Home-Made Smoky Molasses Barbecue Sauce

Preparation info

  • Difficulty


  • Makes:

    900 ml

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Making your own barbecue sauce is infinitely better than buying commercial products. It doesn’t take long and you might just gain a following.

Preparation: 10 Minutes
Cooking: 20 Minutes


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, chopped
  • 150 ml (5 fl oz) apple cider vinegar
  • 125 g ( oz/ cup, lightly packed) dark brown sugar
  • 2 teaspoons mustard powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons celery salt
  • 3 teaspoons hot chilli powder
  • tablespoons Worcestershire sauce
  • 3 teaspoons chipotle purée
  • tablespoons tomato paste (concentrated purée)
  • 500 ml (17 fl oz/2 cups) tomato passata (puréed tomatoes)
  • tablespoons molasses or dark treacle syrup


Heat the oil in a large saucepan over medium heat. Add the onion and garlic and stir constantly for 5 minutes or until soft. Add all the remaining ingredients, bring to the boil, then reduce the heat to low and simmer for 15 minutes or until the sauce coats the back of a spoon. Remove from the heat, pour immediately into sterilised jars and seal. Allow to cool, then store in the refrigerator for up to 2 weeks.