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Homemade BBQ Sauce Recipe

Get the grill hot, because we are using a homemade BBQ sauce recipe that’s dynamite.

I offer many homemade barbecue sauce recipes, including sweet and spicy bbq sauce, habanero bbq sauce, blackberry bbq sauce and many more below.

Easy Homemade Barbecue Sauce Recipes #misshomemade | Thousands of recipes #MissHomemade

Do you want to learn how to make barbecue sauce from scratch? It’s easy and once you do, you’ll never buy bottled barbecue sauce again.

The first homemade barbecue sauce recipe is worth it’s weight in gold. I love it and everyone else does too. It is thick, and has the best sweet and spicy taste anywhere.

There are so many commercial and homemade barbecue sauces out there. Most people have favorites that were passed down by family members, so I have my favorites listed here for you to try.

The “Liquid Fire” Habanero BBQ sauce is very tasty and can be also used as an awesome “jerk sauce.”

If you are grilling tuna or chicken, you MUST try my blackberry barbecue sauce.

No time to make homemade grilling sauce?  Then pick up a bottle of Sweet Baby Ray’s – Honey Barbecue Sauce.  You won’t regret it.

Now, as promised, my favorite homemade BBQ sauce recipes…


1 cup homemade ketchup
2 TBS homemade worcestershire sauce
2 TBS homemade cider vinegar
2 TBS brown sugar packed
2 TBS pure homemade maple syrup
2 garlic cloves, finely chopped
1/2 tsp freshly ground black pepper
1 tsp smoked sweet paprika

Mix all ingredients together and bring to a boil. Simmer for 20 minutes until thickened.


1 (28 ounce) homemade ketchup
12 ounces homemade chili sauce
1/3 cup homemade mustard
1 TBS ground dry mustard
1-1/2 cups homemade brown sugar, packed
1 TBS freshly ground black pepper
1 cup white wine vinegar
1/4 cup homemade worcestershire sauce
1 or 2 dashes of homemade hot sauce
2 TBS homemade soy sauce
2 TBS vegetable oil
1/2 to 1 cup lemon juice
3 garlic cloves, peeled and crushed

Mix everything together in a sauce pan. Heat to boiling and cool to room temperature. Place in a glass bowl and chill overnight – ready to go the next day.

This homemade bbq sauce recipe using habanero peppers is a lovely, spicy and beautifully flavored grilling sauce.


If you want to learn how to make bbq sauce with this recipe, I have a word of warning. Please use gloves when handling these peppers; they are very hot.  A dash of Liquid Smoke goes a long way.

8 habanero peppers, (or to taste) seeded and chopped*
15.5 oz can of peaches in light syrup
1/2 cup molasses or honey
3 garlic cloves
dash of Liquid Smoke
2 TBS homemade yellow mustard
1/2 cup brown sugar, packed
1 cup white vinegar
2 TBS kosher salt
2 TBS paprika
1 TBS freshly ground black pepper
1 TBS ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp ground allspice (optional)

Place all of the ingredients in a food process or blender and liquefy. Place in a saucepan and cook for ten minutes. Pour into jars and refrigerate overnight before using.

*Use the seeds if you want it hotter.

This homemade BBQ sauce recipe is requested often with fish and chicken.  Delicious.


2 cups barbecue sauce (homemade is best, recipes above)
1/2 cup Thai chile sauce
1/4 cup homemade soy sauce
1/2 cup homemade blackberry jam

In a saucepan over medium heat, add the barbecue sauce, Thai chile sauce and soy sauce and whisk until it is simmering. Add the blackberry preserves and whisk to combine.

Cool and store in a tightly covered container in the refrigerator. Bring to room temperature before using.

Great on grilled chicken and tuna.


2 TBS butter
1/4 cup celery, finely chopped
3 TBS onion, finely chopped
3 garlic cloves, minced
2 TBS brown sugar, packed
2 TBS vinegar
1 TBS homemade Worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup, (homemade is best)
1 tsp dry mustard
3 TBS honey
dash (no more) of Liquid Smoke hickory or mesquite
1/2 cup bourbon or whiskey

In a skillet, melt the butter over medium-high heat and saute the celery, onion and garlic until translucent (not brown). Add the remaining ingredients and simmer over low heat until thickened.

You can double or triple it easily and should be stored in the refrigerator.

CANNING NOTE: This is a recipe where you: omit the butter and do NOT saute the celery, onion or garlic.

Ladle into clean canning jars while still hot from the stove. Process as pints or half pints for 20 minutes in a boiling water bath.

If you like KC Masterpiece BBQ sauce, you will love this recipe. Courtesy of TopSecretRecipes.com.


2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 TBS molasses
3 TBS brown sugar
1 tsp hickory-flavored liquid smoke
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp pepper
1/8 tsp paprika
1/8 tsp garlic powder

Combine all ingredients in a saucepan over high heat and whisk until smooth. Bring to a boil and reduce heat, simmer for 45 to 60 minutes or until thick. Cool and store overnight in the refrigerator so the flavors can develop. Makes 1-1/2 cups. Now if you are asked how to make bbq sauce, you can tell them. It’s my bbq sauce homemade, and so worth it.

Homemade BBQ Sauce Recipe

The next 3 homemade bbq sauce recipes are from Paula Deen. The Kansas City style barbecue sauce is usually used on pork ribs and beef brisket.


2 cups homemade ketchup
1/3 cup dark homemade brown sugar, packed
1 tsp celery salt
2 tsp homemade garlic powder
1 TBS homemade onion powder
1-1/2 tsp homemade chili powder
1 tsp black pepper, freshly ground
1-1/2 tsp cumin, ground
1/2 tsp homemade cayenne pepper
juice from 1 lemon
1/4 cup white vinegar
2 TBS homemade mustard
4 TBS homemade unsalted butter

In a medium saucepan, combine all of the ingredients except the butter. Bring to a simmer and cook over a low heat for 30 minutes. Just before serving, stir in the butter and allow it to melt through the sauce.

North Carolina style barbecue is pork. Pit-cooked, whole hog, pulled or chopped pork shoulder.

In eastern North Carolina, they call their barbecue sauce a finishing sauce, as it is served after roasting the meat. Generally served in a squirt bottle on the side. Just make sure to shake it up well before you put it on the meat.


2 cups homemade apple cider vinegar
2 lemons, juiced
2 TBS homemade brown sugarpacked
1 TBS homemade cayenne pepper or to taste
1 TBS homemade hot sauce or to taste
1 tsp kosher salt
1 tsp black pepper, freshly ground

In a large canning jar with a tight fitting lid add all the ingredients and shake. Place in the refrigerator for two days prior to using. Shaking occasionally. Shake well before using.

Memphis style barbecue is pork; ribs, tips and pork sandwiches. In the Bluff City, ribs and pulled pork are topped with a variation of tangy vinegar and tomato-based sauce.


2 cups homemade brown sugarpacked
3 TBS ground dry mustard
2 TBS ground black pepper
2 TBS homemade cayenne pepper or to taste
4 cups homemade apple cider vinegar
1 cup vegetable oil
3 TBS homemade tomato paste
1 cup homemade ketchup
1 (28oz) homemade tomato sauce
1 cup homemade grape juice
1/2 cup homemade Worcestershire sauce
3 lemons, washed, quartered, and seeded

To an unheated, large saucepan or stockpot add dry ingredients. Slowly add vinegar, whisking all of the dry into a paste. Add all other ingredients. Put pan over medium-high heat. Stirring frequently, bring sauce to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least two hours.

Move sauce from heat. Remove lemons with a slotted spoon. Let sauce cool for 5-10. Pour warm sauce into a blender or food processor. Pulse on for about 30 seconds. This will keep your sauce from breaking in the refrigerator.

Pour the finished sauce into containers and store in refrigerator until you are ready to use. It will keep in the refrigerator for up to six months.

Cook time: 2 hours 10 minutes
Makes 1 liter of sauce
Cook’s Tip: The longer the sauce cooks, the more it will reduce. If a thicker sauce is desired, an additional 1-3 hours is recommended.

A wonderful easy homemade bbq sauce recipe.


1 cup homemade worcestershire sauce
8 tablespoons (1 stick) homemade unsalted butter
juice of 2 lemons

Mix ingredients together and simmer for 10 minutes.

This delightful homemade BBQ sauce recipe courtesy of Ina Garten. It’s spectacular on chicken.


1-1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup homemade tomato paste
1 cup homemade cider vinegar
1 cup honey
1/2 cup homemade worcestershire sauce
1 cup homemade Dijon mustard
1/2 cup homemade soy sauce
1 cup hoisin sauce
2 tablespoons homemade chili powder
1 TBS ground cumin
1 tsp crushed red pepper flakes, or to taste

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.

Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Yield: 1 1/2 quarts

So good you may want to make a double batch of this homemade bbq sauce recipe. Courtesy of TopSecretRecipes.com.


head of garlic
1 TBS olive oil
2/3 cups water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 TBS soy sauce
1-1/3 cups dark brown sugar
3 TBS lemon juice
3 TBS minced white onion
1 TBS Jack Daniel’s whiskey (or more)
1 TBS crushed pineapple
1/4 tsp cayenne pepper

Cut 1/2 inch off the top of garlic and cut off the roots so the garlic will sit flat.  Remove the papery skin but leave enough so the cloves stay together.  Put garlic into a small casserole dish, drizzle olive oil over it and cover with lid or foil.  To roast the garlic, bake in a preheated 325 degree oven for 1 hour.  Remove garlic and let cool until you can handle it. 

In a medium saucepan, combine water, pineapple juice, teriyaki sauce, soy sauce and dark brown sugar over medium/high heat.  Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.

Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.  Measure 2 teaspoons into the saucepan and whisk to combine.  Add the remaining ingredients to the pan and stir.

Let the mixture simmer for 40 to 50 minutes, or until the sauce has reduced by half in size and is thick and syrupy.  Make sure it doesn’t boil over.

Makes one cup of glaze.

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