Homemade barbecue sauce recipes—much like the entire category of barbecue—can be deeply personal and often dependent on where you’re from. In the eastern Carolinas, folks generally prefer a tangy, vinegary sauce, while fans of Kansas City BBQ usually opt for a thicker, sweeter style. There’s also Alabama white sauce made with mayo. Texas eschews a state-wide sauce consensus, but you’ll find versions with cumin and chili powder.
Despite regional variations, the key components of most barbecue sauces include a tomato base (like tomato sauce or ketchup), brown sugar or molasses, vinegar, and spices. This recipe adheres to those flavors while adding a hint of liquid smoke, along with soy and Worcestershire sauces for umami. You can follow it exactly or think of it as a formula to adapt. If you prefer a richer molasses flavor, choose dark brown sugar instead of light brown sugar. Try playing up the smoky flavor by using smoked paprika. And, if you enjoy a spicy BBQ sauce, swirl in a bit of cayenne pepper or hot sauce.
We like to slather this sauce on BBQ ribs and let it caramelize on the grill, but it works just as well for basting BBQ chicken or as a dipping sauce for smoked brisket or wings. It will hold for a couple of weeks in the refrigerator in an airtight container like a mason jar.
If you’re looking for great store-bought barbecue sauce, including a blueberry chipotle one, we’ve got you covered.
Recipe information
Total Time
15 minutes
Yield
Makes 2 cups
Ingredients
1
¼
3
3
3
2
1
1
1½
1
1
½
½
Need to make a substitution?
Preparation
Boil 1 cup ketchup, ¼ cup bourbon, 3 Tbsp. brown sugar, 3 Tbsp. mild-flavored (light) molasses, 3 Tbsp. apple cider vinegar, 2 Tbsp. Worcestershire sauce, 1 Tbsp. soy sauce, 1 Tbsp. Dijon mustard, 1½ tsp. liquid smoke, 1 tsp. onion powder, 1 tsp. garlic powder, ½ tsp. dried crushed red pepper, ½ tsp. freshly ground black pepper in a saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 4 cups, stirring often, about 10 minutes.
Do ahead: Barbecue sauce can be made 2 weeks ahead. Cover and chill. Use warm or at room temperature.
Editor’s note: This barbecue sauce recipe was first printed in our July 2010 issue as “Bourbon and Brown Sugar Barbecue Sauce.” Head this way for more easy sumer recipes →