Food & Cooking Recipes Quick & Easy Recipes Quick BBQ Sauce 3.7 (60) 8 Reviews This easy condiment is ready in a flash—no cooking necessary—and you'll be using it all the time. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 30, 2024 Rate PRINT Share Our easy BBQ sauce recipe takes mere minutes to make, uses just one bowl, and no cooking is needed. It will be a condiment you rely on and make all through grilling season—and beyond. It's the fastest, easiest route to a homemade BBQ sauce, and sure to become a favorite in your kitchen. It starts with ketchup and has a total of just six ingredients. To make the sauce, you whisk them together—that's it! Then brush the sauce on the meat on the grill in the last 5 to 10 minutes of cooking, or spread it on your burger bun or sandwich for lively flavor. Our Favorite Recipes Featuring Barbecue Sauce Brie Goldman Key Flavors The recipe's six ingredients are all pantry staples that you probably already have on hand. Ketchup is the base of the sauce, Worcestershire sauce adds umami, light brown sugar brings sweetness, vinegar brings tang, and two spices, paprika and cayenne pepper, add a smoky flavor and some heat. The Best Ways to Use BBQ Sauce There really are so many ways to use BBQ sauce; here are a few of our favorites: Brush it on your favorite meats on the grill for the last 10 to 15 minutes of cooking. Use it to baste larger pieces of meat like pork tenderloin as it cooks. Toss it with pulled pork. Spread it on your sandwich or burger. Use it as a dipping sauce for fries, chicken fingers, or wings. Ingredients ¾ cup ketchup 2 tablespoons light-brown sugar 1 tablespoon white-wine vinegar 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1/4 to 1/2 teaspoon cayenne pepper, (optional) Directions Brie Goldman Combine ingredients: Whisk together all ingredients in a small bowl. Brie Goldman Brush sauce on meat: Brush on meat during the last 5 to 10 minutes of grilling or roasting. Brie Goldman How Long BBQ Sauce Lasts Our Easy BBQ Sauce will last for two weeks if you store it in an airtight container in the refrigerator. Freezing for Longer Storage We think you’ll use it all up quickly, but if you happen to have sauce you know you can’t use in that time, transfer it to a freezer bag, squeeze out all the air, and label. Store the sauce flat in the freezer and use it within three months. (Defrost it in the refrigerator overnight.) Frequently Asked Questions What is the base for BBQ sauce? The base for most BBQ sauces is tomato—many start with tomato paste, some with canned tomato sauce or purée. For this recipe, we use ketchup as the base for because it doesn't require cooking. Can I use apple cider vinegar? Yes, you can use apple cider vinegar in this recipe. In fact, many homemade BBQ sauce recipes use apple cider vinegar. If you swap the white vinegar in our recipe for apple cider vinegar, it will give your sauce a bolder tart punch. Can I make this recipe spicier? Yes, there are many ways to make this recipe spicier and add more heat to a BBQ sauce. The easiest way is to add a splash or two of your favorite hot sauce. Other options include adding more cayenne pepper, some chili oil, or red pepper flakes. (We wouldn’t recommend adding red pepper flakes to a smooth, uncooked sauce like our Easy BBQ Sauce, though.) Try Our Other Homemade BBQ Sauce Recipes: Five-Ingredient Barbecue Sauce Kansas City Barbecue Sauce Easy BBQ Glaze Ollie Gates’s Barbecue Sauce Texas Barbecue Sauce Originally appeared: Everyday Food, March 2006 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.