Easy BBQ Sauce Recipe
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Full of flavor and seasonings, this easy bbq sauce recipe is a stand-out condiment that knows how to make a meal special.
You can go to any grocery store and pick up one of a vast array of bottled barbecue sauces if you like. Some are better than others and they’re all pretty good, but few stand out from the crowd as really unique.
So a couple of years back, I spent a few weeks developing my own homemade bbq sauce recipe (this is it). I made a different recipe each day for about a week until I came up with the base flavor I liked. Then I spent another week or so tweaking it to get the flavors just right. In the end, I think I made the perfect bbq sauce, with a hint of sweet, the right cider vinegar tang, a slight underlayer of heat, and an overall flavor that was entirely different from anything I had found on the shelves.
This version of bbq sauce stands out and makes a meal special. I’ve never served it that I wasn’t asked where I got it after a guest took the first bite.
I so wish I could give you a taste of this sauce but you’re gonna have to make it yourself. I shared this recipe in my first book, published by Harper Collins, Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family. The recipe in my book makes 3 cups but today I’m sharing my larger quantity recipe with ya, which makes about a gallon – just enough to last you through numerous summer barbecues.
Do me a favor and make this easy bbq sauce recipe soon!
Recipe Ingredients
- Golden Eagle or Yellow Label syrup
- Dark brown sugar
- Salt
- Onion powder
- Garlic powder
- Chili powder
- Black pepper
- Cornstarch
- Ketchup
- Water
- Apple cider vinegar
- Worcestershire sauce
- White vinegar
How to Make My Easy Homemade BBQ Sauce Recipe
Place all dry ingredients in a large bowl.
Stir those together until well blended.
Combine all of the wet ingredients in your cooking pot.
Stir dry ingredients into wet ingredients.
Place on stovetop and cook over medium-high heat, stirring constantly, until it comes to a low boil.
Reduce heat to low and simmer for 45 minutes, stirring from time to time.
Oh if only you could taste this now!
Now at this point, you can allow it to cool slightly and then ladle it into Rubbermaid-type refrigerator containers or jars and store it in your fridge for up to two months. It will last you all summer!
I’m going to can mine, though, so I can keep it in my pantry. Canning is really simple, much easier than you imagine. To see the method I’m using for my barbecue sauce, click here to visit my canning tutorial.
Canning BBQ sauce
So I got to use my canning ladle (click here for information on how to get one) again for this post! The hook you see allows it to hang on the side of the pot so it won’t fall in, it scoops the exact amount you need to fill an 8-ounce mason jar, and it is even shaped so it can scrape the bottom of the pot clean.
Truly, you need one.
Dips a perfect 8 ounces…
Into your canning jars.
If you do decide to put it in canning jars (whether to can it or just to store it in the fridge), make sure you use a canning funnel for ease. I am using mostly eight-ounce jars so one scoop for each jar gives me enough to fill it.
This recipe makes almost one complete gallon or 15 cups.
See? My ladle gets the last little bit out of the pot.
This divinely distinct barbecue sauce is perfect on pretty much anything.
Chicken, ribs, burgers, pulled pork, and shredded beef. Sometimes I even just smear a little bit on some wheat bread!
Storage
- Store homemade barbecue sauce in the fridge for up to 2 months.
- When canned, this bbq sauce will last for several months in a cool dark place like the pantry.
Recipe Notes
- To make this recipe safe for canning, make sure you use Clear Gel Brand cornstarch specifically made for canning.
- If you can’t find Golden Eagle or Yellow Label syrup where you are, you can substitute it for 2 cups of light corn syrup and 1 cup of honey.
- Here are some variations to make this easy bbq sauce recipe suit you and what you have on hand:
- Swap the chili powder for smoked paprika, cayenne pepper, or simply a dash of hot sauce for that touch of heat.
- Substitute the white vinegar for white wine vinegar.
- Use light brown sugar instead of dark brown sugar.
Recipe FAQs
How do you serve homemade bbq sauce?
My homemade barbecue sauce tastes delicious on so many different meals:
- Spread it on burgers like meatloaf burgers and smoked burgers.
- Serve it with barbecue meat, such as pulled chicken, a pulled pork sandwich, beef brisket, and crockpot beef ribs.
- Enjoy it as a dipping sauce with fries, sweet potato wedges, or grilled chicken tenders (also see my recipes for ranch fried chicken tenders and chicken planks).
- Spread it on a pizza for the most delicious BBQ chicken pizza.
You may also enjoy these sensational homemade sauce recipes:
Comeback Sauce (3 Ingredients Only)
Homemade Thousand Island Dressing
Ingredients
- 2 cups dark brown sugar
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 3 tablespoons ground black pepper
- 8 tablespoons cornstarch
- 4 cups ketchup
- 4 cups water
- 3 cups Golden Eagle or Yellow Label syrup
- 2 cups apple cider vinegar
- 4 tablespoons Worcestershire sauce
- 2 tablespoons white vinegar
Instructions
- In a small bowl, mix together all the dry ingredients. It is very important that you mix all of the dry ingredients together at once before adding them to the wet. If you don't add your cornstarch during this step, it will not dissolve later.2 cups dark brown sugar, 2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 3 tablespoons ground black pepper, 8 tablespoons cornstarch
- In the pot you are going to cook in (I prefer a heavy dutch oven so it doesn't scorch), mix together all the wet ingredients. Then whisk in the dry mixture.4 cups ketchup, 4 cups water, 3 cups Golden Eagle or Yellow Label syrup, 2 cups apple cider vinegar, 4 tablespoons Worcestershire sauce, 2 tablespoons white vinegar
- Place over medium-high heat and stir constantly until it comes to a low boil. Reduce heat and simmer for 45 minutes, stirring from time to time.
- Allow to cool slightly and place in containers to store in the refrigerator until ready to use, or can in mason jars using the canning method mentioned in the post.
Nutrition
When faced with a situation (in the Army) that made me very angry but I couldn’t say anything, a dear friend said these wise words to me. “So compared to World War II, how important is this?” I try to keep this one in mind many times.
Submitted by Sara. Click here to share your wisdom.
I just love that you know and use Golden Eagle syrup, Christy! (I’m sure the Yellow Label brand is good as well, but Golden Eagle is our favorite.) Since, as I think I told you, my mother is from northeast Alabama, that syrup has been in my family all my 50+ years. We still order it sent here to Texas by the case (or my uncle living there sends it to my mother). Anyway, I love a good sauce, so this one will surely be on my list to try!
I hope you like it Felica!! Let me know what you think once you get a chance to try it.
I think people think light corn syrup is the same as “high fructose corn syrup” that we all try to avoid as much as possible. They are not the same! There is no HIGH FRUCTOSE CORN SYRUP in light corn syrup.
I can’t wait to try this in a smaller amount in case my family isn’t wild about it.They are slow to change from old reliables. Your making us do the math to cut the recipe down down! LOL!
Ellie you dont need to do the math…Christy said… I shared this recipe in my first book , published by Harper Collins, Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family. The recipe in my book makes 3 cups…Hope this helps!
LOL, if you have the cookbook it is listed there for a 3 cup recipe 😉
Thank you, Lynn!
Can’t wait to try this one! I love recipes that can last awhile 🙂
Oh me too! If I could have it my way, I’d cook enough for an army every day!
Hi Christy,
I am wondering if there is anything I can use instead of the syrup? I don’t like using corn syrup if I can help it.
Thanks!
Sandy
Hey Sandy! I encourage you to tweak any of my recipes and make them your own, using your preferred ingredients, leaving things out you don’t want, etc. There are any number of syrups you could use in this. I think honey would be my first try if I were forced to make it differently. This will alter the flavor somewhat but you may just like it even better!
Molasses, not the blackstrap, works fine. I use it in my recipe and it does have a stronger taste. Can’t believe everyone the uproar over cane syrup if you are also using brown sugar. I do steer away from high fructose corn syrup since it gives me a sugar spike and I know you understand that for sure.
Amen! lol!
Christy, the sauce sounds divine. I was wondering if you could tell us what store or web site you bought the ladle from. I make loads of jams and preserves in the summer as the neighbors are all older and the fruit lays and rots. So I pick it up and make enough for all of us to have plenty all year. This would make the job so much easier.
I love that thing! Here is a link to buy them from Amazon http://www.amazon.com/gp/product/B007QT4GNU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007QT4GNU&linkCode=as2&tag=soutplat-20&linkId=ZW2VMEJJDAHQMWNG I think you can also get something like it at Wal Mart. If you like to can, treat yourself to one!
Christy, Angelo’s is still there in Panama City! We try to go when we visit P.C. about once a year.
How long do you process in the hot water bath? Would the 5 minute rule be enough for a pint size jar?
The five minute rule is what is recommended by the USDA but I boil my 8 ounce jars for 15 and my pint jars for 30. That’s just how I do it and then I know I’m good 🙂 Make sure you put a lid on your pot once you put the jars in and it reaches a full boil 🙂