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Just like Sweet Baby Ray’s BBQ sauce! My homemade bbq sauce recipe is quick and easy to put together. All you have to do is combine everything in a saucepan and let it simmer. It’s tangy, smoky, sweet, and so much better than the store-bought sauce!
This is a story of how we added a bunch of ingredients to a saucepan and made a copycat of Baby Ray’s BBQ Sauce in no time!
Being from Texas means there’s no shortage of good BBQ everywhere you look. And though today’s bbq sauce recipe is not anything close to a Texas-style BBQ sauce, it is a sauce that tastes delicious on just about any kind of grilled meat, poultry, and even vegetables. Homemade bbq sauce comes together by simmering a few ingredients and tastes a harmonious balance of sweet, spicy, tangy, and smoky flavors.
We use homemade bbq sauce regularly in our household. Whether it’s to baste chicken with on the grill, or as a sauce on my bbq chicken pizza (an all-time favorite!) It goes on cheesy bbq chicken – a weeknight classic. It’s a key ingredient in my smoky southern baked beans. It’s also an ingredient in the dressing for my Crispy chicken salad, and a part of the sauce for my pickle-brined crispy chicken sandwich!
Ingredients for Homemade Sweet Baby Ray’s BBQ Sauce:
- Ketchup: is the base of this recipe. Keep in mind, you want to use a ketchup that isn’t too sweet here otherwise the bbq sauce will end up being extremely sweet with the addition of brown sugar and molasses. There are several brands that have no sugar added, I suggest using something like that
- Brown sugar: adds sweetness to the sauce
- Molasses: add both sweetness and a deep rich flavor to the sauce
- Pineapple juice: adds a unique fruity flavor profile
- Worcestershire sauce: adds an umami flavor to the sauce. Keep in mind that Worcestershire does make this sauce not suitable for my vegan friends. So if that’s you, you might want to swap the Worcestershire for one that is vegan friendly
- Apple cider vinegar: adds the tang that you find in bbq sauce
- Seasonings: There’s a few select seasonings I like to use that make the best sauce! Smoked paprika is the most important one of them all. It adds so much depth of flavor. You’ll also need dry mustard powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Keep in mind that the cayenne is optional, if you want to make this not spicy, leave the cayenne out!
- Hot sauce: adds a bit of a kick!
- Cornstarch: helps thicken the sauce
Why do you add pineapple juice to your bbq sauce recipe?
If you’re wondering why pineapple juice, it’s because I turned over the bottle of Sweet Baby Ray’s bbq sauce and saw that it says pineapple juice right smack dap in the center there. Who would’ve even thought?
I like bbq sauce with a more smoky flavor, how can I achieve that?
The smoked paprika is meant to give this recipe a smoky flavor, and for us, it’s just the right amount. If you usually prefer a more smoky sauce, you can add 1-3 teaspoons of liquid smoke to the recipe to help boost that smokiness. I would start with 1 teaspoon and build from there based on preference!
How to make just like Sweet Baby Ray’s BBQ Sauce:
- Combine the ingredients: I like to add all the ingredients in a medium saucepan along with a big splash of water and whisk until smooth.
- Bring to a boil: Place the saucepan over the stove and allow the sauce to start bubbling before you lower the heat and continue to let it simmer for 5-7 minutes. The longer you simmer, the thicker the sauce will be. Don’t panic if it isn’t super thickened by the end of the cooking time. The sauce will continue to thicken as it cools.
- Serve: Brush the prepared sauce on meats or poultry while you’re grilling. Use as a sauce on my bbq chicken pizza or in dips and dressings!
How to store leftover bbq sauce:
I store the leftover sauce in a jar with a tight fitting lid. You can keep the sauce in the fridge for up to 4 weeks from when you prepared it!
If you like this recipe, you might also like:
Just Like Sweet Baby Ray’s BBQ Sauce
Equipment
Ingredients
- 1 1/3 cup ketchup
- 3/4 cup brown sugar
- 1/4 cup molasses
- 6 ounce pineapple juice no sugar added
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon dry mustard powder
- 1 tablespoon smoked paprika
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce any kind
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
Instructions
- COMBINE: Add 1/3 cup water along with all the ingredients listed to a saucepan and whisk until smooth. When all the lumps have been worked out, bring to a boil over medium-high heat.
- SIMMER: When it starts bubbling, lower the heat so it just simmers and allow it to cook for 5-7 minutes until it thickens. Keep in mind the sauce will thicken even further as it cools so you don’t want to cook it too much longer than that.
- SERVE: Brush on meats or poultry when grilling, as a sauce for pizza, or as a base for dips and dressings!
Notes
- If you prefer to make this smokier, you can add 1-3 teaspoons of liquid smoke to your taste. Start with 1 teaspoon and build as desired.
- Store covered in the refrigerator for up to 4 weeks
- To make the sauce vegan, be sure to use a Worcestershire sauce that is vegan friendly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I used sweet baby rays for smoking some beef sticks. The more barbeque sauce I used the better it tastes. BUT the more I add the more moist it is and makes the smoking much harder to do (the sticks fall apart). After it is made could I add more corn starch to the Sweet Baby Rays sauce when it is cold to get the correct consistency? Don’t know much about using corn starch. After I get it figured out I would then like to try this recepie.
On the label of sweet baby ray’s it says it uses tamarind. Have you tried using this ingredient as well to see if it adds to the authenticity of the flavor?
This is THE BEST bbq sauce. In fact, my family prefer it to Sweet Baby Rays. And so easy to make. What could be better!
Hi, just about to give this recipe a go. Should the proper be coarse or fine ground? Thank you!
I substituted the pineapple juice with Lime juice and added 1/8 c of honey. SO GOOD!!!
Hi Brooke
Did you use the same amount of lime juice that it says for the pineapple juice ie. 6oz. (177ml)
And I assume the honey was just an added extra and not a substitute for anything
Thanks in advance
Does anyone know if this is safe to can?
Best bbq sauce ever! I didn’t have molasses so I used Tamarind instead and no pineapple juice but used a little apple cider vinegar. So good thank you!
Hi Tere,
Can I ask how much tamarind paste and vinegar did you substitute for the
1/4 cup molasses
6oz pineapple juice
Thanks
Can this recipe be canned?
Just made this sauce and it is to die for, I’ll probably use it to put in my bbq and bbq chicken.
Do you have a suggestion for replacing pineapple juice? I’m making bbq sauce because we’re in a snow storm and can’t get to the store, but I don’t have pineapple juice
Hi Lindsey! Orange juice will work in a pinch but you may need to cut back on the sugar a bit! Hope you enjoy the sauce 🙂
I’m so glad I found this recipe. I’m on a low FODMAP diet so I had to make a few changes, but it turned out wonderfully!
I used a low FODMAP ketchup, a garlic substitute and left out the molasses & onion. I would’ve just added more brown sugar in place of the molasses, but I found it sweet enough without it.
I also added a couple pinches of celery seed since it is in sweet baby rays original bbq sauce. So good!
Can i can this? If so how would i do it?
Can’t wait to try recipe tomorrow.
What could I use instead of pineapple juice? Don’t want to buy some just for this. I have everything else, BUT that.
Great recipe! Thank you, thank you, thank you.
This is the best BBQ sauce . We love it. I make a big batch and can it.
Do you water bath or pressure? Time?
Can you tell me your instructions on how to can this, please! Thank you
Hi Rhonda,
I would love to know your canning instructions as well, because I would love to make a big batch to can it also!
Thanks!
I would love to know your canning process as well! TIA
this recipie is so much like mine, it works great! The pineapple juice just added to the recipe, what a great idea!
Pineapple juice is in the original sweet baby rays bbq sauce!!!
I didn’t have apple cider vinegar so I used malt vinegar and it worked out just fine. I added two teaspoons of of liquid smoke and some garlic salt instead of the garlic powder and some extra garlic powder. Made a great beef barbecue with some left over london broil.
Yum!
My family loved it!
Why buy any thing else!
Thanks for sharing!
Hi this sounds delicious! Would i be able to water bath can this for long term storage?
Thanks
Hi there! Unfortunately, I’m not sure. I’ve never canned this recipe before. My suggestion would be to check other recipes to see if you can find one with similar ingredients that is suitable for canning. If they were canned, chances are you should be able to can this one as well 🙂
I’ve wanted to make my own bbq sauce for some time. Do you have the nutritional info for the recipe? I have type 2 diabetes and I look for options to reduce the carbs when needed/I can.
Thank you for a great website and wonderful recipes 😉
Hi Michelle! I don’t have that information calculated, but if you pop the URL of this page into My Fitness Pal it will automatically calculate it for you! 🙂
Let’s get a great Ketchup recipe. I can’t use commercial Ketchup because it has onions & garlic in it and it’s just enough that my GI can’t handle it. And when people say to add Tomato Sauce I’ve never found one that also hasn’t added onions and/or garlic. So that leaves Tomato Puree or make you own from Tomato Paste & Water or some other variation. I love Heinz, but can’t go there. How about a “JUST AS GOOD” recipe for that great invention by the Chinese later called Ketchup or Catsup (but without the Tomatoes, which are from the New World). Love to have some PROFESSIONAL INPUT regarding that elusive goal of trying to COPY the Heinz recipe (but of course w/o those other two dastardly ingredients). A scientist, but not a food one. The WHIZZER.