SaucesAmericanEasy

No-Sugar BBQ Sauce

Name: No-Sugar BBQ Sauce
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 15 oz (425 g) tomato sauce; ⅓ cup (80 ml) apple cider vinegar; 3 tbsp (45 ml) Worcestershire sauce; 4 cloves (20 g) garlic, minced; 1½ tsp (3 g) smoked paprika; ¾ tsp (1½ g) black pepper, freshly ground; ¼ tsp (½ g) cayenne pepper (optional); 1 tsp (3 g) dry mustard powder; ½ tsp (3 g) kosher salt; 1 tbsp (14 g) unsalted butter

From the MyKitchenBank Kitchen

A bold, tangy barbecue sauce with deep savory notes and zero added sugar. Built on tomato sauce, vinegar, and Worcestershire, this sauce gets its complexity from garlic, paprika, and spices. Perfect for brushing on ribs, chicken, or burgers, or serving on the side.

Prep: 8 min
Cook: 12 min
Total: 20 min
Makes: 2 cups (480 ml) sauce

Save to My Kitchen Jump to recipe

Steps

Before you start

Measure all ingredients before you begin
Have a small saucepan ready
Use a whisk to prevent lumps

1
Combine dry ingredients
- In a small bowl, whisk together smoked paprika, black pepper, cayenne pepper (if using), mustard powder, and kosher salt.
- Set aside.
+ Show details− Hide details
Ready when: Spices are fully combined with no lumps
Tip: Whisking the dry spices together prevents clumping when they hit the liquid.
2
Sauté garlic
- Melt the butter in a small saucepan (2-quart capacity) over medium heat.
- Add minced garlic and stir continuously for 1 minute until fragrant and lightly golden.
- Do not allow it to brown.
+ Show details− Hide details
Ready when: Garlic is light golden and very fragrant
Tip: Watch the garlic carefully—it burns quickly and will taste bitter if overdone.
3
Build the sauce base
- Add the tomato sauce, apple cider vinegar, and Worcestershire sauce to the saucepan.
- Stir well to combine.
- Bring the mixture to a gentle simmer over medium heat.
+ Show details− Hide details
Ready when: Small bubbles break the surface at the edges and occasionally in the center
Tip: Stir as it heats to ensure the garlic is evenly distributed and the liquids combine smoothly.
4
Add spices and simmer
- Stir the reserved spice mixture into the saucepan.
- Once combined, reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally.
- The sauce will reduce slightly and the flavors will meld.
+ Show details− Hide details
Ready when: Sauce is thick, glossy, and coats the back of a spoon; flavors are balanced and well-integrated
Tip: Stir every 2–3 minutes to ensure even heating and prevent sticking on the bottom.
5
Taste and adjust
- Remove from heat and let cool for 1 minute.
- Taste the sauce.
- Add more salt, vinegar, or Worcestershire if needed.
- For more heat, stir in additional cayenne.
- For deeper smoke, add ¼ tsp more smoked paprika.
+ Show details− Hide details
Ready when: Sauce tastes balanced with no harsh edges
Tip: Always taste when it's warm—cold sauce may taste different and is harder to adjust.
6
Serve or store
- Use immediately as a brush-on sauce for grilled or smoked meats, or serve on the side as a dipping sauce.
- For storage, let the sauce cool completely before transferring to a clean jar or airtight container.
+ Show details− Hide details
Tip: Cool the sauce before adding a lid to prevent condensation and spoilage.

Good to know

Tips

For a thicker sauce, simmer an extra 3–5 minutes to reduce further. For a thinner consistency, stir in a splash of vinegar or water.
Add 1 tsp of liquid smoke if you want deeper smoky flavor without the butter-garlic base.
This sauce is excellent brushed on grilled chicken, ribs, brisket, or burgers in the last 2–3 minutes of cooking to caramelize.
For a spicier version, increase cayenne to 0.5 tsp or add a pinch of smoked ghost pepper.

Make ahead

This sauce is best made 1 day ahead to allow flavors to develop. The acidity and spices intensify slightly as it sits.

Storage & reheating

Room temperature: up to 4 hours (if you'll use it quickly for grilling). Refrigerator: up to 3 weeks in an airtight jar. Freezer: up to 6 months in a freezer-safe container or jar. Thaw in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second bursts.

Substitutions

apple cider vinegar → distilled white vinegar or rice vinegar. White vinegar is sharper; rice vinegar is slightly milder. Use the same amount.
Worcestershire sauce → soy sauce or tamari. Soy sauce adds umami and saltiness. Start with 2 tbsp and taste before adding more.
smoked paprika → regular paprika or Spanish paprika. Regular paprika is less smoky but still flavorful. Use the same amount.
unsalted butter → neutral oil (vegetable, canola, or avocado oil). Oil works equally well and is neutral in flavor. Use 1 tbsp / 15 ml.