This homemade bbq sauce recipe is a tasty addition to your summer grilling menu! It has a sweet & smoky taste that is incredibly delicious! Plus, it’s easy to make and perfect for canning.
Homemade Sauces Are The Best
When I think of summer foods, I think of fresh fruit, delicious salads, and all of the amazing grilling recipes! To me, what makes or breaks a grilling recipe is the barbecue sauce. I’ve been dying to try making my own homemade bbq sauce, and I have finally discovered (through trial and error) the best barbecue sauce ever!
This sauce is rich, smoky and sweet, and goes perfectly with everything. It’s delicious on any kind of grilled meat and best of all, it’s really easy to make! It only takes about 20 minutes to make so you can easily enjoy it with any of your favorite summer barbecue recipes.
This homemade barbecue sauce is seriously the best. It’s sweet and tangy, has a nice little hint of smokiness, and adds so much flavor to any recipe. It adds so much flavor to anything you use it with. It will be your favorite condiment all summer long!
The best thing about homemade sauces is that you get to control the ingredients and you can definitely taste the difference! Here’s what you’ll need to make it.
- Tomato sauce & tomato paste
- Apple cider vinegar
- Brown sugar
- Liquid smoke
- Worcestershire sauce
- Apricot jam
- Salt, pepper, paprika & garlic powder
How To Make Homemade BBQ Sauce
Mix – Add all of the ingredients to a large pot and give it a good stir until everything has blended together.
Heat – Bring everything to a simmer over medium heat. Once the bbq sauce begins to simmer, turn the heat down to low and let it simmer for about 20 minutes.
Stir – Don’t forget to stir the sauce periodically while it’s simmering to keep it from burning on the bottom.
Canning & Storing Homemade BBQ Sauce
This barbecue sauce also makes a fabulous gift! I made some simple handwritten labels (it’s always helpful to include the expiration date!) and wrapped a little raffia around the jar, and voila! An adorable homemade gift that any grilling (or food) enthusiast will love. So cute and so easy, too!
This recipe works perfectly for canning, but is also freezer-friendly if you don’t want to go the canning route. Either way, you can make a large batch and enjoy a lot of delicious grilling in the future!
Sterilize – While the sauce is simmering, sterilize six half pint jars and six lids and bands in simmering water (do not boil).
Fill – Ladle into sterilized half pint jars, filling to 1/2 inch from top. Wipe any residue away from the tops of the jars, and add sterilized lids and bands.
Process – Process the jars of bbq sauce in a water bath canner for 20 minutes. Remove and let cool, then check that the jars have sealed. You can store these on the shelf for up to six months.
Freeze – This barbecue sauce recipe can be frozen for up to six months.
Fridge – Or the sauce can be refrigerated for up to two weeks.
How To Use It
There are so many great ways to use this homemade bbq sauce but here are just a few of my favorites.
Meatballs – One of my favorite appetizers to make are these Grape Jelly Meatballs. They’re super easy to make and taste amazing bathed in this sauce.
Homemade BBQ Sauce Recipe
- 30 oz tomato sauce
- 8 oz tomato paste
- 1 cup Apple Cider Vinegar
- 1/2 cup honey
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup Worcestershire
- 3 teaspoons liquid smoke
- 1/4 cup apricot jam
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Add all ingredients to a large pot. Bring to a simmer over medium heat, then reduce heat to low and simmer 20 minutes, stirring occasionally.
- While the sauce is simmering, sterilize six half pint jars and six lids and bands in simmering water (do not boil).
- Ladle into sterilized half pint jars, filling to 1/2 inch from top. Wipe any residue away from the tops of the jars, and add sterilized lids and bands.
- Process the jars in a water bath canner for 20 minutes. Remove and let cool, then check that the jars have sealed. Store for up to six months. Alternatively, the sauce can be frozen for up to six months or refrigerated for up to two weeks.