Meet my go-to from-scratch barbecue sauce.

From the particularly moment my lips tasted Sweet Baby Ray’s BBQ sauce, I was hooked. A regular here the consistency and sweet and savory flavor combination. However it was also in the same moment that I read the label and didn’t care for the fact it was made with high fructose corn syrup. Which is when I began my mission to make my own sweet barbecue sauce that stands up to this huge name brand. It’s sweet, tangy and perfectly seasoned.

Since creating my own version, I’ve had it on pizza, nachos, wings, burgers, meatloaf you name it.

Worth a second batch this dish so much, that I even put the recipe in my cookbook! And if I had to label it, I’d call it Sweet The cook Loo’s. What? Too similar?? 😉

For this From-scratch Sweet Barbecue Sauce Set out:

ketchup (from-scratch or store-bought)
red wine vinegar
worcestershire sauce
dark brown sugar, packed
ground mustard
paprika
kosher salt
black pepper

Pantry ingredients. What could be better? A regular here making food from what I find in my pantry or fridge. It makes me feel chef-y. It’s like I’m on Chopped or something. Pulling off a dinner with only having onion, lemon, vegetable stock and chicken thighs is what I live for!

In a mixing bowl, measure and add 1-1/4 cups ketchup (kitchen-made or store-bought), 1/3 cup to 1/2 cup red wine vinegar (use 1/2 for zippier, more vinegar style sauce) and 1 tablespoon Worcestershire sauce.

Next, measure and add 1-1/2 cups dark brown sugar, 2-1/2 teaspoons dried mustard, 2 teaspoons paprika, 1-1/2 teaspoons of kosher salt and 3/4 teaspoon coarsely ground black pepper.

Before you say anything, YES, that’s whole lotta dark brown sugar, I’m aware. However, the brown sugar is crucial so the vinegar is balanced while still making this sauce sweet.

Then stir until the sugar is dissolve and the seasonings mixed throughout.

Once the barbecue sauce is mixed thoroughly, you can store it a large glass jar or container and refrigerate for at least a couple hours.

Do Not Skip This Step!

You’ll notice if you taste this sauce right away, it’s not quite ready for slathering on ribs or chicken. It’s so important that you refrigerating this sweet barbecue sauce overnight because it will allow the flavors to develop. In a pinch, 2 to 4 hours will do.