Quick & Easy Barbeque Sauce
It doesn’t get much easier than this. The beauty of this recipe is it’s very flexible: more of this – less of that – no problem. Add cayenne or Tabasco if you like but I like it just this way, not too hot, sweet, and sticky. I’ve never found a bottled sauce this good! - Jenny Jones
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 1 cup
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup onion, finely diced
- 1 clove garlic, minced
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 Tablespoons molasses
- 2 Tablespoons spicy mustard (I use Guldens' Spicy Brown Mustard)
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons chili powder (NOT powdered chili pepper)
Instructions:
- Heat oil in a saucepan over medium-high heat and sauté onion & garlic for 2 minutes until golden brown.
- Add everything else and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for about 25 minutes. Sauce with thicken as it cools.
Notes: This is NOT a spicy, hot sauce. International cooks, please note: Use chili powder, NOT POWDERED CHILI PEPPER, which is extremely hot. For more on this recipe in my blog click here.
Is there anything I can use other than the molasses, can’t find molasses at my grocery store. Wondering if the sauce would be just as good without it…
How long will bbq sauce last in fridge ?
I absolutely LOVE these ribs, sauce and dry rub!!! I was always scared to make ribs but this is sooo easy and delicious. I’m just wondering how to thicken the bbq sauce even further.. I’ve follows the recipe word for word but I still find that it’s a bit liquidy..
Any suggestions?!
Just cook it longer (uncovered). Any sauce will thicken the longer it cooks.
Jenny,
I love this recipe! I have made it several times using both your rub and sauce. They are the best! Highly recommend this recipe. I do make double the amount of rub and have it on hand in case I need a little more in the moment.
Love, love, this rub recipe!
I feel sad that i put powdered chili I thought it would be the same with the chili powder 😞 I hope it will still taste good,i’m still on baking it
What can I add so it tastes more like bbq less like ketchup
Sounds like you like the taste of store bought bbq sauce, so just stick with that.
Jenny,
Chile Powder is pure chili
Chili Powder is a mixed blend of spices.
Dear Jenny I just wanted to take a minute and thank you for this amazing recipe. I have been married for 30 years and have three grown children and believe it or not I have never made ribs. Someone gifted us three racks of beautiful baby back ribs and after countless videos I have chosen this one to use. Your steps are very simple and easy to follow especially for a novice like myself. Just wanted to say how much I appreciated your sharing it with us.
If you wanted it less ‘sticky’, what would you leave out? Thanks,
Probably the brown sugar or molasses, but I don’t know if you can have true BBQ sauce without both. Maybe reduce the amount?
I made this sauce on 8/2/20. Let me tell you, it is better than any sauce, stickier and thicker than any store bought sauces I have ever used. I used No Salt ketchup because my husband is on a low sodium diet! He loved it so much he used it on multiple foods not just the ribs! I also made your ribs and rub. I am not into ribs but my husband could not get enough of this stuff! Thank you for sharing!
How long did it take for the sauce to thicken? Mine has been cooling for about 2 hours but is still very thin!
I cooked it down on low heat so it reduces and thickens. I also used only 1/3 the chili powder.
Hello Jenny,
I can’t wait to try this recipe. I will be making this for Fathers day. I’m sure my family will love it. One of the best things in life is gathering around a table with good food and good company! Even more so rare now than ever.
I had to reply to your comment. We are making this recipe for Father’s Day as well, it is my second time making it and it is delicious! My son who thinks he is a (self proclaimed) rib expert said it was the best sauce he has had. You will not be disappointed!
THANK YOU JENNY!!
I love your videos!! Don’t change a thing, they are super funny
and most importantly your cooking recipes are Fantastic!
Ribs are almost done! Last side is down!
I want to see all your spatula collection someday, you are sooo fun. 🙂
Love ya!
Is it possible to freeze the barbecue sauce to use it on future!? 🙂
Hey long time cook/chef owner of two restaurants in seattle back in the 80s. As a general rule a sauce with alot of vinegar will keep for quite awhile, but yes you can freeze just about anything. I make huge batches of homemade mozzarella cheese and freeze it for months. Same with tomato sauce from garden tomatoes etc.
I had ribs in the oven and realized I had no barbecue sauce, so, to google I went. I found this recipe, and after lots of searching, I found pretty much everything I needed in your ingredients list. I was thrilled. Even more so when we ate the ribs, they were delicious. Compliments from the whole family. Thank you so much for posting this, I see that it is your hobby, and it is lovely of you to share your hobby with those of us at home. 🙂
Oh Lyoni, you are in for a treat…Jenny’s recipes are great, and if you have the opportunity, watch her vidos on Jenny Can Cook. They are delightful.
Hi Jenny, made your BBQ sauce yesterday to use on chicken breast we’ll be grilling today. I accidentally left out the chili powder yesterday and realized it this morning. I’m in the process of reheating the BBQ sauce with the addition of the 2 teaspoons chili powder in your recipe, and it’s so good! I just wanted you to know that we loved the sauce Even without The chili powder! My husband called it a sweet and sour BBQ sauce and we both agreed it’d make a wonderful sweet and sour chicken dish using pineapple and ginger. Or, as we intended, on grilled chicken. Thank you from the great state of Louisiana
Everyone enjoyed the ribs. I made your classic BBQ sauce and a second spicy version.
I put the extra sauce in the refrigerator. How long will it keep?
Hi Jenny grew up watching you as a teenager, my daughter and myself was watching your cooking video and I said to her this lady’s. smile looks so familiar. of course I googled you and bam. There you are Jenny Jones show. love love love you. on the menu is your beef rib recipe and bbq sauce. only thing missing I. the sauce was molasses but I’m not going outside.. thank you for being apart of a new Easter tradition. ????
I put a little liquid smoke in the barbeque sauce… Delicious hint of smoke. Ribs are in the oven now. I’ll let you know how they turned out. Thank you.
the only thing i added was apple sauce or sometimes spicy jelly jams with all the other ingredients thanks recipes are delicious
Wow. Superbowl menu was great. Ribs were the star of the show. The sauce thickened up perfectly. That flavor is spectacular. The cider vinegar helps with the heat. Definitely will make these again.
Hi. I made recipe exactly as stated but mine never thickened. Suggestions?
The flavor is amazing and I definitely want to use it again!! Sooooo yummy!!!
I’ve made this sauce many times and if you follow the recipe exactly with no changes, and cook it for the recommended time it will thicken. Sometimes people don’t realize that a small (or accidental) change in a recipe can make a big difference in the result so try it again and double-check every ingredient as you go. It will turn out as shown.
Okay! Trying again today! Thx!!
I tried these last night and they were SOOOOOO awesome, way better than any ribs we’ve eaten in restaurants !!
Dear Jenny:
I was searching for and Barbeque Ribs recipe and I came across your YouTube video. I kept thinking that you looked so familiar and then I remembered your talk show. I love the step by step process that you shared. I made your recipes four times now, Rub and Barbeque Sauce. Wow, the taste and fall off the bone tenderness is so delicious.
I did use Sir Kensington Spicy Brown Mustard instead of the dry powdered mustard and minced garlic rather than the garlic powder. The Rub still applies well with extra care to spread it on the ribs, rather than dipping in the dry mix.
Thank you for sharing your awesome recipes. Wishing you Blessing & Health. Ms. Lynda
We loved the outcome though added extra fresh pepper for more kick. Thank you ?
I remember watching your shows back in the 90s and I just came across one of your Jenny can Cook You Tube episodes. …I just love watching you….I have the Rib recipee in the oven right now…can’t wait…..I’ve made them before and they are good…..???
All I can say is you are my go to,Your recipes are amazing!
Thank you so much ?
Thank you so much for your recipe for Ribs and Barbecue Sauce!! Now that I know how to make Ribs in the oven, and have a recipe for homemade Barbecue sauce I can take the package of Ribs out of the freezer!!! Can’t wait to make them!
Hopefully the heat and humidity will be out of here by tomorrow morning!?
Thank you so much for Sharing!!
Have a Blessed week Jenny!
Thank you for this recipe as well as ribs and rub ,it took me way back to early 60*s ! My mom made a pot of ribs and sauce,she would make it once in awhile but through life changes she forgot recipe and we would try to figure out but never did! Until last night made your recipe,so again thank you very much.Love your videos and will try other recipes.
Can I use honey instead of molasses?
You could, but every time I’ve left this out it seems to be missing something. It’s also what gives it that beautiful brown color and rich flavor.
Jenny, your recipe is uncomplicated…the ribs came out great, I didn’t use your BBQ sauce…too late on Election night. Gonna munch & watch politics. Thanks
Im making the ribs with the rub and bbq sauce, but i am cooking them on the grill instead. My family insisted with some hickory wood chips. Sauce cooking away, will report back as to how my babybacks came out.
HI Beth so how did they turn out?
This is forever more my go to perfect bbq sauce! Shame it took me 65 years to find it. It’s delicious!
For the first time in my 69 years, I have made the most delicious ribs in my life, homemade from the rub to the BBQ Souce which both have become staple for chicken and ribs, of course. And so simple that to me it’s the true Art of Cooking. (I make your no-knead 5 minute bread since 5 mos ago – to die for as well) you’ve changed my family’s life and mine forever. THANKS
Love the sauce. Do you know if it can be made in larger amounts and then canned? It would make for great gifts. Thanks
Do you use the light or dark brown sugar, or does it matter? The ribs look amazing btw!!!
Thanks
Stephen
I use light brown sugar.
I used both the rub and made BBQ sauce! Loved it! My husband tried the sauce on his chicken and loved it. I will never use anything else.
Thank you Jenny
Where do you get the Spicey Mustard.. or what can I substitute for it .. can’t find it on Canadian shelves!!
You can use any spicy mustard, Jenny used Guldens Brown, I used a Swedish one that was slightly less spicy, turns out perfect either way, thanks Jenny!!???
Found Spicey mustard at Walmart.. it’s just not brown
I just put mustard and hot sauce mixed it together and Booom
Spicy mustard ???
Making them now for super bowl! The BBQ sauce smells like balsamic is that ok? I also used shallots instead of an onion
These are the best. Better than anything in a restaurant.
These are the best. Better than anything in a restaurant.lO
Made your Rub and Ribs are in the oven. BBQ sauce simmers on the stove top. Father inlaw will be here for supper…. keep you posted… oh picked up a bottle of Amarone della valpolicella for myself
Made this twice. The first time with your ribs recipe and then just because I was making something that needed sauce. LOVE! My whole family loves it! I will never use store bought BBQ. The ribs are amazing too. Thank you!
Thank you so much for your amazing BBQ sauce , I made the recipe and my party animals loved it , I had to make another batch Everyone was asking (63 guest) about the sauce. And I was proud to say
Jenny Can Cook my other recipes I’ve tried and served well I’d say found it online but that’s if anyone ask But yours I was proud of. Thanks from all of us. GA.party Animals
I love your no knead simply wonderful bread and so does everyone that I share it with…and I make it much more often than I should.
Your Fall Off The Bone Ribs are exactly that. I am really picky about BBQ sauce and like very few The recipe you shared with us for the ribs will be the only one I use from now on. It is much like my mother used to make. I asked my granddaughter if she wanted to taste what she thought smelled heavenly. With a giant smile and an empty spoonf she pronounced, “Who needs ribs?” Dinner was a big hit with everyone that evening!!!
THANK YOU FOR SHARING!!!!
This is the second time I made this, but I am not sure why my sauce still end up running any ideas?
Please list all of the ingredients you are using (be specific) and I will try to help.
Wow Jenny, you are so helpful 🙂 New to your page and YT channel. Subscribed.
I’m going to try your complete back rib recipe tomorrow.
Cheers,
I made this again last night and it turned out really well. It’s not runny as before. I think the reason why it was runny on those two occasions is because of the ketchup I was using. yeah, the cheap kind, lol.
Maybe you didn’t simmer the sauce down until it was thick enough. I think Jenny says 25 minutes, but depending on your simmer heat it will vary. I suggest you try to cook it down more.
On molasses…molasses delivers a deeper flavor than honey. Being diabetic I can’t use either of those and substitute Splenda ‘maple syrup’ and a dash of smoke flavoring.
THANK YOU SO MUCH FOR YOUR POST!!! My husband is a diabetic and we are just learning about diabetes, so we don’t know what to substitute for sugar. Thank you for your suggestion so we can make this BBQ without worrying too much about my husband’s blood sugar. Any other substitutions for sugary recipes?
Sugar Substitutes: Erythritol, Splenda (pure), and Monkfruit. You can purchase them in just about any health food store and larger grocery chains stock them. Great for diabetics.
This sauce is OFF THE CHAIN! Delicious. I added a couple of dashes of liquid smoke for a mesquite touch.
I always have raw honey available, can I use this instead of molasses?
Thanks
My guess is that these two ingredients, being so dissimilar in color, flavor and sweetness, would significantly alter the final taste of the sauce, beyond what Jenny’s recipe delivers.
That’s not to say it would not suffice in a barbeque sauce- only different.
Go ahead and try it…if it fills the bill for you, what’s not to like?… 🙂
I have had the opportunity to try several of your receipts and WOW are they ever fantastic, just filled with so much flavor and love.
I did see someone complain that you don’t respond as fast as they would like you to on comments..Big SHAME on them. I could not even imagine how long this must take you., and if a person spends the time to browse the comments they can usually find an answer to their questions.Do not shut your site down…please it is well appreciated and those who do not see that, should go else where. Big Hugs and a Big Thanks for sharing this with all of us…
Love your recipes. Hope to see more.
Thank you for sharing.
Made this BBQ sauce and it was wonderful taste,and favor on it’s own.I baked chicken and spread on it was delicious dinner.Thankyou for the pat’s on the back,and making me dinner Hero for a night.
Hi can I use veal instead of beef or pork ribs to make this recipe?
Thanks
I’m sorry, I have no way of knowing since I only make it with pork ribs.
Can you grill with your recipe instead? If so any hints or comments?
Samantha Williams, You must have overlooked it,but it was in the post.. 🙂 You really need to make these they are so good. 🙂
9:Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
Making these tonight for me and the hubby — can’t wait!! Will let you know how they turn out – I’m sure they will be amazing!
These ribs are AH-MAZING!! I made 2 racks instead of 1 and my husband raved. Thank you so much for posting your recipe — I will definitely be using this as my go-to rib recipe and your BBQ sauce is addicting!! And I love your website and you are adorable! Blessings to you!.
I have looked at A LOT of recipes for great ribs. I’m making yours for my husband to take to tailgate at the KC CHIEFS & SAND DIEGO CHARGERS GAME SUNDAY. I hope they will be OK to put on a grill to warm. THANK YOU & I WILL LET YOU KNOW HOW IT GOES.
Hi Jenny!
Was wondering do I have to use olive oil? or is reg. veg oil ok?
Any vegetable oil will be fine.
Anna,
You can use any oil, but it will alter the taste of the recipe as each oil has a distinct taste
What if I am making 3 or 4 slabs at a time do I have to increase the temp or time or both??
I have never made that many so I can’t say for sure but it seems to me that as long as the oven is big enough for the heat to circulate properly, you should not have to increase the time or temp. But it’s best to do a little research, especially look through the comments because some people have made large portions.
How long will this Bar B Q sauce last. Is it preserved to last a long time?
Can I bottle it to use for a couple months. Please advise.
I have kept mine for several months, refrigerated, of course.
Hi Jenny,
Can you let me know if store bought bbq sauce is okay to use? Thanks.
If you look through the comments you’ll see that a lot of people use their own, or store-bought, sauce. It’s my method that they like.
Très bon! Excellent! Second time I make these ribs, always been a big success!
Love the recipe in the oven. Merci Jenny, keep it up!
Hi!
I’m going to try this today. I’m not that familiar with the US-measurements like cups and so forth. How does it all add up to 1 cup (it says “makes 1 cup” in the beginning) when you add like 5 times a 1/2 cup of ingredients? That alone would make 2 1/2 cups right?
Greetings
2 1/2 cups would be correct. You may get some help from the metric conversion chart in my blog. https://www.jennycancook.com/metric-conversion-chart/
Evaporation during Simmering brings the total liquid amount down to the stated total. Good Luck!
Thanks, I think I misunderstood the question.
Can you tell me how long can you have this recipe for? Im guessing it will go in the fridge once made so will it be good for 6 months?
I keep mine in a jar in the fridge for several months. Once, I forgot I had it and it was in there at least 6 months.
This is a great & easy sauce! And just like many of her recipes, it is fool proof. I was trying to multitask and misread the measurements. I used 1/2 Cup of spicy brown mustard instead of 2 Tablespoons. Not to worry though, I just amped up the other ingredients to counter balance. It is a great sauce! Pair this with her fall off the bone ribs and you will never go hungry. Great recipes!
Just a tip: If you do not have molasses on hand, use 3/4 cup of dark brown sugar and omit the light brown sugar.
Keep up the great cooking and instructional videos!
Hi, I’m a sort of international cook! and I have a question for you.
What exactly chili powder is? According to Food lover’s Companion
Chili powder is a powdered seasoning mixture of dried chilis,garlic,oregano,cumin and cloves. Is that what you are talking about? Could you please give me a name of commercial brand? such as McCormick Chili Powder.
I am wondering if this product (Mccormic Chili powder) is suitable for your recipe.
Thank you and have a great day!
You’ll find the answer in this blog post: https://www.jennycancook.com/my-ribs-are-not-spicy-hot/
How do you make your rub?
https://www.jennycancook.com/recipes/dry-rub-for-bbq-ribs/
Hi Jenny!
I tried your BBQ sauce along with the dry
Rub recipe that I used on my ribs. Everything came out of this world. Thank you Jenny.
Hi, just finished making the sauce. I doubled the batch and was having trouble trying to get it to thicken, so I made a roux. I didn’t know what else to do, lol. Any suggestions for next time ? By the way it was delicious!
You could try cooking it longer. Occasionally, I cook mine a little too long and it’s actually too thick and I have to thin it. It’s been my experience that almost anything cooked long enough will eventually reduce and thicken.
Can i leave out the 1/2 cup of chopped onion?