life may not have been complete up until this point. This is everything I want in a BBQ sauce–sweet, tangy, smoky..with a kick. I would eat my own shoe if it were slathered in this. Perfection.
Thanks, Reyna! Coming from a food connoisseur like yourself, this is a huge compliment!
julie – sorry it has taken me a few days to get back to you. I don’t know of another name for liquid smoke – it is basically smoke flavor in a bottle. Here’s an article that may help you identify if it can be found where you live based on how it is made, etc:
http://en.wikipedia.org/wiki/Liquid_smoke
what is hickory flavored liquid smoke, is their anoter name for it, as we live in Australia things are called by other names.
Thanks
Michelle – I’m pretty sure I used just the everyday dark molasses I had in my pantry…so go ahead and use what you have on hand. I’m almost positive this would be cheaper than store-bought BBQ sauce, although I’ve never done an official comparison (I’m neither smart nor ambitious!!). It might not be significantly cheaper, but it has to be at least a little bit less expensive (at least compared to the KC Masterpiece we used to buy).
Mel,
I’m trying this out on Monday. What is unsulphured molasses? Will normal molasses work? Actually, yes it will work because that’s all I have. And what would be totally awesome is if someone smart and ambitious did a cost comparison of this versus say generic store-brand bbq sauce. What would your estimate be? Close to breaking even? Cheaper more expensive? Your recipes always hit the spot for me!
Thanks,
Michelle
Danielle – so glad that you liked this BBQ sauce – AND the braid. Thanks for letting me know!
I made this last Saturday along with the BBQ chicken braid and it was absolutley delicious! My husband and I already ate the entire braid! I can’t wait to use the rest of the BBQ sauce. So. Good.
Tami – it’s ok, my ketchup has high fructose corn syrup in it, too. I haven’t figured out how to deal with that conundrum since my husband is brand-specific on that issue. Glad you liked the sauce,though!
Sally, thanks for letting me know the sauce and braid worked out! I’m glad it was a hit with your family.
Mel, If available in your area try Simply Heinz Ketchup, no high fructose corn syrup in it.
We are very picky about ketchup in our household also. I never found an alternative brand that we liked until I tried Trader Joe’s organic ketchup. Seal of approval by everyone in our house! And organic, yay!
We made this sauce and the BBQ Chicken Braid. Both were delicious. It was a big hit with the family. I cut the onions pretty thin, even the picky eaters didn't find them. We snacked on it all night, even great cold. The sauce is wonderful. I love the sweet smokiness.
This was very good. I loved the hint of cinnamon and the flavor. My ketchup had high fructose corn syrup in it but I used it anyway. I loved the balance of sweet and tangy. The BBQ chicken braid was melt in your mouth good.
I have this exact recipe, and it is so good. I found it on allrecipes.com, where it has 471 5-star ratings. Hard to go wrong with reviews like that! I think it's darn near perfect. Try it….try it!
Chef Hymie Grande (www.chefhymiegrande.com ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.
Is your friend Liz that recommended this the Liz I know? Can't wait to try it!!! We love BBQ sauce! I made the sweet & spicy chicken a while back when I left my freezer door open & thawed a bunch of meat all at once– so I made freezer meals. Anyway, just tried the chicken tonight in tacos. DI-VINE. LOVE IT SO MUCH. NEW STAPLE AT MY HOUSE! Thanks!
I'm thinking pulled pork sandwiches with this best of the best! Sounds wonderful!
i'm now thinking of what i could grill as an excuse to try this sauce! it looks amazing!
I am so glad you liked it. I have not bought bottled sauce since I started making this. I think I had 5 bottles of bbq sauce in my storage room that I donated to the food bank because I knew we would never use them now that I had this recipe. I think my favorite way to use this sauce is in pulled pork sandwiches. So, so good! -Liz K.
i won't lie–sweet baby ray does it much better than i've ever been able to do. :)great recipe, though, and stellar photos!
I have made an almost identical recipe and just left out the liquid smoke because I don't have it and it is wonderful! The only BBQ sauce we use anymore!
GREAT! On my must-try list, now… No HFCS, and that is a HUGE bonus for me!!!
Hmmm, we are avid Sweet Baby Ray fans! But since YOU say it's the best, I will have to give it a whirl. You have yet to let us down 🙂
Sounds fantastic! And as we don't buy bbq that has high fructose corn syrup (bad stuff, that!) I've been wanting to try my hand at making some myself. : )where would I find the hickory flavored liquid smoke though?