This simple homemade barbecue sauce recipe is thick, tangy, smoky, and naturally sweetened with dates for the perfect sticky-sweet addition to all your summer grilling.
In my quest to recreate store-bought favorites with higher quality ingredients, barbecue sauce has always eluded me. Most recipes call for upwards of thirty ingredients, requiring me to purchase a dozen condiments I never use just to make another condiment. It all seemed pretty unnecessary, particularly because we have a favorite BBQ sauce already <–affiliate link (that Kevin hoards when it goes on sale, resulting in an entire shelf of our spice cabinet being stocked full of BBQ sauce at all times).
And yet, my recipe-developing brain just couldn’t stop thinking about ways to make a homemade BBQ sauce that was tangy, sweet, smoky, a little spicy, and, most of all, uncomplicated.
While I have no problem consuming various refined sugar products now and then, I just don’t see that it’s necessary to put sugar, brown sugar, molasses, honey, corn syrup, AND maple syrup into one bottle of BBQ sauce, which is what most jars at the store have in them. No, really, go flip over a few bottles of barbecue sauce at the store and prepare to be inundated with the sheer variety of sugar products used in each bottle.
I originally set out to make a maple-sweetened barbecue sauce, but found the texture was never quite right, and the sauce needed to be simmered for upwards of an hour to fully reduce to the consistency I liked, resulting in a flavor profile that was just okay.
After staring at video clips of mashed dates for hours (while editing this recipe video) I came to a realization: dates already have the ideal thick, sticky texture and caramel-sweet flavor that I want in barbecue sauce; no need to simmer for hours to achieve the right texture.
So, I got to work.
To add a layer of depth and a little background heat, this sauce starts with sautéed onions and garlic. Then, essential flavor components like tomato paste, dijon mustard, soy sauce, smoked paprika, salt and pepper get added to form the flavor base of the sauce. Finally, dates and apple cider vinegar are added to the pot and brought to a boil. As soon as the sauce boils, it’s done.
Add it to the bowl of a food processor or blender or use an immersion blender to puree the mixture into a thick, sticky, tangy, smoky, sweet, perfect homemade barbecue sauce.
If you’re keeping track- that means this homemade BBQ sauce recipe is made with only 10 ingredients in just about 20 minutes. Quick + easy barbecue sauce, achieved!
Whether you’re dubious of the ingredients list on the average jar of BBQ sauce at the grocery store or not, I think you are going to LOVE this homemade date-sweetened barbecue sauce. Its thick, sticky, full-flavored, perfectly tangy, slightly smoky, and just barely spicy (but rest assured, you can up the heat to your liking as you make it) and made with significantly higher quality ingredients than any sauce you’ll find on the shelves at the store.
So, grab yourself some dates, and let’s make barbecue sauce!
If you make this recipe, be sure to leave a comment below telling me how it turns out! Or, take a picture of your homemade BBQ sauce and tag me in it on Instagram!
Date-Sweetened Barbecue Sauce
Ingredients
- 1/2 a small onion yellow or red both work
- 1 large clove garlic
- 1/2 Tablespoon olive oil
- 1 cup medjool dates pitted (about 8-10 large dates)
- 1 cup apple cider vinegar
- 1 Tablespoon tomato paste
- 1 Tablespoon soy sauce I use Bragg's Liquid Aminos
- 1 Tablespoon dijon mustard
- 1/2 teaspoon each of salt pepper, and smoked paprika
- optional: 1/4 teaspoon cayenne pepper if you like your BBQ sauce spicy!
Instructions
- Put a small pot on the stove over medium-low heat. Finely dice the onion and garlic, then add them to the pot with the olive oil. Cook for about 5 minutes, stirring occasionally, until soft and slightly browned.
- Add all remaining ingredients to the pot, stir to combine, then increase heat to high. As soon as the pot is bubbling, turn off the heat and let sit for about 5 minutes, or until cool enough to safely pour into the bowl of a food processor or blender. Blend on high until sauce is completely smooth.
- Transfer the pureed sauce to a jar or container with a lid and let cool completely before storing in the fridge for up to 2 weeks.