Homemade BBQ Sauce
Published Jun 24, 2019 | Last Updated Apr 20, 2026
The key to making a truly flavorful rib begins with the perfect rub and BBQ sauce. The pre-made sauces in the stores have a fake smoky flavor and contain way too much sugar. If you opt for the brands in most natural food stores, you will find less preservatives and synthetic flavorings, but you usually still see added sugar in some form. You might not think of BBQ sauce as having so much sweetness, some popular brands even contain up to 16g of sugar per serving - phew!
So, with all that in mind, I decided to make my own. I also decided I wanted to go completely from scratch and start with fresh, summer tomatoes instead of ketchup. This helps further reduce the added sugar and chemical content, and I really get to develop my own flavors.
Makes 3 cups
Two summers ago, my husband and I bought a smoker and started a weekly tradition of smoking meat whenever the weather allowed. Occasionally, we try something new like pork shoulder or brisket. But our favorite has always been (and will always be) pork ribs!
This BBQ sauce is a homemade alternative to preservative-filled grocery store sauces. You'll find this on my proteins through most of the summer months – hope you enjoy it as much as I do!
Today, I’m sharing the recipe I created—and I’m not above saying I’m pretty proud of it! I hope you like this sauce as much as we do. Try it on ribs and other grilled meats. Then, let me know what you think in the comments below. This recipe is best when made a day ahead, as the sauce gets better as it sits.
Happy grilling!
The Main Ingredients You’ll Need
Onion & Garlic - base flavors
Tomato Paste - helps to thicken
Canned Tomatoes or Fresh Tomatoes - canned tomatoes are always consistent, this is the base of your flavor, so if you dont have ripe, fresh tomatoes, used canned!
Molasses - it’s in here because it is nutrient dense, thick and deeply sweet. Taste that’s somewhere around caramel or burnt toffee, but with a slightly bitter and minerally flavor. It is a rich source of iron, calcium, magnesium, and potassium.
Other- Apple Cider Vinegar, Worcestershire and Tamari - bring acidity and saltiness
Paprika - If using this on meat that is going in a smoker, use regular paprika. If you don’t have a smoker and are cooking the meat on a grill or in the oven, replace it with smoked paprika to add that smoky element.
Sweeteners: maple syrup, apple juice, brown sugar
Spices: paprika, cumin, mustard powder, chili powder, cayenne, salt, alspice
Why Make Your Own BBQ Sauce
We do a lot of BBQ at my house which means our foods is going to get a smokey flavor from the grill or smoker. So many sauces have a fake smoke added into it, which we don’t need. Plus sometimes that flavor just tastes a bit fake. The other issue is many BBQ sauces are full of sugar. I wanted to have a version where I could control where the sweetness was coming from, without any junk.
Sweeteners in this Recipe
I’ve used 4 different sweeteners in this recipe: molasses, maple syrup, apple juice and brown sugar. This helps to layer flavors and create a complex and rich taste. You can omit the brown sugar and just add a little more maple syrup. I don’t recommend you replace the others as they bring other flavors to the recipe on their own.
Variations
Cherries - Add in some fresh cherries for a fruit-forward flavor
Plums - I’ve also added plums when I had a plum tree in my backyard.
Bacon - You can’t go wrong with bacon, or just use the drippings, Will add saltiness and smokiness to your sauce
Heat - want your sauce hotter? Add in your favorite hot sauce
Mustard - take this a Carolina direction and add some powdered mustard or prepared mustard
Printer-Friendly Recipe
Homemade Low Sugar BBQ Sauce
This BBQ sauce is a homemade alternative to preservative-filled grocery store sauces. You can control the sweeteners and make swaps which I've added in the notes section.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped, about 1½ cups
- 3 garlic cloves, chopped, about 1 tablespoon
- 6 oz. tomato paste
- 1 cup diced, canned tomatoes
- 1 cup apple cider vinegar
- ½ cup molasses
- ¼ cup Worcestershire sauce
- ¼ cup tamari
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup apple juice
- 1 tablespoon paprika
- 1 tablespoon cumin
- 2-3 teaspoon mustard powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- ⅛ teaspoon allspice
- Bacon fat (to preference)
Instructions
- Place a large saucepan or pot over medium heat and add the oil. When hot, add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and stir for another 30 seconds.
- Add the remaining ingredients and bring close to a boil. This should take about 2-3 minutes. You will see bubbles along the edges of the sauce.
- Reduce the heat and simmer gently for 30 minutes. Stir intermittently.
- Remove from the heat and let sit for 30 minutes to cool.
- Pour into a food processor and process for 1 minute or until the larger pieces are broken down. It will still be a little thick. If you want a completely smooth sauce, pour into a blender instead. If it’s still too thick, add a little water or chicken stock.
- Taste and adjust sweetness if desired. This will get better as it sits, so make it a day ahead and taste it the next day before you make any adjustments.
Notes
Worcestershire sauce (I recommend Robbie’s All Natural – gluten free and vegan)
If using this on meat that is going in a smoker, use regular paprika. If you don’t have a smoker and are cooking the meat on a grill or in the oven, replace it with smoked paprika to add that smoky element.
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