Finger Lickin’ Good BBQ Sauce

I haven’t always been a huge barbecue sauce fan, but I obviously was going about the whole thing wrong. For the first time ever (!) we (I say we as if I had anything to do with it, but the truth is, I was getting my hair done and Billy was busting his ass in the kitchen. I can only take credit for forwarding him this recipe.) made homemade sauce and slathered it on some fall-off-the-bone-tender ribs. Oh. My. GOSH. I have never been so fond of BBQ sauce my entire life. I literally licked my fingers clean. After each rib. That’s right, I’m not afraid to admit it.

Conveniently, at the exact time our ribs were slow cooking in the oven Georgia from The Comfort of Cooking posted about her awesome experience creating BBQ sauce (and also slathering it on ribs). I sent the link to the hubs, who was holding down the fort for the day, and we both immediately knew that we’d be whipping up a BBQ sauce that night. While we didn’t follow Georgia’s recipe exactly, we did use it as a basis for what we ended up with. And let me tell you, we ended up with the absolute best barbecue sauce we’ve ever had. It was sweet, spicy, tangy and sticky. This sauce was the very definition of finger lickin’ good.

Finger Lickin’ Good BBQ Sauce

{Print this Recipe}
Here’s what you’ll need:
Makes: about 1 cup (enough for a full rack of ribs, plus a little extra)
– olive oil
– 2 cloves garlic, minced
– 2 tsp dried minced onions
– 3/4 cup brown sugar
– 1 tsp dry mustard
– 1/3 cup ketchup
– 1/4 cup soy sauce
– 2 tbsp Worchestershire sauce
– 2 tbsp Sriracha
– 2 tbsp apple cider vinegar
– 2 tbsp white wine
– salt and pepper to taste

Everyone brace yourself, I don’t know if you’ll be able to handle the intense directions that lie ahead!

In a small saucepan, heat the oil over medium heat and saute the garlic and onions until the garlic becomes fragrant, about two minutes. Add the rest of the ingredients to the pan and stir well to make sure everything is combined. Bring the mixture to a bubble (not quite a boil, but make sure there’s some bubbles forming around the edges of the pan) and let it simmer away for about 15 minutes, or until nice and thick and flavorful.

Slow Cooked, Quick Grilled Ribs with Billy's Finger Lickin' Good BBQ Sauce

Yes, it’s literally that easy. I’m sure you’re wondering, much like we were in between delicious bites of homemade BBQ sauce slathered ribs, why you’ve never made barbecue sauce before.

Billy’s saucy creation was sweet, spicy and tangy all at the same time. All the familiar flavors of a traditional barbecue sauce were great, but the hint of Asian flavor really made this sauce something special. The sweetness from the brown sugar really lent itself to the kick from the Sriracha. Move over Pat and Gina Neely, here comes a new pit master!

We slathered our new favorite BBQ sauce on a nice rack of slow cooked, quick grilled ribs and chowed down. I don’t know if there’s a better vehicle for BBQ sauce than ribs, but I definitely think this sauce was best suited for that fall-off-the-bone kind of meat that comes from slow cooking.

I’m no barbecue sauce expert or anything, but I do know what tastes good — and this sauce definitely tasted good. All the ingredients are subjective, so feel free to play around with the measurements or add or take out anything you like. But please give BBQ sauce a shot. You won’t be disappointed.

P.S. Thanks, Georgia, for the inspiration!

Leave a comment


  1. This would be great on some grilled tofu…I love BBQ sauce, but I hate having to spend 5-8 dollars on a nice jar. I will be making some of my own very soon!

  2. cheetos

     /  June 18, 2010

    Question: what is sriracha? And assuming I can’t get it where I live, what could you use as a substitute? Thank you!

  3. @ Monet, It’s totally worth it to make your own. It was so much easier than I thought and you can add any flavors in there that you like. Let me know if you give it a shot and how it goes!

    @ cheetos, Sriracha is an Asian hot sauce. You can usually find it in most grocery stores (at least in the US), it looks like this. If you can’t find it, I would suggest asking around for any other type of Asian hot sauce. But if all else fails, you can substitute any kind of hot sauce to give the BBQ sauce some heat.

  4. Okay… I’m shocked that your photos are shot at night. I don’t think I can find Sriracha here in Malaysia. Ironically being in Asia, you’d think you can find something Asian and next-door-neighborly but there are SOOOO many Asian hot sauces here that I’m not really sure which one I should use. Can I use a regular hot sauce then? Is Tabasco too distinct of a flavor? Do I need something on the sweeter hot sauce side?

    I’m a big fan of BBQ sauce myself but have never actually thought of making it to be honest. Your photos are wonderful! I hope your hair looked nice though! Haha!

  5. You’d believe me if you saw my earlier pictures (go ahead, venture back a few months). When I discovered the light box trick, everything changed. I’m in love with it, couldn’t live without it!

    I can’t really even describe what Sriracha is like. It’s definitely nothing like Tabasco. It’s not really sweet either though. I looked it up on Wikipedia and it says it’s a paste of chili peppers, vinegar, garlic, sugar and salt. It’s also apparently a Thia hot sauce…my bad.

    Making BBQ sauce, like I said, was way easier than I thought it would be. You should try it!

  6. Stephanie, you made this sound so good that I bookmarked it. I grilled some ribs a few nights ago–something new to me–and it was great. This looks like a richer sauce–something I’d really like to try.


  7. These ribs look amazing! I am bookmarking this. I might make these for the 4th.

  8. Oh behalf of my husband, thank you! He is going to LOVE this recipe!

    Delightful Bitefuls

  9. Wow! Didn’t realize it was so easy to make BBQ sauce at home. Will definitely try this soon! :-)

  10. In south Texas, if you order BBQ sauce on your brisket they look at you sideways.

    Ps, great blog, just found it

  11. You should check them out, best brisket and , best ribs with sauce I have ever had in Texas. best bbq catering in Dallas BBQ in dallas, Texas

  12. zack

     /  August 15, 2011

    how much olive oil do you use?

  1. The Barbeque Blog Update – 18 Jun 2010 | The Barbeque Blog

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