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This sweet and smoky Easy Homemade BBQ sauce is packed with flavor—perfect for everything from juicy chicken to savory tofu!
Know Before You Scroll
Servings: 4
Prep: 5 minutes
Cook: 5 minutes
Sweet, sticky, smoky, and just a little bold. Think BBQ sauce all grown up—with rich honey, a splash of bourbon, and a kiss of smoke. Total flavor bomb.
Super easy. Stir, simmer, done. No fancy techniques, just big payoff.
Ketchup, soy sauce, balsamic vinegar, honey, bourbon, molasses, corn syrup, smoked paprika or liquid smoke, salt.
Small saucepan, spoon or whisk, measuring cups and spoons.
Let it simmer just until thick and glossy. Too long and it can get too sticky or overly reduced.
No time to measure spices? Use a pre-mixed BBQ rub and a dash of liquid smoke to get a similar vibe, fast.
No bourbon? Try apple juice with a splash of vanilla for a booze-free version that still brings warmth and depth.
Creating This Recipe
So I tested a lot of BBQ sauce variations before landing on this one. Some were way too tangy, others leaned super sweet, and a few just felt like ketchup with extra steps. I was looking for that perfect homemade BBQ sauce—bold, glossy, and full of flavor—with just the right balance of smoky, sweet, and savory.
After a few duds (and one very questionable batch with way too much molasses), this one came together like magic. It’s rich without being heavy, smooth enough to brush on anything, and layered with flavor thanks to honey, ketchup, a splash of bourbon (yes, that’s happening), and a hint of smoked paprika to give it that grill-master depth—even if you’re just simmering it on the stove.
Whether you’re slathering it on ribs, burgers, pulled chicken, or using it as a dip for fries, this BBQ sauce brings serious homemade energy—and once you make it, there’s no going back to store-bought.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Stir It All Together
In a saucepan stir together the ketchup, soy sauce, balsamic vinegar, honey, bourbon, molasses, and corn syrup. Then we’re hitting it with a little smoked paprika—or liquid smoke if you’re going that route. Give it a good stir to bring all those flavors together. Sweet, tangy, smoky… the dream team. Make sure that honey and molasses are fully mixed in.
Let It Simmer
Now we’re bringing it to a simmer. Keep the heat medium-low and let it bubble gently for about 5 minutes. You’ll see it start to thicken and get nice and glossy.
Once it’s thick and sticky, take a quick taste. Add a pinch of salt if it needs it. Then take it off the heat and or store it in the fridge until you’re ready to use it.
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves 4
- ▢ ⅔ cup ketchup
- ▢ 3 tablespoons soy sauce
- ▢ 1 tablespoon balsamic vinegar
- ▢ ½ cup honey
- ▢ 5 tablespoons bourbon
- ▢ 1 teaspoon molasses
- ▢ 1 teaspoon corn syrup
- ▢ 1 teaspoon smoked paprika ( or liquid smoke to taste)
- ▢ salt to taste
Add all the ingredients to a saucepan, stir well and bring the mixture to a simmer.
Simmer for 5 mins until thickened and sticky, taste for seasoning, and add salt to taste, then remove from the heat and set aside until need
Erren’s Top Tips
Use low heat to avoid burning the sugars.
This BBQ sauce is full of sugar from the honey, ketchup, and molasses, which means it can burn quickly if the heat’s too high. Keep it at a gentle simmer and stir often.
Go slow when simmering.
Five minutes is usually enough to thicken the BBQ sauce, but if you want it extra sticky, give it a minute or two longer—just don’t walk away from the stove.
Adjust the smokiness.
Start with a little smoked paprika or liquid smoke, then build from there. A tiny bit goes a long way!
Don’t skip the salt.
Salt brings balance to the sweetness and enhances all the flavors. Taste after simmering and adjust as needed.
Use a silicone brush for glazing.
If you’re brushing this onto ribs, a silicone brush gives you that glossy, even coat without clumping or pulling.
Make it alcohol-free.
No bourbon? No problem. Swap it for apple juice plus a splash of vanilla extract to keep that sweet depth without the booze.
Storage & Freezing Instructions
To Store:
Let the BBQ sauce cool completely, then transfer to an airtight container or glass jar. Store in the refrigerator for up to 1 week.
To Freeze:
Yes, you can freeze it! Let it cool, then pour into a freezer-safe container or bag (leave a little room for expansion). Freeze for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove or microwave before using.
To Reheat:
Warm over low heat on the stovetop, stirring occasionally, until it reaches your desired consistency. Add a splash of water if it’s too thick straight from the fridge.
Calories: 236 | Carbohydrates: 51g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 800mg | Potassium: 219mg | Fiber: 0.5g | Sugar: 47g | Vitamin A: 451IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
FAQs
How long does homemade BBQ sauce last?
Homemade BBQ sauce will last up to 1–2 weeks in the fridge when stored in an airtight container or jar. For the freshest flavor, use it within 7 days. If it contains fresh ingredients like garlic or onion, be extra mindful of the smell and texture before using.
Can I freeze homemade BBQ sauce?
Yes! BBQ sauce freezes really well. Let it cool completely, pour it into freezer-safe containers or zip-top bags (leave a little room for expansion), and freeze for up to 3 months. Thaw overnight in the fridge before using.
Do I have to use bourbon?
Nope! If you prefer to skip the alcohol, swap in apple juice with a splash of vanilla extract. You’ll still get a rich, sweet flavor without the booze.
Why do I need both molasses and corn syrup?
Molasses adds depth and richness, while corn syrup helps create that sticky, glossy texture. You can skip the corn syrup if needed, but it helps with the shine and consistency.
English (US) · 