BBQ Sauce

A close-up of barbecue ribs being brushed with a thick layer of sauce, with a piece of corn on the cob in the background.

5 from 1 vote

This BBQ sauce is smoky, sweet, and just a little bit bold. Honey, bourbon, and molasses come together for a rich, sticky-sweet finish that clings to every bite.

Course sauce

Keyword BBQ Rib Glaze, Rib Glaze

Prep Time 5

Cook Time 5

Servings

Calories 236

Author Erren Hart

Ingredients

⅔ cup ketchup
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
½ cup honey
5 tablespoons bourbon
1 teaspoon molasses
1 teaspoon corn syrup
1 teaspoon smoked paprika or liquid smoke to taste
salt to taste

US Customary - Metric

Instructions

Add all the ingredients to a saucepan, stir well and bring the mixture to a simmer.
Simmer for 5 mins until thickened and sticky, taste for seasoning, and add salt to taste, then remove from the heat and set aside until need

Notes

Erren’s Top Tips

Use low heat to avoid burning the sugars.
This BBQ sauce is full of sugar from the honey, ketchup, and molasses, which means it can burn quickly if the heat’s too high. Keep it at a gentle simmer and stir often.

Go slow when simmering.
Five minutes is usually enough to thicken the BBQ sauce, but if you want it extra sticky, give it a minute or two longer—just don’t walk away from the stove.

Adjust the smokiness.
Start with a little smoked paprika or liquid smoke, then build from there. A tiny bit goes a long way!

Don’t skip the salt.
Salt brings balance to the sweetness and enhances all the flavors. Taste after simmering and adjust as needed.

Use a silicone brush for glazing.
If you’re brushing this onto ribs, a silicone brush gives you that glossy, even coat without clumping or pulling.

Make it alcohol-free.
No bourbon? No problem. Swap it for apple juice plus a splash of vanilla extract to keep that sweet depth without the booze.

Storage & Freezing Instructions

To Store:
Let the BBQ sauce cool completely, then transfer to an airtight container or glass jar. Store in the refrigerator for up to 1 week.

To Freeze:
Yes, you can freeze it! Let it cool, then pour into a freezer-safe container or bag (leave a little room for expansion). Freeze for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove or microwave before using.

To Reheat:
Warm over low heat on the stovetop, stirring occasionally, until it reaches your desired consistency. Add a splash of water if it’s too thick straight from the fridge.

Nutrition