BBQ Sauce 101 Recipe

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4 votes | 7583 views

This is a delicious on its own basic bbq sauce that you can easily tweak.

To experiment, divide it in 4 parts, and add different ingredients to each part.

I frequently make this basic sauce and just add a 1/2 cup of chipotle in adobo sauce to it. Yum!

Prep time:
Cook time:
Servings: 12 servings


Cost per serving $0.68 view details
  • 3 cups ketchup
  • 1/2 cup brewed coffee
  • 1/2 cup light brown sugar, packed
  • 1/4 cup light corn syrup
  • 1/2 cup molasses
  • 1/4 cup yellow mustard (or Dijon)
  • 2 tbs. lemon juice
  • 2 tbs. Worcestershire
  • 2 tbs. hickory flavored liquid smoke
  • 1/2 onion
  • 1 tsp. paprika
  • 2 cloves chopped garlic, or 1 tbs. dry
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • Tabasco to taste
  • Some addition ideas: a floating jalapeno, soy sauce, ginger, peach marmalade, apple juice instead of water, steak sauce, chile powder, bourbon.


  1. Combine all ingredients in a saucepot and simmer 30 minutes.
  2. Strain and refrigerate.
  3. Tastes better the next day.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 12 servings
Calories 163  
Calories from Fat 4 2%
Total Fat 0.49g 1%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 963mg 40%
Potassium 505mg 14%
Total Carbs 41.72g 11%
Dietary Fiber 0.6g 2%
Sugars 32.83g 22%
Protein 1.4g 2%
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  • Arturo Féliz-Camilo
    Wow! what an interesting recipe! Thanks for much for sharing!
    I've cooked/tasted this recipe!
    1 reply
    • myra byanka
      April 24, 2012
      Thanks, have added some more of your recipes to my groups.


    • MT C
      This looks great and I'll be trying it this weekend.

      MT C


      • Veronica Gantley
        April 24, 2012
        s that mustard just yellow mustard? Can I use mustard powder? Gosh I have never put coffee in barbecue sauce. It sounds intriguing.
        1 reply
        • myra byanka
          April 24, 2012
          It's yellow mustard, but you can use Dijon or dry. Not sure how much dry, so taste test, but probably a tbs. or so of Colman's. Others are usually not as hot.

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