This is a sweet and spicy homemade barbecue sauce with just enough heat to linger in your mouth. I’ve been slathering this sauce on darn near everything in my kitchen for a few weeks now!
This barbecue sauce is tangy and sweet, it’s perfect on chicken, as a dipping sauce for potato wedges, with steak bites, and mixed into ranch dressing for a spicy kick. Best of all, not only can you pronounce all the ingredients, but you can whip it together in your own kitchen in less time than it would take to check out at the grocery store.
Barbecue sauce at the end of October? Yes, please! I have a fantastic new recipe to share tomorrow and you’ll want to have a jar of this sauce waiting in the refrigerator. Of course, even if you don’t believe me and you wait until tomorrow to see that recipe and then make the sauce, it will only take a few minutes to stir it together.
I’m told that this Sweet and Spicy Homemade Barbecue Sauce tastes just like Sweet Baby Ray’s barbecue sauce, but in all fairness to Sweet Baby Ray, I think this sauce blows the store-bought version away. I actually went and bought a bottle of the original sauce, just to compare the flavors. The store bought sauce was really tasty, but the flavors here are deeper and I prefer them. (Of course, I can’t think of many instances where a homemade version won’t trump store-bought!)
Sweet and Spicy Homemade Barbecue Sauce
Ingredients
- 1 1/4 cups ketchup I'm partial to Heinz (or homemade if you have lots of tomatoes on hand!)
- 1 cup light brown sugar
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 2 1/2 teaspoons ground mustard
- 2 teaspoons hot Hungarian paprika or smoked paprika I've used both types.
- 1/2 teaspoon granulated garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon cayenne pepper
Instructions
- Combine all ingredients in a medium size saucepan. Whisk until smooth and then bring to a boil over medium high heat. Reduce the heat and simmer for about 2 minutes, stirring occasionally. Let cool for a few minutes before transferring to an airtight container and refrigerating until needed. Enjoy!
Anonymous says
How much ketchup is that – 1¼ cups? – tablespoons??
jen says
If I make this and give it away as a gift, how long can they keep it in the fridge?
Mary says
To be safe, I'd say a week or two. (Although, I've kept barbecue sauce in my own fridge and used it without any problems at all for at least a month.)
Amanda says
Great recipe, love this!
Rebecca Subbiah says
looks great love BBQ
Anonymous says
This has become my go to barbecue sauce. It's delicious! I like to use McCormick's Smokehouse black pepper in this (which is no longer in stores but I order it on line) which really puts it over the top. Thanks for another great recipe! Norma
Norma says
Thought I’d follow up again because this is a recipe that I have used as my only barbecue sauce since 2015! It’s way better even than any we’ve tried at barbecue places (you know–the ones with 10 or 12 different sauces)! I often saute a finely chopped onion before adding the other ingredients if I have time–adds a nice extra subtle flavor. I also use both smoked paprika and Smokehouse Black Pepper and definitely include the cayenne. Only other change I have made over these years is to cut back some on the amount of brown sugar so it’s a little more to the side of tangy–but it’s excellent as is too. Thanks for such a winning recipe!
Mary Younkin says
I am absolutely thrilled that you love the recipe so much, Norma.
Shari Kelley says
This is the bar-b-q sauce I've been looking for! I am so happy to have found this recipe. I love that it is smokey and sweet with a kick. Thank you so much!
Kimberly says
Why can I not print out this recipe?
Mary says
I have no idea why it isn’t working for you. I just tested it using the red print button and it worked for me.
brandon ziesemer says
How much does it make??
Mary says
This recipe makes about 3 cups.
Laura says
This sauce was so good! Thank you for the recipe.
Gin says
Is this something I can freeze or home-can?
Mary says
I’ve frozen this sauce, but I’ve never tried canning it. Enjoy!
Ed Matthews says
I would like to give you and the rest of the folks looking at this recipe a big secret to make this even better. Instead of using the salt, try using 3 Anchovies. Yep…..those little salty fish’es in a little metal can. Try it………..You’ll like it.
Semper Fi 66′ Ed in Tx
Kelly says
Can you please tell me how long will this recipe last if made and canned? Also if made the refrigerated? Ty very much .
Mary Younkin says
Hi Kelly! Yes, this needs to be refrigerated. I’ve never “canned” it, so I can’t say if that is safe or recommended. I keep it in the fridge for a week or two. There isn’t really anything here that won’t last a while if refrigerated.