Enjoy this tangy homemade BBQ sauce that's made with a handful of pantry staples and is ready in about 5 minutes. It’s perfect for dipping, topping burgers or using for your favorite BBQ recipes. It’s so easy to make - just mix and serve - no cooking required!
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This is my easiest barbecue sauce recipe and is the one I love using for my Slowcooker Pulled Pork. It's also a staple for most of my summertime cookouts - perfect for some smoked Poor Man's Burnt Ends using chuck roast.
Why you’ll love this recipe
- Fast to make – it can be made in about 5 minutes – no cooking required and you probably have all the ingredients in your pantry
- Economical – save money by making your own!
- Easy to customize – if you want to customize the flavors, you’re in control!
- Special diet friendly – this recipe is low-carb, keto-friendly, with a low-FODMAP variation (see Making a low-FODMAP sauce, below)
Ingredients
For complete instructions and measurements, see the recipe card below.
- Ketchup – use your favorite brand. One of the best reasons to use ketchup is that it already has spices and flavorings.
- Red wine vinegar – you can also use apple cider vinegar, which I find is more tangy
- Worcestershire sauce – adds delicious umami flavor
- Molasses – contributes a rich, earthy sweetness
- Sweetener – I like to use powdered stevia, but you can use any sweetener you wish
- Mustard – Dijon adds the best flavor, but regular yellow mustard is also a good choice
- Onion powder – omit for low-FODMAP
- Garlic powder – omit for low-FODMAP
- Black pepper – adds an earthiness and bit of spice
- Red pepper flakes or Aleppo pepper – for a hint of heat. Aleppo pepper adds a slight smokiness. You can read more about Aleppo in my Aleppo pepper ingredient spotlight.
- Salt – my favorite salt to use is kala namak black salt. You can read more about it in my Kala Namak Ingredient Spotlight. It adds an extra umami flavor that is unmatched by regular salt.
Making a low-FODMAP BBQ sauce
For a FODMAP-friendly recipe, use a ketchup such as Fody Foods ketchup that uses low-FODMAP spices and seasonings.
This recipe includes onion and garlic powder, which should be omitted if you want keep the recipe low-FODMAP. They add some extra flavor, but they’re not essential and the sauce will still be absolutely amazing.
If you don’t have any low-FODMAP ketchup around, check out my Low-FODMAP Barbecue Sauce recipe that’s made with tomato sauce. It pairs ridiculously well with my Low-FODMAP Seasoning for Barbecue.
The small amount of molasses included in this recipe is safe for all stages of the low-FODMAP diet.
Instructions
This no-cook BBQ sauce takes two simple steps:
Combine all of the ingredients in a medium bowl except the salt (see Expert tips below).
Whisk together until thoroughly mixed.
Expert tips
- Add the salt last, after a taste test. Ketchup and Worcestershire both contain salt. Salt tolerance can be very individual, so I recommend tasting the mixture before adding the salt and then add it in at the end if you feel it still needs it. I always add it.
- Let the sauce sit in the refrigerator for 2-3 hours before using, if you can. Overnight is best. This gives the flavors time to blend and grow before serving. It’s not essential, but the flavors do meld together over time.
How to store
Store in a sealed container in the refrigerator for up to 2 weeks. If it won’t be consumed in that time, consider freezing it.
How to use
- Condiment – top burgers, hot dogs, sausages, sandwiches and more!
- Dipping sauce – use it to dunk fries, wings, meatballs or even this amazing Smoked Flank Steak
- Marinade – it’s wonderful for chicken, shrimp or pork. Marinate meat, poultry or fish for a few hours or overnight for a delicious main course.
- Pizza sauce – BBQ pizza is just so good. Use in place of a tomato base on a Homemade Pizza Crust, or drizzle on top of BBQ chicken or cheese pizza.
- Baste – brush onto Smoked Beef Ribs or use to make these succulent Chuck Roast Burnt Ends on the smoker. It’s also fantastic on grilled vegetables or tofu.
Variations
- Hickory BBQ – add a touch of hickory liquid smoke. About a ½ teaspoon should be plenty.
- Smoky BBQ – add about ⅛ teaspoon of smoked paprika for an earthy, smoky flavor
- Spicy BBQ – add your favorite hot peppers, cayenne, sriracha or Tapatio
- Chipotle BBQ sauce – chipotle peppers or dried chipotle powder add heat and a nice smoky flavor
- Add powdered orange peel – orange is delicious with barbecue. Add a teaspoon or two of dried orange peel powder for a citrus flavor without adding extra carbs. I love to add this.
- Whole30 BBQ sauce – omit the Worcestershire, sweetener and molasses. Use a Whole30 ketchup and date paste for sweetness. Superb!
FAQ
There are a few options for a Worcestershire alternative. Coconut aminos, soy sauce and tamari provide a similar umami flavor and are also great vegan substitutes for Worcestershire.
Yes! Pour into freezer-safe containers and freeze for up to 6 months.
Yes, it can go bad, even though it is fairly resistant to spoilage. Vinegar is a natural preservative and will make it last longer than other sauces. Store bought bottles last longer because they have undergone a pasteurization process, where homemade does not.
If it smells off, has a change in texture or color, it’s best to toss it. Keep in mind, if you use peppers in your recipe, they tend to oxidize and can cause your sauce to turn brownish. However, when in doubt, throw it out.
Yes. Homemade sauces should be stored in the refrigerator at all times. Store bought should be stored in the fridge after opening the bottle. It stays safe if stored at room temperature for only a short period of time (1-2 hours maximum).
Try these other amazing sauces for BBQ
Rubs that compliment BBQ sauce
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Homemade BBQ Sauce – easy no cook
Ingredients
- 1.5 cups ketchup
- ¼ cup dijon mustard (or yellow mustard)
- ¼ cup stevia powder (or sweetener of choice)
- ⅛ cup red wine vinegar (or apple cider vinegar)
- 2 tablespoons molasses (blackstrap is best)
- 1 teaspoon onion powder (omit for low-FODMAP)
- 1 teaspoon garlic powder (omit for low-FODMAP)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (or Aleppo pepper. Read more in my Aleppo Pepper Ingredient Spotight.)
- ½ teaspoon salt (I like to use kala namak. Read more in my Kala Namak Ingredient Spotlight.)
Instructions
- Combine ingredients in a medium bowl and whisk until thoroughly mixed.
Notes
Expert tips
- Add the salt last, after a taste test. Ketchup and Worcestershire both contain salt. Salt tolerance can be very individual, so I recommend mixing the salt into the recipe at the end if you feel it still needs it. I always add it.
- Let it sit in the refrigerator for 2-3 hours before using, if you can. Over night is best. This gives the flavors time to blend and grow before serving. It’s not essential, but the flavors meld together and improve over time.
How to store
Store in a sealed container in the refrigerator for up to 2 weeks. If it won't be consumed in that time, consider freezing it.Variations
- Hickory BBQ – add a touch of hickory liquid smoke. About a ½ teaspoon should be plenty.
- Smoky BBQ – add about ⅛ teaspoon of smoked paprika for earthy, smoky flavor
- Spicy BBQ – add your favorite hot peppers, cayenne, sriracha or Tapatio
- Chipotle BBQ sauce – chipotle peppers or dried chipotle powder adds heat and a nice smoky flavor
- Add powdered orange peel – orange is delicious with barbecue. Add a teaspoon or two of dried orange peel powder for a citrus flavor without adding extra carbs. I love adding this.
- Whole30 BBQ sauce – omit the Worcestershire, sweetener and molasses. Use a Whole30 ketchup and date paste for sweetness. Superb!
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Adrian says
Ok so I commented on the ribs page too because they were so perfect. I just wanted to say that I loved this sauce even though I don't eat sugar-free. Maybe I'll start - haha. The flavors just as good as store bought if not better. Family loved it, so thanks!
Tracey Hatch-Rizzi says
Hi there, Adrian!
I'm super happy that you and your family loved these recipes! It totally makes my day and I appreciate you letting me know how you liked them. This sauce tends to be our go-to most of the time because it's so simple to make.
Happy cooking,
Tracey