*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 my gut to start small. I also tried it again with about a TB Dijon mustard and a clove or two (1 tsp granulated) of crushed garlic.
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 day. I was almost out of ketchup so I only made half of a batch. I didn't have the privilege of waiting 8 hours so I simmered it for a couple min to blend flavors. It was delicious.
Awesome sauce! I use this recipe all the time but the best version I’ve made has 1/4 cup of Hickory Smoked Maple Syrup (real) instead of the 3/4 cup of brown sugar. Also, if I use the sugar I cut it in half. I use Heinz ketchup which is already pretty sweet.
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 personal preference.Thanks for the recipe.
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 improvise a bit on the Asian notes, using soy sauce instead of teriyaki because that’s what I had on hand. (Probably a good move, to further cut the sugar content for me.) I also added some garlic and smoked paprika. It is spicy and delicious.
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, which was just about spot on for us. I like the little bit of the Asian flavor from the teriyaki sauce and that little kick you get from the hot sauce. Used this as a basting sauce on some grilled boneless/skinless thighs, and we thoroughly enjoyed it. Joyce, thanks for sharing, this sauce has a lot of possibilities.
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 smokies for football snacks. Winner!
This was delicious! I used soy sauce instead of teriyaki and fresh tomato paste instead of ketchup, then added some honey, bourbon, molasses, and extra spices to add more depth and to reduce the commercial ketchup flavor. I also cooked it to get the perfect consistency, though it was delicious right out of the gate.
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