Homemade Barbecue Sauce

Get ready to lick your fingers! This easy, all-Purpose Homemade Barbecue Sauce recipe does double duty as a delicious baste for grilling and a condiment for dipping.

Easy, Homemade Barbecue Sauce

Ditch the bottled stuff and make an easy Homemade Barbecue Sauce that hits all the right notes and takes no time to throw together. Whether you’re using it as a baste or for dunking some juicy chicken tenders, this sauce it just right. Not too sweet, not too smoky and it definitely hasn’t been collecting dust on a grocery store shelf.

All-Purpose and Versatile

When there’s time, I absolutely prefer homemade basics to the jarred stuff. Whether it’s a a homemade ranch dressing or a simple marinara sauce, you can really taste the home touch in every bite. This bbq sauce makes the perfect baste for chicken or ribs or anything else you might throw on the grill this summer. It also makes a great alternative to bottled sauce for slow cooker pulled pork or dipping baked chicken tenders.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Ketchup: I use a high-quality ketchup for the best base flavor.
• Dark brown sugar: Dark brown sugar has more molasses and a richer flavor, but light brown sugar will do in a pinch.
• Orange juice: Fresh-squeezed orange juice brightens the sauce and balances the sweetness with acidity. Bottled juice works in a pinch but aim for pulp-free.
• Worcestershire sauce: Adds depth of flavor. A little goes a long way, so don’t overdo it.
• Liquid smoke: A must for barbecue sauce! Liquid smoke is made by condensing smoke into liquid form, capturing the flavor of a wood burning fire. Hickory and mesquite are common varieties so choose based on your flavor preference.
• Kosher salt: Salt balances the sweetness of the brown sugar and enhances the overall flavor. Table salt will pack a saltier punch than Kosher salt so if you only have table salt, use less. Adjust to taste after simmering, since flavors intensify.
• Fresh ground black pepper: Freshly ground pepper gives a more aromatic kick than pre-ground. You can increase it for more bite, if desired.
• Onion powder: Provides a subtle onion flavor. Make sure it’s fresh (older powders lose potency and flavor).
• Garlic powder: Adds mellow garlic flavor without the sharpness of fresh garlic.
• Cayenne powder: Brings the heat. Adjust the cayenne powder up or down depending on your spice tolerance. A pinch makes it mild; more makes it fiery.

Supplies:

• Large mixing bowl
• Whisk

How to Make Homemade Barbecue Sauce

• In a large mixing bowl, whisk together all of the ingredients until well combined.
• Use the sauce to baste meats when barbecuing. Or bring to a simmer over medium heat to serve as a sauce on the side.

Storage

Let cool completely and store in a sealed container or jar in the refrigerator for up to two weeks.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!

xoxo,

Print