It’s easy to reach for a bottle of store-bought barbecue sauce, but there’s really no comparison to a batch made from scratch at home. This one has turned into our signature sauce around here. It’s tangy, a little sweet, and rounded out with a touch of molasses and honey. You’ll want to keep a jar of it in the fridge all year round!
This finger-licking good Honey Molasses BBQ Sauce comes together quickly in one saucepan, using ingredients you’ll most likely already have on hand. Don’t have molasses? You can substitute extra honey in close to equal amounts. Just keep in mind the flavor will shift a bit, since molasses has a deeper, slightly smoky quality while honey is milder and sweeter. The sauce will still taste great, just a touch sweeter and lighter in flavor.
I love this sauce so much, especially on my Sweet Heat Glazed Barbecue Chicken.
Why You’ll Love This Honey Molasses Barbecue Sauce
Made from scratch in one saucepan with pantry staples
Perfectly balanced – tangy, sweet, and rich from the molasses and honey
Finishes with a glossy, smooth texture thanks to a pat of butter
Freezer-friendly, so you can always keep a batch on hand
You can use it on so many meats!
Ingredients
Ketchup: the tangy tomato base for the sauce
Apple cider vinegar: adds brightness and tang
Dark brown sugar: deep sweetness and richness
Worcestershire sauce: adds savory depth
Dijon mustard: a little tang and complexity
Molasses: gives the sauce its deep, slightly smoky sweetness; substitute extra honey in close to equal amounts if you don’t have it on hand, though the flavor will be milder and sweeter
Honey: rounds out the sweetness
Cracked black pepper, garlic powder, dry mustard, ground cumin: the seasoning blend that builds flavor
Butter: stirred in at the end for a smooth, glossy finish
How to Make Honey Molasses BBQ Sauce
In a medium saucepan, combine all ingredients except the butter and stir together until well combined.
Bring the mixture to a boil over medium heat.
Reduce the heat to medium-low and simmer for approximately 20 minutes, or until thickened, stirring occasionally. Tip: don’t rush the simmer. Letting the sauce reduce slowly is what gives it that thick, clingy texture. Resist the urge to crank up the heat to speed things along. Stirring occasionally also keeps the sugars from scorching on the bottom of the pan.
Remove from heat and stir in the butter until melted and glossy. Tip: don’t skip this step! Stirring in the butter off the heat rounds out the flavor, making it taste smoother and less acidic, while giving the sauce a glossy finish.
How to Serve
Brush over grilled chicken, like my Sweet Heat Glazed BBQ Chicken
Perfect for ribs or pulled pork
Slather onto burgers
Use as a dipping sauce for fries
Tips
Don’t skip the butter at the end. It rounds out the flavor and gives the sauce a glossy finish.
Don’t rush the simmer. A slow reduction is what gives the sauce its thick, clingy texture.
Make it yours! Add a splash of vinegar for tang, a bit of cayenne pepper for heat, or a touch more honey for extra sweetness.
Stir occasionally while simmering to keep the sugars from scorching.
Let the sauce cool completely before storing to avoid condensation in the jar, which can shorten its fridge life.
Frequently Asked Questions
Can I substitute the molasses?
If you absolutely have to, yes. Swap in extra honey in close to equal amounts. The flavor will be a bit sweeter and lighter, since molasses has a deeper, slightly smoky quality that honey doesn’t have.
Why does my sauce look separated after freezing?
This is normal. The texture may separate slightly after freezing. A quick stir after thawing brings it right back together.
Can I freeze this barbecue sauce?
Yes, it freezes really well. Pour the cooled sauce into a freezer-safe container or bag, leaving a little room for expansion, and freeze for up to 3 months.
Honey Molasses BBQ Sauce
Equipment
- medium sauce pan
- wooden spoon or spatula
Ingredients
- 1 ½ cups ketchup
- ¼ cup apple cider vinegar
- ½ cup packed dark brown sugar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 Tbsp molasses
- 1 tbsp honey
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- ¼ tsp ground cumin
- 1 Tbsp butter
Instructions
- In a medium saucepan, combine all ingredients except the butter. Stir until well combined.
- Bring the mixture to a boil over medium heat.
- Reduce heat to medium-low and simmer for approximately 20 minutes, or until thickened, stirring occasionally.
- Remove from heat and stir in the butter until melted and glossy.
Notes
Make ahead:
- This sauce is a great make-ahead staple. Prepare a batch and keep it on hand in the fridge or freezer.
To store:
- Once cooled to room temperature, transfer to an airtight container or mason jar with a tight-fitting lid.
- Store in the refrigerator for about 2 to 3 weeks.
To reheat:
- No reheating necessary; serve at room temperature or gently warm if desired.
Freezing:
- Pour cooled sauce into a freezer-safe container or bag, leaving a little room at the top for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight and stir well before serving. Texture may separate slightly after freezing but will come back together with a stir.
Did You Make This Recipe?
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