How to Make Easy, Delicious Barbecue Sauce From Scratch
If your regular ol’ cookout is feeling a little stale, might we suggest making homemade barbecue sauce to go the extra mile? The summer staple is a trusted sidekick, boosting flavor and moisture in hearty proteins like grilled chicken, smoked tofu, or tender ribs—just like a marinade would but without the fussy time commitment.
In fact, barbecue sauce can really elevate some of the best bites at your gathering, Chuck Charnichart, cofounder of Barbs-B-Q, one of the few queer-owned BBQ restaurants in Texas, tells SELF. And when you make your own you have the autonomy to enhance the flavor depending on what you like, they explain.
You also have control over how much sweetener you mix into the sauce, Brigitte Zeitlin, MPH, RD, CDN, tells SELF. Many store-bought barbecue sauce recipes tend to include a lot of added sugar, which some people may not prefer the taste of or other people may be trying to limit due to certain health issues. Just note that any delicious homemade barbecue sauce recipe should ideally include some sort of sweetener. (If you’re trying to reduce your consumption, you can choose a recipe that’s more tangy or spicy instead.)
Make sure the rest of your plate at the cookout is balanced too. When you get to slathering your sauce, eating protein-rich mains like grilled salmon or chicken and fiber-filled sides like garlicky asparagus or smoked broccoli can help stabilize blood sugar spikes, Zeitlin says.
And you don’t need to be a pro to spin up your own sauce. Most glazes come together in as little as 10 minutes with only a few ingredients—and you probably already have them in your fridge or cabinet. Read on for all the deets on how to craft the perfect formula. Then get cooking with some amazing homemade barbecue sauce recipes that put it all to the test.
What kind of barbecue sauce should you make?
If you’ve gone to a smokehouse or BBQ restaurant, you probably noticed a whole array of sauces on the menu, which are typically labeled by region of popularity. You’ll generally see eight kinds: Texas, Kansas City, Memphis, Nashville, North Carolina, Alabama, South Carolina, and Oklahoma.
A majority of them contain a sweet component—like brown sugar—but there are some important contrasts. South Carolina typically loves to add mustard, for example, while Oklahoma loves Worcestershire sauce in its recipe. So which type should you use as your inspo if you’re new to the homemade stuff?
Texas style, which is known for its sweet, tangy, and spicy taste, is a great choice for beginners, Alexis Tovias, cofounder of Barbs-B-Q, tells SELF. It’s best slathered on proteins like a peppery smoked brisket because the sweetness balances out the savory beef, Tovias says.
Texas-style sauce contains three primary ingredients that you likely have on hand, Frank Costantino, dean of the Culinary Institute of New York at Monroe College, tells SELF. You’ll need tomatoes (fresh, diced, pureed, or paste—anything works, really), a sweetener like sugar, and vinegar. Don’t be afraid to try variations, such as apple cider vinegar instead of traditional white vinegar. You can even sub in Worcestershire sauce, which is highly acidic and flavorful.
Should you use ketchup in your homemade barbecue sauce?
As we mentioned above, you need some form of tomato in your sauce. So does ketchup do the trick?
While it seems like a simple question, it’s actually a controversial one in the barbecue world: Experts are divided on whether or not ketchup should be used, though you’ll often see it in many homemade barbecue sauce recipes.
After talking to a couple of pitmasters and culinary experts, here’s our take: It all boils down to your preferences in taste and convenience—and what kind of sauce you’re after, Charnichart says. Ketchup is an inexpensive, speedy way to add a sweet tomato flavor. Because the condiment usually contains vinegar, though, it can be easy to accidentally go overboard on the acidity, says Costantino.
Depending on the type of sauce you’re making, this isn’t necessarily a dealbreaker. For example, Carolina sauces are typically known for having more tartness, so ketchup would be a fine addition to those recipes, he says. On the other hand, it may not go so well in an Alabama white barbecue sauce, in which the creamy mayo base is the star of the show.
What other ingredients should you add to homemade barbecue sauce?
This one is simple: spices! Seasonings are one of the best ways to boost your barbecue sauce. To start, consider adding paprika, onion powder, garlic powder, and salt and pepper, Charnichart says. Then, depending on your heat preference, you can kick it up further with other spices like cayenne or chipotle pepper flakes.
Try making an all-purpose blend for your sauce, Costantino says. His go-to spice combo for barbecue sauce includes salt, black pepper, garlic powder, and onion powder. For each cup of sauce, he adds one teaspoon of that all-purpose blend.
Vegetables like onions and garlic are another great addition, he says. The more you can build layers of flavor, the richer your sauce will be. For example, by caramelizing onions in a recipe you’re creating sweet notes for your glaze, he says
How to make homemade barbecue sauce in three steps
Getting BBQ sauce right doesn’t have to be complicated, especially if you follow these tips from Costantino:
- Decide if you’re adding ingredients like onions or garlic. If so, cook them down until tender before incorporating them into the sauce. Barbecue sauce is intended to be smooth, not chunky.
- Combine all your vegetables like the tomatoes, onions and/or garlic, seasonings, and condiments like ketchup or Worcestershire sauce in a pot, and cook the mixture on medium heat until it reaches a boil.
- Next, turn the heat down to low and simmer for 10 minutes—or longer if you want to hone in all those rich flavors. Remember to stir occasionally. You’ll know your sauce is done once it reaches a thick and sticky consistency. Not sure? It should resemble syrup.
How to elevate your homemade barbecue sauce recipe
To take your sauce to new heights, Charnichart recommends leveling up the liquids in your recipe. If your sauce calls for water, sub in a one-to-one swap for something more flavorful like lapsang tea, citrus juice, or even espresso, they advise.
You can also play around with infusing the sweetener in your recipe, they explain. Create a simple syrup—a one-to-one ratio of sugar and water—and steep it with fun ingredients. If you have any serrano peppers on hand, why not use some to spice up your sweetener? Carry that pitmaster energy of experimenting with flavors that pair well with grilled foods, and you’ll be on your way to making a banging sauce. Read on for a few recipes to get started.
Serene Herrera via House of Yumm1Texas BBQ Sauce from House of Yumm
This recipe balances sweet, spicy, and tangy as an ode to Texas-style barbecue sauce. Spices like red pepper flakes are infused with zesty apple cider vinegar and sugary molasses—perfect for slathering on jackfruit carnitas or brisket sandwiches.
Get the recipe here.
Immaculate Adamu via Immaculate Bites2Homemade BBQ Sauce from Immaculate Bites
Barbecue sauce is a great canvas for your favorite spices. This recipe leans toward the spicy and sweet side by stewing in smoked paprika.
Get the recipe here.
Sonja Overhiser via A Couple of Cooks3Homemade BBQ Sauce from A Couple Cooks
Not all recipes incorporate ketchup, but this sauce uses the condiment for a sweet, tomatoey flavor. Pair it with some grilled shrimp, on top of a burger, or on buttery steak.
Get the recipe here.
Erin Clarke via Well Plated4Barbecue Sauce from Well Plated
This sauce melds spices like cayenne pepper, mustard powder, and smoked paprika to ensure it’s packed with spicy and smoky flavors. Use it to baste ribs or as a spread on grilled seitan sandwiches.
Get the recipe here.
Laura Wright via The First Mess5Super Simple Maple BBQ Sauce from The First Mess
This recipe elevates traditional cane sugar with some maple syrup instead. Slather it on some tofu or grilled vegetables or add it to a stewed pot of baked beans.
Get the recipe here.
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