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Two glass jars filled with glossy homemade barbecue sauce with a wooden spoon Homemade BBQ Sauce Recipe

Homemade BBQ Sauce

Homemade barbecue sauce is cheaper and tastier than store bought BBQ sauce, and you can use better ingredients with fewer preservatives. This is a mild BBQ sauce with a hint of spice when tasted right off the stove, but it mellows out further once applied to grilled meats. For a spicier BBQ sauce, add cayenne pepper to taste. Yields 2 1/4 cups.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings: 20 servings, 2 tbsp per serving
Course: Condiments
Cuisine: American
Calories: 56
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Tomato Ketchup
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Worcestershire Sauce
  • 3/4 cup Light Brown Sugar packed
  • 2 tbsp Yellow Mustard or Dijon, or 1 tbsp mustard powder
  • 1 tbsp Paprika or to taste
  • 2 tsp Onion Powder
  • 1 tsp Ground Black Pepper or to taste
  • 4 Garlic Cloves minced
  • 1/2 cup Water

Equipment

  • 1 Large Saucepan For combining and simmering the sauce
  • 1 Wooden Spoon For stirring
  • 1 Glass Jar or Airtight Container For storage

Method
 

  1. Combine and Simmer – Combine all ingredients in a saucepan, bring to a boil, then lower the heat and simmer uncovered for 30 minutes, or until the sauce is thickened.
  2. Season and Store – Add more sugar or seasonings to taste if desired, then remove from heat. Cool completely to room temperature, then cover and store in the refrigerator for up to 2 weeks. You can use it right away for grilling, but the BBQ sauce will taste best after a 1 hour rest in the refrigerator before use.

Notes

Right off the heat, you will still be able to smell some vinegar, and it will taste a little spicy, but the sauce will mellow out in flavor as the flavors meld and deepen in the refrigerator. A glass mason jar or empty jam jar works well for storage, or use an airtight plastic container. Refrigerate for up to 2 weeks, or transfer to a freezer safe container or zip top bag and freeze for up to 3 months. Thaw frozen sauce in the refrigerator overnight, or place the sealed bag in a bowl of warm water for a quicker thaw.