Chef Clay’s Homemade BBQ Sauce
Sweet, smoky BBQ sauce made with molasses and brown sugar. Stove-top, 45-minute simmer. Tips for storage, swaps, thickness and canning.
Recipe courtesy of Spice House friend, Chef Clay Erickson.
Yield: 1 gallon
- Mix all ingredients, bring to a boil, then simmer 45 minutes; sauce thickens as it cools.
- Refrigerate in an airtight jar for up to 4 weeks or freeze for longer storage.
- Adjust heat, sweetness and thickness by changing spices, sugar, or cooking time.
Preparation Instructions:
1. Add all ingredients to a large saucepan and mix together until smooth.
2. Cook over medium heat, stirring frequently, until mixture comes to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally.
3. Remove from heat and allow cooling. The sauce will thicken slightly as it cools.
4. Store in an airtight container or glass jar in the fridge for up to 4 weeks.
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Frequently Asked Questions
How long will this BBQ sauce keep in the fridge?
Store in a sealed jar in the refrigerator for up to 4 weeks. Always use a clean spoon when serving. If it smells off or shows mold, discard it.
Can I freeze the sauce for longer storage?
Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 6 months. Thaw in the fridge overnight and stir or warm gently before use.
Is this recipe freezer- or canning-friendly for shelf stability?
Freezing is safe and simple. For shelf-stable canning, do not assume safety without following an approved canning method. Because this is a tomato-based sauce, follow USDA or tested canning guidelines or consult a trusted preserving resource before water-bath or pressure canning.
How can I make the sauce less sweet or less spicy?
To cut sweetness, reduce the brown sugar or molasses by 25 to 50 percent and taste as you go. To lower heat, reduce cayenne and chili powder. To increase heat, add hot sauce, chipotle, or more cayenne.
How do I thicken or thin the sauce?
To thicken, simmer uncovered longer until it reduces to the desired consistency. For a quick thickening, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer a few minutes. To thin, add a splash of water, apple juice, or more vinegar and warm gently.
Can I substitute ingredients like sweeteners or ketchup?
Yes. You can use honey, maple syrup, or granulated sugar for some of the sweetness but flavors will change. If using a different ketchup, pick one you like; check for added salt or high fructose corn syrup and adjust sugar accordingly. Swap smoked paprika or chipotle for a smokier profile.
How much does this recipe make and can I scale it?
The recipe makes about 3 to 3.5 quarts (roughly a gallon before reduction). You can halve or double it. Keep the same ingredient ratios and watch cooking time when scaling up; larger batches may need a bigger pot and slightly longer simmer to reach desired thickness.
Is this sauce gluten-free and vegan?
The base ingredients are plant-based, so it is vegan in principle. It can be gluten-free, but check labels on ketchup, smoke house seasoning, and other packaged spices since some blends can contain wheat or barley. If labels are clean, then the sauce is gluten-free and vegan.
How long will this BBQ sauce keep in the fridge?
Store in a sealed jar in the refrigerator for up to 4 weeks. Always use a clean spoon when serving. If it smells off or shows mold, discard it.
Can I freeze the sauce for longer storage?
Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 6 months. Thaw in the fridge overnight and stir or warm gently before use.
Is this recipe freezer- or canning-friendly for shelf stability?
Freezing is safe and simple. For shelf-stable canning, do not assume safety without following an approved canning method. Because this is a tomato-based sauce, follow USDA or tested canning guidelines or consult a trusted preserving resource before water-bath or pressure canning.
How can I make the sauce less sweet or less spicy?
To cut sweetness, reduce the brown sugar or molasses by 25 to 50 percent and taste as you go. To lower heat, reduce cayenne and chili powder. To increase heat, add hot sauce, chipotle, or more cayenne.
How do I thicken or thin the sauce?
To thicken, simmer uncovered longer until it reduces to the desired consistency. For a quick thickening, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer a few minutes. To thin, add a splash of water, apple juice, or more vinegar and warm gently.
Can I substitute ingredients like sweeteners or ketchup?
Yes. You can use honey, maple syrup, or granulated sugar for some of the sweetness but flavors will change. If using a different ketchup, pick one you like; check for added salt or high fructose corn syrup and adjust sugar accordingly. Swap smoked paprika or chipotle for a smokier profile.
How much does this recipe make and can I scale it?
The recipe makes about 3 to 3.5 quarts (roughly a gallon before reduction). You can halve or double it. Keep the same ingredient ratios and watch cooking time when scaling up; larger batches may need a bigger pot and slightly longer simmer to reach desired thickness.
Is this sauce gluten-free and vegan?
The base ingredients are plant-based, so it is vegan in principle. It can be gluten-free, but check labels on ketchup, smoke house seasoning, and other packaged spices since some blends can contain wheat or barley. If labels are clean, then the sauce is gluten-free and vegan.
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