Homemade BBQ Sauce

By John Willoughby

Updated February 8, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Cook Time
5 minutes
Rating
5(4,198)
Comments
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Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.

Featured in: Mixed Grill, the American Way

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Ingredients

Yield:About 1½ cups

  • ⅔ cup ketchup

  • ½ cup cider vinegar

  • ¼ cup brown sugar

  • 2 teaspoons pimentón (smoked Spanish paprika)

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly cracked black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 118 calories; 1 gram fiber; 492 milligrams sodium; 1 gram protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

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Ratings

5 out of 5
4,198 user ratings
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Comments

David Blackwell

I would not change a thing. Except split the ½ cup cider to be ¼ cup cider + ¼ cup bourbon. Very good as a general cooking sauce. It is also a great way to take leftover grilled flank steak (or any cut of steak or pork), place it in the bottom of a slow cooker, pour this sauce over, and heat on high for two hours, or low for three or more. It becomes a very easy pulled steak or pork bbq sandwich.

So - I guess I did change a thing...

Erich Hayner

As almost everyone who has commented here has said, make your BBQ sauce YOUR BBQ sauce! I have never made the stuff the same way twice and never will. Experiment! One of the most admired sauces I have ever made consisted of blackberry puree and jam instead of ketchup. Rummage people!

Kevin Osinski

Sauce was good, particularly if, as suggested, you add some spicy paprika or cayenne. I wasn't so fond of it diluted and used as a mop, however. Thinning by 1:1 made it too dilute and flavorless. One part water to two parts sauce might be a better ratio.

William

Let's see...generic ketchup, which two of the main ingredients are sugar and vinegar, with more sugar and vinegar, two spices (random?) and S&P. How inventive.

Jamie

Excellent basic recipe. We added about 1-2 tbs of molasses to darken the flavor a bit, and 1-2,tsp. Of Worcestershire for a tiny bit of extra tang. This is now a staple

Jeff

What about B-B-Q sauce (and cocktails sauce) for pre-diabetics and diabetics who watch their added sugar intake? Catchup is out, and of course, brown sugar is sugar!

VP

At least regarding the ketchup, check out G. Hughes brand ketchup. Their products are sugar free. They make a huge variety of condiments, dressings, marinades, etc., all sugar free. I've been using their products for a couple of years now. I've found them to be pretty awesome.

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