Best BBQ Sauce Recipe

close up of easy bbq sauce on a white brush on parchment paper.

5 from 17 votes

Everyone needs their own easy BBQ sauce recipe! I love this one because it is super fast to throw together (10 minutes!) and it's got the perfect level of vinegary-acidic kick to it. Black pepper and chili powder bring in a little heat, and molasses brings balances without making it overly sweet. Homemade barbecue sauce is definitely worth it!

Prep Time5

Cook Time25

Total Time30

Course: Sauce

Cuisine: American

Servings: (makes about 3 cups)

Calories: 76kcal

Author: The Food Charlatan

Ingredients

2 cups ketchup
1/3 cup Worcestershire sauce
1/4 cup white vinegar
3 tablespoons molasses
1 & 1/2 teaspoons kosher salt
1 teaspoon black pepper freshly cracked, if possible
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon liquid smoke optional
1/4 cup water optional, for simmering

Instructions

Add all the ingredients to a medium pot on the stove: 2 cups ketchup, 1/3 cup Worcestershire, 1/4 cup white vinegar, 3 tablespoons molasses, 1 and 1/2 teaspoons kosher salt (use less if all you have is table salt), 1 teaspoon black pepper (use a pepper grinder if you have one!), 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, 1 teaspoon chili powder, and 1/4 teaspoon liquid smoke.*
Add 1/4 cup water if you have a half hour to simmer. If you're short on time, leave the water out.
Bring the mixture to a boil over medium high heat. Simmer 5 minutes if you didn't add the water.
Simmer at a low bubble for about 25 minutes if you did add the water, or up to an hour. (add more water in increments if it starts to get too thick.)
The longer you cook, the more time your ingredients will have to marry and meld together, enhancing flavor. (The extra water we added should all bubble off by the time it has simmered a half hour. We want nice and thick BBQ sauce. The water is added so that it doesn't get too thick as you simmer to achieve more flavor.)
Once you have simmered as long as you like, turn off the heat and let come to room temperature. The sauce will continue to thicken as it cools.
Serve warm or room temperature with anything you can think of! Slow Cooker Pulled Pork, Smoked BBQ Pulled Pork, use it on an epic Tri-Tip sandwich, slap it on Nana's Ribs, brush your grilled chicken, top a hot dog, make BBQ Meatballs. The possibilities are endless!
Store leftovers tightly sealed in the fridge for several weeks, as long as you would keep ketchup.

Notes

*Buy a decent brand of liquid smoke, I like Wright's. The ingredients should be water and smoke, nothing else.

This sauce freezes well, seal in a ziplock bag for 3-4 months! Let thaw in the fridge, or heat from frozen on low with a few tablespoons of water.

Nutrition