Sauces · Vegan Recipes

Homemade Barbecue Sauce

barb 1

Homemade Barbecue Sauce

Makes 7 cups of sauce, I normally halve the recipe


2 cups ketchup

2 cups tomato sauce (I normally use two 8-ounce cans)

1-1/4 cups brown sugar

1-1/4 cups red wine vinegar

1/2 cup unsulphured molasses

2 tablespoons butter, cut into small pieces

4 tablespoons mesquite flavored liquid smoke (hickory flavored is also just fine)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon freshly ground black pepper


  1. In a large saucepan over medium heat, mix together all of the wet ingredients and then stir in the seasonings. Bring to a boil then reduce to a simmer, and simmer for at least 20 minutes, stirring occasionally (the longer the better, I simmered mine for an hour). The sauce will thicken as it simmers and as it cools.
  2. Once cooled, transfer to a container or a couple squeeze bottles and use as needed; it stays good in the fridge for up to a month. It can also be frozen and warmed when necessary.


Barely adapted from Mel’s Kitchen Cafe

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