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Easy Barbecue Sauce

Rated as 4.8 out of 5 Stars
9

"I came up with this recipe via trial and error after running out of barbecue sauce one too many times. Now my family will not have any other kind. I make it in double batches and store it in a mason jar in the refrigerator. It can be canned for longer storage. You can add chopped garlic and less hot sauce, if desired."
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Ingredients

8 h 15 m servings 98
Original recipe yields 8 servings

Directions

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Footnotes

  • Cook's Note:
  • You can substitute 1 tablespoon onion powder for the chopped onion, if desired.

Nutrition Facts


Per Serving: 98 calories; 0.7 23.2 1.2 0 868 Full nutrition

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Reviews

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Omg thank you so much for sharing this recipe. My heart dropped when I got home from the store and realized that I didn't buy BBQ sauce for the sliced brisket I got. I was out! You saved the da...

This is a great base. I would give it five, but as is there is WAY too much sugar. I reduced to a 1/4 cup and it was still pretty sweet. I am glad that I didn't put the whole amount and trusted ...

We used dried onion, garlic from a jar, tapatilla hot sauce , mesquite flavor, Hoisen garlic sauce and omitted the fresh onion a few other things

I don’t normally enjoy barbecue sauces that are sweet, but I found this one to be a really solid and versatile base. I took others’ recommendations about cutting the sugar back. I also had to im...

Cut the sugar to 1/4 cup and add a tablespoon of Dijon mustard. This is better than any store bbq sauce you can buy.

All things good in life! I had different flavored ketchups and combined them into the amount of ketchup required. Absolutely delicious. Took leftovers, added currant jelly and cooked lil smok...

Wow so glad I found this recipe.Super easy and you can tweak this and that to your preference.Sauce is awesome just the way it is but I did cut back on the sugar but then again that is a persona...

3.2.16 I cut the brown sugar back to 1/4 cup (personal taste preference) and didn't use the liquid smoke (flavor we don't care for). For the hot sauce, I split it between Sriracha® and Frank's...