Easiest-Ever BBQ Sauce

updated Jun 23, 2021
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Easy BBQ sauce

This blender BBQ sauce, made entirely from pantry staples, instant upgrades brisket, meatloaf, sliders, and more.

Makes1 1/2 cups

Prep5 minutes

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marinade in mason jar with spoon dripping
Credit: Food Styling: Amelia Rampe

Whether you’ve just run out of the store-bought stuff or are hoping to whip up something homemade on the fly, I’ve got just the BBQ sauce for you. This sweet and tangy sauce is made from a simple mix of pantry staples, so it’s ready whenever you need it.

Credit: Food Styling: Amelia Rampe

What Ingredients Do I Need for Homemade BBQ Sauce?

This sauce is made with just six ingredients you likely have on hand: onion, garlic, ketchup, red wine vinegar, Worcestershire sauce, and brown sugar. You’ll blend them together until smooth, then taste and season with salt and pepper. No onion or garlic? No problem. Sub in onion and garlic powders.

If you’re looking to take things up a notch, feel free to add some flavor boosters. Liquid smoke, smoked paprika, mustard powder, molasses, cayenne pepper, or garam masala would all be delicious.

Credit: Food Styling: Amelia Rampe

3 Ways to Use Homemade BBQ Sauce

  1. Use it to baste brisket, burgers, or homemade meatloaf.
  2. Warm it up and serve it with French fries or sweet potato fries.
  3. Mix it into shredded pork or beef for the best BBQ sliders.

Easy BBQ sauce

This blender BBQ sauce, made entirely from pantry staples, instant upgrades brisket, meatloaf, sliders, and more.

Prep time 5 minutes

Makes 1 1/2 cups

Nutritional Info

Ingredients

  • 1

    small yellow onion

  • 2 cloves

    garlic

  • 1/2 cup

    ketchup

  • 1/4 cup

    red wine vinegar

  • 2 tablespoons

    Worcestershire sauce

  • 2 tablespoons

    packed light brown sugar

  • Kosher salt

  • Freshly ground black pepper

Instructions

  1. Coarsely chop 1 small yellow onion. Add the onion, 2 garlic cloves, 1/2 cup ketchup, 1/4 cup red wine vinegar, 2 tablespoons Worcestershire sauce, and 2 tablespoons packed light brown sugar to a blender. Blend until smooth. Taste and season with kosher salt and black pepper as needed.

Recipe Notes

Storage: The sauce can be refrigerated up to 1 week or frozen up to 2 months.