Homemade BBQ Sauce

Summer officially starts this weekend, but it already feels like summer in Alabama. We’ve been hitting the 90s all week. I’m pretty sure the humidity is 1000% too. Hot and muggy! We’ve been grilling out a lot so we do don’t overheat the house. It also cuts down on what I have to do for dinner since Chicken Legs grills.

I whipped up this BBQ sauce last weekend. OMG! It is the best BBQ sauce I’ve ever had! It was so quick and easy, and it tasted amazing. Chicken Legs brought the meat inside and said “This smells like Rendezvous“.  It did, but it tasted better!

The sauce will keep for months. I poured it in a mason jar and popped in the fridge. We are saving it for the 4th of July. This also makes a great little hostess gift if you are invited to a holiday BBQ.

Homemade BBQ Sauce
approximately 3 ½ cups
(Printable Recipe)

  • 2 cups ketchup
  • ¾ cup water
  • ⅓ cup apple cider vinegar
  • ⅓ cup white vinegar
  • 5 Tbsp brown sugar
  • 3 Tbsp Worcestershire sauce
  • 3 ½ tsp chili powder
  • 1 ½ tsp Kosher salt
  • 1 ½ tsp black pepper
  • 1 ¼ tsp cumin

Whisk together all ingredients in a medium pot, Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat.

Once cool, store in an air-tight jar in the refrigerator. Will keep for several months.

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  1. Made this sauce yesterday for some grilled ribs- it was great! Glad I made extra to keep on hand. Pics on my page. Thanks.

  2. I made this sauce today and it is fabulous! I can't wait to try it again tomorrow after it has been in the fridge. Thank you for sharing your recipe!

  3. for some reason all the recipes that I have placed in my recipe box which is controlled by zip list have all disappeared! any explanation from them? I have tried to enter the perfect BBQ sauce, it notes that it has been added but when I check on the filters it shows 0 for Plain Chicken amonsgt others.

  4. The plate looks delicious and the sauce sounds like a winner. I've tried making my own a few times and am always disappointed with the results so next time I'll try yours.

  5. We will be hosting on the Fourth. I'm thinking of making these as take-home gifts for our guests (plus a few jars for myself). I'm glad to see this recipe because most involve starting with chunks of onion and waiting for that to simmer down before pureeing.

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