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.
This my 2nd time making the #5 sauce and it’s excellent. Thanks for sharing.
James
I am so glad you like it James!!!
This is a comment and a question. First, I did make this barbecue sauce and it is FABULOUS! I am a man, 63, and if I can do it anyone can. Every bottle of it I gave away was followed by a request for more the next time I make it! Thanks for all the work you do to put up a great website with great recipes! KEEP UP THE GREAT EFFORT! Nowhere in the NUMBER 5 recipe does it state how many minutes you process the jars once they are filled and ready to be canned. You say 5 to 10 minutes for the killing of bacteria, that sounds great, but is there a specific time for this NUMBER 5 Sauce? I can all my tomatoes every year from my garden, like 72 quarts a year at least, and each batch of 7 quarts is in the canner for 57 minutes. Please get back to me with the number of minutes you recommend for the NUMBER 5 Sauce. Thanks. Sincerely yours, Steve Lasslo, Utah
I’m so glad you like it, Steve! Sounds like you are the man to know in your town!!!! I sure do appreciate the encouragement! If you are storing it in the fridge there is no need to can it, if you are canning to store at room temp I do 5 minutes for half pint and 10 for pint, but of course that time starts counting down once the canner reaches boiling and you put the lid on.
There is NOTHING like garden canned tomatoes :).
Hey Steve! The time that you process the jars depends on the size of the jars. This page has a great chart that will help you determine that with this or any other canning recipe 🙂 http://nchfp.uga.edu/how/general/selecting_correct_process_time.html
For pints, I usually do thirty minutes. Keep in mind that is once the water comes to a full rolling boil 🙂 Thanks for being here, Steve!!
Hello Christy,
I was looking over your Christy’s Number 5 BBQ Sauce recipe. It sounds delicious but it calls for 8 TBSP corn starch. It’s not safe to can anything using corn starch or flour. You could use clear jel in place of the corn starch to safely can this or cook longer and it’ll thicken/cook down on it’s own.
Thank you for sharing all these wonderful recipes. Looking forward to making some.
Hope you have a wonderful & Blessed day!
Wow, this stuff is wonderful! I only made a quarter of a batch since it’s just the two of us, but I can already tell I’ll be making the full batch next time. It has the perfect balance of flavors – all your hard work finding the right recipe really paid off! Thanks for another great recipe…it’s definitely a “keeper” for us 🙂
I am so glad you liked it Julia!!!
I want to make this sauce and I’m wondering if I can use this recipe to replace Golden Eagle or Yellow Label Syrup —-
Golden Syrup
1/4 cup sugar
1/2 teaspoon vinegar
1 teaspoon water
1/3 cup light corn syrup
Put sugar in small heavy pan and shake pan so the sugar is in an even layer. Sprinkle it with vinegar and water. Cook over low heat, without stirring, for 5 minutes.
Increase heat to medium and cook until syrup has taken on light caramel color, 5 to 6 minutes. Immediately remove from heat and pour in corn syrup. DO NOT STIR, but let it bubble for 2 to 3 minutes. When bubbling stops, stir well. Pour into sealed container. It can be stored at room temperature for several months.
I would probably have to multiply recipe X6 to make enough … NO PROBLEM
Let me know what you think please.
Thanks for your time!
I’m afraid I’ve never tried that recipe or saw it before, the vinegar jumps out at me as I don’t believe that is in Golden Eagle. How do you feel about substituting honey though? You could just sub it measure for measure.
Thanks Christy, I think I will use trial and error in a small batch and let you know which works. It is a small amount of vinegar but I think it may have something to do with the “bubbling” ….. might not work if it’s left out. Golden syrup is used in Australia and Europe and this was recommended for North America where it is not available, usually used in dessert recipes, so it must be sweet.
If golden syrup is available bottled and pre-made where you are, I’m sure that would work as well :). I would just go with what is the easiest to obtain.
Put this on pizza…good stuff
What a great recipe. My husband made a big batch on the weekend so we could share with friends. It turned out wonderful. Everyone loved it. Your recipe is definitely a keeper.
How sweet!!! I am so glad that everyone enjoyed it!!!