Homemade BBQ Sauce

Years ago I was always making homemade BBQ sauce. A couple weeks ago, I realized I hadn’t made any in a very long time and I needed to go back to making it. In fact I really had to go back through some recipes and come up with the perfect one to share with you first. Jimmy has always loved my homemade BBQ sauce and I couldn’t wait to share it with the kids, especially JJ. He loves BBQ sauce, just like his daddy.

There are so many things that pair with this BBQ sauce. We use it for chicken chicken wings (hubs favorite), baby back ribs, (bet you are singing that baby back ribs song), salmon and shrimp. This one has a little bit of sweet and a little hit heat.

We don’t use ketchup in our family, I know you think we are weird. But we really don’t use ketchup, in fact in my kids see it, they say eww gross. So the base of this sauce is tomato sauce. I use a little bit of tomato paste for a thicker sauce. For the sweetness we use, molasses and brown sugar. I mean I love brown sugar, it just makes so many things better. A little bit of vinegar for a just. hint of tang. Paprika for some spice. Want a little bit more heat? Add a sprinkle of cayenne pepper. I think salt, pepper and garlic powder are always to taste. Everyone’s taste buds are a little different.

Tell me what protein you will pair this recipe with?

Love from my Kitchen ????




  • 1 tbsp olive oil
  • 1 medium size onion diced into small pieces
  • 2 garlic cloves minced
  • 15 oz can of tomato sauce
  • 2 tbsp tomato pasta
  • ¼ cup apple cider vinegar
  • ½ cup brown sugar
  • 1 tbsp molasses
  • 3 tbsp Worcestershire Sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp paprika



  1. In a 3 qt saucepan add olive oil and diced onion. Saute on medium heat, until the onions are cooked.
  2. Turn down heat to low and add in remaining ingredients. Stir frequently for about 20 minutes. 
  3. Let sauce cool before storing in an airtight container or jar if not using right away. 
  4. BBQ sauce will stay fresh for 1 week in the refrigerator in a jar or airtight container.
Ready in 20 minutes


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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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