Lee Harrelson
2 cups (serving size: 2 tablespoons)

Grilled chicken breasts dripping with this thick barbecue sauce can't be beat. The recipe calls for brown sugar for a classic sweet taste and includes less sodium than commercial sauces. For a version with extra smoky flavor, use Spanish smoked paprika.

How to Make It

Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.

Ratings & Reviews


October 10, 2015
Years later, this remains our go-to homemade barbecue sauce. We like to use it in CL's "Blazin' Baked Beans" recipe.

great sauce

August 15, 2015
Good sauce.  I made a few changes, but was good as is.  I added honey, and increased the tomato sauce. and added a bit more brown sugar.

MommyG's Review

January 02, 2012
I'm speechless! Hubby and kids loved this with my homemade barbeque! Def a keeper!

ReginaH's Review

July 03, 2011
This is a great sauce. I made it exactly as written. It is thick, sweet, and slightly smoky. We had it as a dipping sauce with pork ribs, and kids and adults loved it.

mlfc15's Review

February 01, 2011
My favorite BBQ sauce ever! I do tweak it a bit, I use half the sugar, and probably a bit more sauce (2 8 oz or 1 15 oz cans). I really think the liquid smoke is worth looking for, it adds a great smoky quality. Homemade sauce makes all the difference whether it's for grilled chicken, Hawaiian pizza, or bbq meatloaf. I can't recommend this recipe enough!

klwhitney's Review

July 29, 2009
I love this recipe, it's my favorite barbecue sauce recipe. However, I have made some adjustments to it. I increased the tomato sauce to two cups so that I wouldn't have to keep half a can in the fridge. I also increased the brown sugar by a few tablespoons, and sometimes use honey instead of molasses, and I doubled the garlic. The one problem I have with the sauce is that it's next to impossible to simmer the sauce as long as the recipe says to because it's so thick that droplets of hot sauce fly everywhere when it starts to bubble, and my hands are often covered in tiny burns after I've made this sauce.