This apple cider BBQ sauce is one of my favorite sauces to make in the fall. Sweet, tangy, and smoky, with subtle sweet apple cider notes, it’s perfect for glazing, dipping or grilling. And it comes together in just 25 minutes!
I love it slathered on pork, chicken, and ribs but it’s also great for roasted veggies and smothering my favorite apple cider pulled pork. It’s really delicious!
If you’re lucky enough to live in the Midwest, you’ll know how much we love fall and apple cider season, which always inspires me to bring those cozy flavors home. My apple cider BBQ sauce is the perfect way to do that!
The apple cider flavor is nice and subtle, more like apple cider infused. Much like my sweet BBQ sauce recipe, it is easy to make with a handful of ingredients, and you can even swap in Simply Apple Juice if you don’t have fresh cider on hand.
Try it with my Apple Cider Pulled Pork (makes great sandwiches!) or Apple Cider Pork Roast. We also love it on these fall-apart tender crockpot baby back ribs for a twist on classic BBQ sauce.
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Why I Love This Recipe
- Balance of flavors. It’s sweet, smoky, tangy, infused with sweet apple cider notes.
- Easy to make. In just 25 minutes you’ll have enough to fill a jar with apple cider BBQ sauce.
- Versatile. It pairs well with meat, veggies, and everything else in between.
- Make ahead and freezer friendly.
Ingredient Notes
You only need a few simple ingredients to make this recipe. Below, I included a few notes from recipe testing that I hope you find helpful.
- Unfiltered apple cider: A fall staple! If out of season, feel free to swap with Simply Apple Juice.
- Apple cider vinegar: Adjust the amount to taste. If you’re looking for a tangier BBQ sauce, add a bit more.
- Applesauce: This will add nice extra fruity apple flavor!
- Ketchup: The foundation of most BBQ sauces, it gives it the red color and unique tomato-based flavor.
- Brown sugar: For sweetness and that molasses-like consistency. Either light or brown works.
- Worcestershire sauce and dijon mustard: For depth of flavor and tang that balances out the sweetness.
- Smoked paprika, garlic powder, and onion powder: The perfect blend of spices for incredible flavor and smokiness. Salt and pepper as neeed.
Ingredient quantities are listed in the recipe card down below, as always.
How to Make Apple Cider BBQ Sauce
Prepping the ingredients for the sauce takes just 5 minutes, and the rest is just simmer time. Let’s make it!
Step 1: Add all the ingredients to a medium saucepan. Use a whisk or wooden spoon to stir until everything is combined.
Step 2: Bring to a light boil over medium-high heat, then lower to simmer for 20 minutes until thickened. Adjust with more brown sugar for sweetness or vinegar for tang.
Step 3: Remove from the heat and let it cool slightly. Use your apple cider bbq sauce with pulled pork, sandwiches, or store it for later.
Tips for Success
- This recipe makes 2.5 cups.
- Aim to use good quality unfiltered apple cider, especially the unfiltered ones that have a darker color. Those have stronger apple flavors.
- Apple cider substitution: If you can’t find unfiltered apple cider, substitute with the pure pressed Simply Apple juice specifically (in the refrigerated juice section). Do not substitute with the light color apple juice.
- Simmer over low heat (just a gentle simmer), otherwise the sugar can burn.
- Stir every few minutes to prevent the sugars from burning.
Storage and Freezing
Make ahead: Cook the apple cider BBQ sauce fully as directed. Once it has completely cooled, transfer it to a mason jar with a tight fitting lid.
Storage: Store in the fridge, sealed, for up to 2 weeks.
Freezing: Let the sauce cool, then transfer to a freezer-safe container, leaving room for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop if needed.
Recipe FAQs
This apple cider BBQ sauce is apple-infused throughout, more of a subtle apple aroma than an overpowering taste. It contains 1 cup of apple cider, ½ cup apple sauce and ¼ cup of apple cider vinegar.
Start by making the sauce as directed and letting it simmer. After it’s done, give it a taste and adjust, letting it simmer for another few minutes. Add brown sugar for sweetness, vinegar for tang, or smoked paprika for more smokiness.
Make sure to simmer with the lid uncovered. For a thicker sauce, simmer a little longer. It will also thicken as it cools.
It makes 2 ½ cups.
Pairing and Serving Ideas
I created this apple cider BBQ sauce specifically to pair with my apple cider pulled pork, so definitely give that a try!
You can also use it as a dipping sauce! Try it with my Baked Popcorn Chicken. Love apple cider? Try my slow cooker apple cider recipe!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Apple Cider BBQ Sauce
Equipment
- Saucepan
Ingredients
- 1½ cups ketchup
- 1 cup unfiltered apple cider
- ½ cup applesauce
- ¼ cup apple cider vinegar - plus more to taste
- ⅓ cup brown sugar - plus more to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper - to taste
Instructions
- In a medium saucepan, add all the ingredients. Stir to combine.
- Bring to a light boil, then reduce to a low simmer. Simmer for about 20 minutes until thickened, stirring occasionally.
- Optional: Adjust to taste and simmer for a few more minutes. Sweeter – add more brown sugar. Tangier – add more cider vinegar.
- Let the BBQ sauce cool slightly. Serve over pulled pork, chicken, or anything you’d like!
Notes
- Use unfiltered apple cider. The darker the color, the better the quality and stronger the apple flavors.
- If you can’t find apple cider, a good substitute is pure pressed Simply Apple Juice. Don’t substitute with the clear-color apple juice.
- Simmer uncovered to let the extra moisture evaporate for thickening.
- Adjusting flavor: Sweeten with extra brown sugar, add more vinegar for tang, or boost smokiness with paprika.
- Make ahead and storage: Make ahead and keep in the fridge for up to 2 week.
- Freezing: Freeze cooled sauce in a freezer-safe container, leaving room for expansion. Keeps well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
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