I have been making this homemade sweet BBQ sauce for years now, and it’s always a hit in my family!
There are delicious variations of BBQ sauce out there, but this Sweet BBQ Sauce is my go-to and all-time favorite! It’s so versatile – use it as a condiment, dipping sauce, marinade, and so much more.
Homemade is great because you can make it exactly how you like it. I like my BBQ sauce on the sweeter, and less tangy or vinegary side. It’s quick and easy, and also make-ahead and freezer-friendly!
BBQ sauce is such a staple in the United States. In fact, I don’t know anybody that doesn’t keep a bottle of barbecue sauce in their fridge at all times. It’s a must, especially during the summer grilling season!
This is the best sweet BBQ sauce for ribs! Whenever I make my Slow Cooker Baby Back Ribs, I always make sure I have a big batch in the fridge. It’s also great for chicken. I use it all the time to make my Barbecue Chicken Salad and Spatchcock BBQ Chicken.
While store-bought sauces are super convenient, sometimes you just can’t find exactly what you want. Teriyaki sauce and this one are two kinds of sauces I like making at home.
The great thing about making your own barbecue sauce at home is that you can make it exactly how you like it. I personally like mine on the sweeter and less vinegar-y side, so that it’s not too overpowering.
You only need a handful of ingredients. Making sweet BBQ sauce is as easy as combining everything and simmering for just 20 minutes until thickened.
Why we love homemade sweet BBQ sauce:
- Quick and easy! Just combine everything and simmer for a few minutes. That’s it.
- Customizable: If you can never find one that is JUST right, making your own is a great option.
- Make-ahead friendly. Make it up to 2 weeks in advance! Oh and did I say it’s also freezer-friendly?
- Pairs with anything! Brush it on tender baby back ribs, spatchcocked chicken (or any chicken dish), dip your air fryer chicken nuggets in it, slather it on a classic burger, etc. The possibilities are endless.
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A Little Background on BBQ Sauce
There are so many ways to spell it: BBQ sauce, barbecue, barbeque…Regardless, we can agree on one thing: It’s DELICIOUS!
It is such a common condiment in the US that we don’t often think about its origins. Some trace it back to the 17th century in America’s colonial era. Over time, each region across the country has developed their own styles of barbecue sauce.
It is especially a true staple in the South. You’ll find several regional variations, such as Kansas City Style, Memphis Style, Carolina Style, and so much more. I’ve even seen more creative kinds like blueberry barbecue sauce.
Regardless of the region, the things that most BBQ sauces have in common are they have some sweetness (often from brown sugar or molasses), as well as acidity and tanginess (from vinegar). And of course, you can’t miss the ketchup, although some use tomato sauce too.
Ingredient Notes
Here are the ingredients I used to make my favorite sweet BBQ sauce. Per usual, the ingredient quantities can be found in the recipe card down below.
- Ketchup: This is the base ingredient! It adds body, flavor, and acidity from the tomatoes.
- Apple cider vinegar: Adds that classic tangy flavor profile.
- Dark brown sugar and molasses: Both add sweetness, color, and consistency.
- Worcestershire sauce: This is the secret ingredient that adds dimension and incredible flavor.
- Dijon mustard: Most barbecue sauces have a mustard-y flavor. I like to use dijon but regular yellow mustard is fine too.
- Seasonings: Smoked paprika, garlic powder, salt, and pepper
- Water: Just a little bit so that the sauce isn’t too overpowering.
Step-by-Step Tutorial
Making this sweet BBQ sauce is super easy and it comes together in no time! You can have the best BBQ sauce in under 25 minutes.
Step 1 | Combine all ingredients
Use a small 2-quart saucepan. Stir all the ingredients and combine.
Step 2 | Simmer
Bring to a boil and then reduce the heat. Simmer over low heat for about 20 minutes, uncovered, until thickened to taste. To prevent the bottom from burning, stir every few minutes.
As it simmers, taste it and adjust to taste. How are a few guidelines:
- Sweeter: Add more brown sugar.
- Thicker and sweeter: Add more molasses and ketchup, and simmer down 5 additional minutes.
- More acidic: Add more vinegar.
- Thinner: Add more water, a few tablespoons at a time.
- More flavor: Add more Worcestershire sauce or dijon mustard.
- Smokier: Add more smoked paprika. You may also use a dash of liquid smoke.
Step 3 | Let cool and store
If storing for later, let the prepared sweet BBQ sauce cool completely before transferring it to a container. I like to use mason jars or glass jars, as long as they have an airtight lid.
Make Ahead, Storage, and Freezing
Make ahead and store in the fridge in a sealed container for up to 2 weeks. Let it cool completely first. Mason jars work best.
You can also freeze it! I never actually thought about freezing BBQ sauce until recently when I made a huge batch for recipe testing, and let me tell you…it freezes pretty well! Freeze in a freezer-friendly container or bag for up to 3 months. Thaw in the fridge overnight.
You may also divide it up in smaller portions using Souper Cubes – this way, you can thaw smaller portions faster.
What to Serve with BBQ Sauce
The possibilities are endless! This is such a versatile sauce and condiment. Here are some of my favorites ways to serve it:
- Ribs, ribs, ribs! These tender Slow Cooker Baby Back Ribs go perfectly with sweet BBQ sauce.
- With chicken: Try my spatchcocked BBQ Chicken or BBQ Chicken Salad. Really, you can use it with a simple grilled chicken or pulled chicken.
- Make pulled pork or pulled chicken sandwiches with it. And don’t forget to make a side of this easy Stovetop Mac and Cheese!
- On pizza: I like to drizzle this Hawaiian Pineapple Pizza with the sauce. So good!
- Burgers: Slather some sweet BBQ sauce on a classic American Burger or Hawaiian Burger!
- Use it as a dip for Air Fryer Chicken Nuggets, or Roasted Potato Wedges.
If you’re a fan of homemade sauces, give these a try: Tzatziki Sauce, Romesco, Chimichurri, Homemade Teriyaki Sauce, and Avocado Crema.
Recipe FAQs
Yes, definitely.
Refrigerate in an airtight container for up to 2 weeks.
Yes, for up to 3 months in sealed freezer-friendly containers or bags. Thaw in the refrigerator overnight.
I am actually not familiar with canning, so I can’t say for sure. However, you may check this comprehensive guide on canning.
This recipe was originally published in 2020 and updated in May 2023 to include new photos and information.
Tips for Success
- Adjust the ingredient quantities to your liking, depending on what flavor profile you want. See notes in the recipe card below for how to adjust.
- When simmering down the sauce, stir every few minutes so that the bottom doesn’t burn.
- Before storing, let the BBQ sauce cool down completely first.
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Homemade Sweet BBQ Sauce
Equipment
Ingredients
- 1 ½ cups ketchup
- 1 tablespoon apple cider vinegar
- 1 cup dark brown sugar - packed
- ¼ cup molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ cup water - plus more as needed
- Salt and pepper to taste
Instructions
- Mix all the ingredients to a small saucepan until combined.
- Bring to a boil. Once it has come to a boil, reduce heat to low. Simmer for about 18 to 20 minutes until thickened, stirring every few minutes to ensure that the bottom doesn’t burn. As it's simmering, give it a taste and adjust ingredient quantities as needed (see notes below for guidelines).
- Let cool slightly if serving immediately. If storing, let cool completely first. Enjoy!
Notes
- How to adjust the ingredient quantities to taste:
- Sweeter: Add more brown sugar.
- Thicker and sweeter: Add more molasses and ketchup, and simmer down 5 additional minutes.
- More tangy: Add more vinegar.
- Thinner: Add more water, a few tablespoons at a time.
- More flavor: Add more Worcestershire sauce or dijon mustard.
- Smokier: Add more smoked paprika or a dash of liquid smoke.
- Make ahead and storage: Let cool completely and store in the fridge in a sealed container for up to 2 weeks.
- Freezing: Let cool completely and freeze for up to 3 months in freezer-safe container or bags. Thaw in the fridge.
- Apple cider vinegar: Distilled white vinegar.
- Dijon mustard: regular yellow mustard.
- Dark brown sugar: Light brown sugar. Do not use granulated sugar.
Steve Southwood says
Absolutely delicious. I’ve been buying shop bought for years and this is excellent. Family and friends love it.
Carlie says
You’re a Super Bowl hero. Thought I had plenty of sweet baby rays. Nope. Thought I had some more sticky sweet. Nope. Tried a different recipe and way too tangy not sweet enough. Came to yours and WINNER!! My little smokies are thrilled. My belly is thrilled. I didn’t do the cooking instructions I just mixed it and threw it in the crockpot with the smokies so hopefully it goes okay!
Tania says
Thank you so much for your kind words, Carlie!
Donna Tumulty says
Making this right now. This is my go to for barbecued chicken! I freeze it all the time.
Leslie says
I use this recipe but add at least one envelope of onion soup mix.
Andre Draw says
The last recipe I made of the wonderful sauce I was able to keep it at least 5 months in the fridge in a sauce dispenser bottle!
Glen says
Need to make it low sodium so used no salt ketchup works too
Claire says
Great flavor, so easy. Finished batch on ribs yesterday so making more right now.
Janet says
Ran out of KC Masterpiece so I made your
recipe. Love it! Much better than KC Masterpiece!
Jaimie says
I was just wondering if I would be able to can the sauce?
Tania says
Hi Jaimie, I’m actually not familiar with canning, especially since it needs to be done safely. So I can’t say for sure, sorry!
Jo Prisby says
Trying this recipe for the first time, and I’ve got to say I enjoy it… Simply to answer the Canning question I do not pressure can anything but I do water bath canning for a lot of different things like red sauce for pasta, pickle things, sweet pepper mustard, I even do my own stock. Again I’m not certified in canning but I don’t see why you couldn’t Can in a water bath.
Lilien says
It was good though I didn’t have all the ingredients, just used normal sugar, paprika, tomato paste and garlic will get all the ingredients then make a jar cause it costs alot in the shop and its too sweet for my taste.
Steve Southwood says
Can I use treacle instead of molasses.
Tania says
Hi Steve! I haven’t tried making it with treacle, so can’t say for sure. Sorry!
Amanda says
I have used this recipe so many times. A family favourite that is now my go-too bbq sauce recipe. Thanks for sharing!
Tania says
So happy to hear, Amanda!
Jeff says
Can I substitute smoked paprika for sweet paprika.
Tania says
Yes!
Carolynne Babin says
Love this recipe – easy to make and delicious!!! Can you freeze it after?
Carolynne
Tania says
Thank you!! I’ve never frozen BBQ sauce before, but I did some research and it looks like you can! Just transfer the fully cooled down BBQ sauce to a freezer-friendly, resealable bag. Get the extra air out and seal the bag. You can freeze it for 2-3 months!
Mildred says
Easy for me to follow. Thank you