Homemade Barbecue Sauce Recipe

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Homemade Barbecue Sauce is easy to make and is sweet, tangy, and with a kick of spice. It’s summer and warmer weather for grilling outside! We love making barbecue chicken! And, there’s nothing better than homemade barbecue sauce. What better combination that barbecue chicken with homemade barbecue sauce?!

I developed this barbecue sauce recipe over fifteen years ago in the commercial kitchen on my parents farm. This must-have condiment is super easy to make with simple ingredients readily available in your local grocery store. We use this Southern barbecue sauce regularly on Easy Pulled Pork Recipe, Barbecue Chicken Loaded Fries, Homemade Baked Beans, and on Bacon Cheeseburgers.

This is the best BBQ sauce ever! It’s sweet, tangy, a bit smokey, with a kick of spices at the end. Perfect for dipping, grilling or on top of a cheeseburger. Mix half and half with balsamic dressing and serve over top my Whiskey marinated steak. Oh how delicious does that sound?! Be sure and try my Peach Barbecue Sauce or drizzle this barbecue sauce over my Loaded BBQ Fries.

How to make the best BBQ sauce:

Step 1: Whisk together warm water, tomato paste and apple cider vinegar. This important step will help dissolve the tomato paste into the mixture.

Step 2: Add brown sugar, maple syrup, honey, and molasses and combine well. Add the spices and stir to incorporate.

Step 3: Bring to a simmer over medium to high heat. Stir continuously with a wooden spoon so it does not burn.

Step 4: Turn the heat down cook over medium to low heat until the mixture thickens. Continue to stir occasionally with a wooden spoon so the mixture does not burn.

Step 5: Place in a sterile jar or container and let cool completely. Keep in the refrigerator for up to 4 weeks. Or process in a water bath canner to make it shelf stable.

I multiplied the recipe twelve times and bottled it in barbecue sauce jars. Then added red seals which helps customers know it’s not been tampered with. You can certainly bottle BBQ sauce in half pint or pint Mason jars if you don’t have barbecue sauce bottles available like I do. Be sure and try my BBQ Chicken Kebabs, Barbecue Ribs, and a big ole glass of Peach Sweet Tea.

PRO TIP: When bottling hot barbecue sauce into jars use a clean damp paper towel to wipe the rims of the bottle clean before placing on the lids. Should you get any barbecue sauce down the sides of the jars, WAIT for the bottle to cool completely BEFORE running under water or wiping the jar with a damp cloth! If you don’t, you may break the glass jar. For more information on canning visit Ball Canning.

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Homemade Barbecue Sauce

Prep Time10 mins

Cook Time20 mins

Get ready for the most amazing Barbecue Sauce recipe. Making homemade barbecue sauce is super easy!

Course: dressing

Cuisine: American

Keyword: Easy barbecue sauce recipe, homemade BBQ sauce

Servings: 8 people

Calories: 273kcal

Author: Jessica Robinson

Equipment

• Water Bath Canner

Ingredients

• 1/2 cup warm water
• 3/4 cup apple cider vinegar
• 1/2 cup tomato paste
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1/2 cup honey
• 2/3 cup pure maple syrup
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• pinch of ground chipotle to taste

Instructions

• Whisk together warm water, tomato paste and apple cider vinegar. This important step will help dissolve the tomato paste into the mixture.
• Add brown sugar, maple syrup, honey, and molasses and combine well. Add the spices and stir to incorporate.
• Bring to a simmer over medium to high heat. Stir continuously with a wooden spoon so it does not burn.
• Turn the heat down cook over medium to low heat until the mixture thickens. Continue to stir occasionally with a wooden spoon so the mixture does not burn.
• The sauce will thicken as it cools. To check the thickness, transfer a small amount to a small cup and place it in the freezer until cool.
• Place in a sterile jar or container and let cool completely. Keep in the refrigerator for up to 4 weeks. Or process in a water bath canner to make it shelf stable.

Nutrition

Calories: 273kcal | Carbohydrates: 69g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 594mg | Fiber: 1g | Sugar: 65g | Vitamin A: 335IU | Vitamin C: 3.9mg | Calcium: 96mg | Iron: 1.8mg

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