BBQ Sauce Recipe

Here is a barbecue sauce recipe. It’s my bbq sauce recipe for a sweet and spicy barbecue sauce. This can also make a great base to start your own BBQ sauce. You can make this recipe and then add a few more ingredients to make it your own… or you can use it as-is (that’s what I do)!
  • 16 oz Tomato Sauce
  • 16 oz Ketchup
  • 12 oz Chili Sauce
  • 1 cup Apple Cider Vinegar
  • 1 cup Brown Sugar
  • 1 cup Corn Syrup
  • 1/2 cup Honey
  • 1 TBS Worcestershire Sauce
  • 1 TBS Soy Sauce
  • 1/2 cup Dry Rub
  • 1 TBS Hot Sauce
In a large pot combine the above ingredients over medium heat. Be sure to stir really well to incorporate the brown sugar and dry spices. Simmer for 30 minutes and stir often. You can use this recipe for BBQ Ribs, BBQ Chicken and BBQ Pork. And it’s really great for those pulled pork sandwiches at home. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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18 responses to “BBQ Sauce Recipe”

  1. Chuck says:

    On your competition ribs, you sprayed some juices to keep your ribs moist. If you don’t mind giving me a little more details on the measurement and ingredients. I would surely appreciate it.
    Thanks Chuck “BBQ” Baker
    P.S. I’ve followed your method of queuing and became the talk of my family. Now I’m in charge of all the cooking on holidays.

    • I typically use a basic mop of:

      1 cup Apple Juice
      1/4 cup Garlic Red Wine Vinegar
      1/4 cup Olive Oil
      1 cup Water

      Pour all ingredients into container. Shake well and keep refrigerated.

      You can substitute Italian dressing for the oil and vinegar.

    • Jeffrey Pursley says:

      Hey Killer Hogs ( Mr Reed)
      I have been watching you sents frist of the year. You have took my smoking to a hole never level.
      Thank you for shareing your recipes. I can honestly say every recipe I have tried has turn out. ( The family, family reuions, all get togethers love it so much. I always gave you the cridit.)
      Thought : Utub is great but a recipe book would be great to follow alone would be like know other recipe book out there. Just a thought. Jeffery

  2. Ed says:

    Hi Malcolm, the whole family loves this sauce, some say it’s the best they’ve had. One question though: How long do you think it can be kept in the fridge? I’ve been making half recipes so that I don’t have too much extra, but if I did a full recipe, how would you recommend storing it and for how long? Thanks!

  3. Geoff says:

    What are you using for dry rub in the above recipe for your bbq sauce?

  4. Martin says:

    Hi Malcom, I’m from Argentina and love your videos, learned a lot of the American BBQ watching you. We dont habe a lot of sauces here, and I can’t buy your Vinegar Sauce here. Do you have a recipe or guide ?

  5. Geoff says:

    Malcolm…can we buy The BBQ sauce in a gallon?

  6. Noah Marshall says:

    What brand of chili sauce are you using for this recipe?

  7. Nevaeh Perrella says:

    you have inspired me to as a cook buy a medow creek ts120 and bbq right. it has been awesome and i use your products there are the best

  8. Scott says:

    Hi Malcom,

    I’m new to smoking, just got first smoker for Father’s day. Been playing around with chicken, but going to follow your St. Louis spare ribs on the 4th of July! I’ve really enjoyed your videos and hoping for a success! Thanks for very enjoying lessons!


  9. Tony Dronkers says:

    I purchased your BBQ sauce. did not see an expiration date on the bottle. how long is it good for?

    • All Killer Hogs rubs and sauces have a 2 year shelf life – and they don’t really go bad, but begin to lose their potency over time.
      The best way to store rub is in a cool, dry place in an air-tight container. Mason jars and ziplock bags work great for storing rub.

  10. Bobby says:

    What do you use for Hot Sauce?

  11. Brad says:

    Hey Malcolm,
    I’ve been following your recipes for a few years now and always give you the credit! Thanks!!
    Now, for this RCP sauce, if I want to do a smaller batch, can I just cut the ingredients in half??

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