Easy Homemade Barbecue Sauce (Inspired by Dad’s Weekend Recipe)
Every family has that one recipe that shows up at every cookout, and for me, it was my dad’s BBQ sauce. It was simple—ketchup, a bit of sugar, no-frills flavor—but it had heart. This version is my love letter to that childhood staple, with just a few tweaks to deepen the flavor without complicating the process. We’re talking slow-simmered onions in butter, garlic, brown sugar, and a splash of apple cider vinegar for that punchy zip. A little cayenne for heat, a sprinkle of MSG for that craveable umami, and you’ve got a sauce that’s glossy, sticky, and downright drinkable. It’s the kind of thing you want to keep on hand all summer long—whether you’re slathering it on ribs, dunking your nuggets, or just eating it off a spoon (no judgment here).
Barbecue Sauce
A classic Texas-style tomato based barbecue sauce that hits all of the sweet, tangy, and spicy notes
Ingredients
- 1 T butter
- 1/2 of a yellow onion, diced
- 2 garlic cloves, minced
- 3/4 c natural ketchup
- 1/2 c brown sugar, packed
- 1 T apple cider vinegar
- 1 T salt
- 1/4 t each of black pepper, cayenne, and MSG
Instructions
- Melt butter in a small pot over medium-low heat. Sauté the onions until soft, about 7-8 minutes. Add garlic, sauté another minute
- Add brown sugar, let melt and bubble into your butter/onion/garlic mixture, then add ketchup, apple cider vinegar, and seasonings, stir to combine
- Let simmer on low for at least 30 minutes. Then use it to go with your brisket, slather it on some ribs, or just lick it off a spoon
The nutrition information is based on estimates and is not definitive.
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There’s something timeless about barbecue sauce simmering away on the stove—a warm, sticky promise of smoky dinners and backyard memories. This homemade barbecue sauce is my version of the one my dad used to whip up on weekends he’d fire up the grill. His was quick, punchy, and always hit the spot. Mine keeps that same spirit but deepens the flavor just a bit, with the help of a few pantry staples and a little time. It’s a hug in sauce form—sweet, tangy, and just spicy enough to keep things interesting.
The magic starts with butter and onion, because is there any better beginning? Melt down your butter in a small saucepan and let a finely chopped onion get soft and golden in all that richness. Take your time here—the longer the onions cook, the sweeter and more flavorful they get. Then, stir in a couple of cloves of minced garlic and let the aroma take over your kitchen. That’s when you know you’re on the right track.
Next, it’s time to build your barbecue flavor base. Brown sugar and ketchup come in to bring that nostalgic, sticky-sweet foundation we all crave. A splash of apple cider vinegar sharpens the edges, adding a necessary zip that cuts through the richness. Then we season: salt and pepper, of course, but also a pinch of cayenne for heat and just a bit of MSG for depth. If you’ve never cooked with MSG before, this is a great place to start. It doesn’t make things taste salty—it just amplifies everything you’ve already built.
Once everything is in the pot, the most important step is also the easiest: wait. Let the sauce simmer on low heat, uncovered, stirring occasionally to keep it from sticking. It’ll start to thicken, darken, and develop layers of flavor the longer it simmers. I usually give it a good 30–40 minutes, but even 20 minutes will give you something delicious. You’ll know it’s ready when it coats the back of a spoon and tastes like it came from a bottle—just better.
This is a sauce that works hard behind the scenes. Brush it over grilled chicken thighs in the last few minutes of cooking for that caramelized, lacquered finish. Slather it on ribs or a brisket sandwich. Stir it into baked beans for a flavor boost. Dunk crispy potato wedges or chicken nuggets in it, or drizzle it over a barbecue chicken pizza. I’ve even used it as a marinade in a pinch—just thin it out slightly with a little extra vinegar and oil.
What I love most about this sauce is how forgiving it is. Taste as you go. If you want it sweeter, add a touch more brown sugar. If you want more tang, go wild with the vinegar. Need it smokier? Add a drop of liquid smoke (just go easy—it’s potent stuff). You can even throw in a teaspoon of Dijon mustard or a dash of Worcestershire sauce for an umami kick. It’s endlessly adaptable, which makes it perfect for tweaking to your own tastes or whatever you’ve got on hand.
It’s also a great make-ahead project. This sauce stores beautifully in the fridge for a week or more in a sealed jar or container. I always make a double batch—one for now, one to stash away for future cookouts, last-minute weeknight dinners, or random sauce cravings. And let me tell you, there’s something very satisfying about grabbing your own homemade barbecue sauce from the fridge instead of reaching for a store-bought bottle.
Whether you grew up with a favorite family barbecue sauce or you’re still hunting for your holy grail, I think this one’s got something special. It’s nostalgic and new all at once—easy to make, hard to mess up, and even harder to stop tasting while it’s cooking. This sauce is proof that you don’t need a smoker or a weekend-long project to get big, bold, barbecue flavor. Sometimes all it takes is a saucepan, a wooden spoon, and a little bit of dad-inspired magic. And that’s more than enough.