Barbecue Sauce

Here’s a Barbecue Sauce recipe that’s every bit as Sweet Baby Ray’s famous sauce. It’s all natural, made by you, and only takes a few minutes.

Course Pantry

Cuisine American

Prep Time 3

Cook Time 17

Total Time 20

Servings servings (1/4 cup each)

Calories 76kcal

In a non-reactive saucepan over medium-high heat, whisk together the ketchup, brown sugar, pineapple juice, molasses, liquid smoke, mustard, garlic powder, onion powder, and chili powder.
Bring the sauce to a low boil; reduce heat to low, cover, and simmer until flavors have blended, about 15 to 20 minutes. Stir in vinegar, then season to taste with cayenne, salt, and pepper (I like 1/2 teaspoon cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper).

Molasses: Substitute 1/4 cup dark corn syrup, honey, or maple syrup, or 3 tablespoons firmly-packed brown sugar (the flavor of the sauce will change).
Cayenne pepper: Add to taste (I like 1/2 teaspoon) or omit entirely.
Liquid smoke: In a pinch, substitute 2 teaspoons smoked paprika (the flavor of the sauce will change).
Yield: This Barbecue Sauce recipe makes about 4 cups (1 quart) barbecue sauce.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Cool the sauce completely, then pack into freezer-safe containers (I like to use pint jars). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.