Recipe By Havicc Brine
Published Mar 5th
Prep 5m Cook 15m Additional 8h Ready In 8h 20m
Servings 1 1/2 cups Calories 27.5

I make this in huge batches and made the mistake giving out jars of it to friends. Now I can’t keep enough of it around.

Recipe Ingredients

  • ½ cup ketchup
  • ½ cup water
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon light brown sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon hot pepper sauce (such as Tabasco®)
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon freshly ground black pepper

Cooking Directions

  1. 1 Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

Nutrition Facts

  • Calories 27.5
  • Carbohydrate 7 g
  • Protein 0.2 g
  • Sodium 253 mg
  • Sugar 5.5 g


  1. This is the BEST recipe! I love the flavor of Sweet Baby Ray original BBQ sauce. This tastes like it except without the nasty corn syrup/high fructose corn syrup in it. I have a bad allergy to corn products so this is my go-to BBQ sauce. I love it so much! Thank you for this - Read more ...
  2. I have been using this recipe for a couple years now, it is by far our favorite. It has just the right mix of flavors, and I almost always have the ingredients on hand, although I sometimes substitute honey for the molasses and minced fresh garlic for the powder. It works well on pork, beef - Read more ...
  3. This is the best barbecue sauce recipe ever. I followed the recipe exactly but doubled it as I was making it for a pork butt in the slow cooker. The aroma in the house made us craving the pork all day. I used about a cup of it to cook the pork in and added - Read more ...
  4. I made it as written except for the white wine vinegar because I was out. The apple cider vinegar I subbed worked great and the sauce was so delicious it will be the only recipe I will use from now on. Thank you for sharing it.
  5. Very nice barbecue sauce. Not too sweet. I used fresh garlic instead of dry because that is what I had. I grilled some baby back ribs and basted them generously with this sauce and it was ONO. Thanks for sharing Havicc Brine!
  6. I have a pork shoulder in the Crockpot headed towards pulled pork. I wanted a special barbecue sauce. This is an excellent basic recipe - all the important elements are there. I did tweak it a little and it is AMAZING! I used a little less worcestershire sauce fresh minced garlic instead of granulated used - Read more ...
  7. good sauce i used regular vinegar and it turned great... next time i'll use different kinds of vinegar to see whats flavors come out... but i liked it i cooked up some choppe up chicken and made some chicken sandwiches with it.... now ribs are cooking and i'm gonna do those with the sauce....
  8. Very quick to prepare and a tasty sauce. I also whipped this together when I was out of barbecue sauce (and Tabasco) so added 1/2 of a finely diced chipotle pepper (drained off the adobo sauce) and used a sugar-free ketchup because husband needs to cut down sugar. Chipotle added a nice underlying smokiness to - Read more ...
  9. Delicious. Tangy and sweet and very zippy! I reduced the Tabasco by half so there would be a higher chance that my kids would eat it. I made it the night before, and then used it on beef ribs in the crock pot. Wonderful flavor! The ribs are gone, but I've been eating the leftover - Read more ...

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