Learn how to make a delicious homemade Texas BBQ Sauce without any ketchup or mustard! Using wholesome ingredients for ultimate flavor and the perfect blend of sweet, smoky, tangy and slightly spicy! This is the perfect homemade barbecue sauce!
TEXAS BBQ SAUCE
Growing up in Texas, we know our bbq sauce. In fact, Texas is known for its barbecue. We ate barbecue and Tex-Mex more than anything else growing up. And as many of you know, who’ve followed my blog for sometime, I love bbq more than any other flavor. I honestly think bbq sauce tastes good on just about anything, haha.
I’ve made many barbecue sauce recipes on my blog and even a new one in my cookbook.
But, this one, is truly the perfect southern Texas style bbq sauce for me. It is the best bbq sauce I’ve created to date and we are obsessed with it in my house. It is the ultimate flavor and perfect balance of sweet, smoky, tangy and slightly spicy, but not overly so. My Dad made so much bbq in the backyard growing up and always smothered it in the most delicious bbq sauce. As a Texan, this one makes me super happy.
Everybody has their own idea of what makes bbq sauce the best. Some like it really tangy with a ton of vinegar, me not so much. I like some of course, for balance, but too much can taste rather strong. Some like it super sweet. This Texas BBQ Sauce is perfectly sweet, but not a sugar coma.
INGREDIENTS FOR TEXAS BBQ SAUCE
To me, you need each one of these for that perfect overall balanced flavor. I feel the best barbecue sauce has to have some molasses and liquid smoke in it, period. (recipe card below with full details)
- tomato sauce/puree (not tomato paste)
- pure maple syrup
- molasses
- worcestershire sauce
- apple cider vinegar
- garlic powder
- chili powder
- liquid smoke
- black pepper
HOW TO MAKE TEXAS BBQ SAUCE
Add all of the ingredients to a blender or food processor and process until smooth.
Add to a pot over medium heat. Once it begins to simmer, cook for 3-5 minutes, whisking continuously until the spices cook through and it is warmed throughout. I love to heat up pinto beans with some of the barbecue sauce. So so good.
OTHER BBQ SAUCE RECIPES TO TRY
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Texas BBQ Sauce (No ketchup!)
Learn how to make a delicious homemade Texas BBQ Sauce without any ketchup or mustard! Using wholesome ingredients for ultimate flavor and the perfect blend of sweet, smoky, tangy and slightly spicy! This is the perfect homemade barbecue sauce!
Ingredients
- 2 cups (480g) tomato sauce/puree (not tomato paste)
- 1/4 cup (80g) pure maple syrup
- 2 tablespoons (40g) regular molasses (not blackstrap) can be found at walmart, many stores
- 2 tablespoons (30g) apple cider vinegar
- 3 tablespoons (45g) worcestershire sauce (I buy a vegan one, Annie's, from whole foods or sprouts)
- 2 tablespoons (30g) liquid smoke
- 1 1/2 tablespoons regular American chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine salt
- optional: 1/2 teaspoon ground espresso
Instructions
Add all of the ingredients to a blender or food processor and process until smooth.
Add to a pot over medium heat. Once it begins to simmer, cook for 3-5 minutes, whisking continuously until the spices cook through and it is warmed throughout.
This bbq sauce is delicious right away, of course, but the flavors truly enhance to amazing flavor by the next day after chilling overnight! I love to use this over pinto beans and heat through or over veggie burgers, fries, potatoes, etc.
The recipe looks good, very good, I will try it with the espresso, but let’s be honest about the elitist no ketchup statement. The main ingredients in ketchup are tomatoes, sweeteners, and vinegar. These are basically the main ingredients in your sauce. Coincidence? I’m being completely sincere, why not just use a ketchup base?
Hi Rick! Not being elitist at all, I said nothing negative at all anywhere in my post about ketchup. But commercial ketchup uses white sugar and some even use corn syrup. Many people do not like to use ketchup who are plant-based for that very reason. In fact, all of my bbq sauce recipes do not use ketchup. I’ve never used it as a base. I have used ketchup for a few other recipes, doesn’t bother me in small amounts personally, but when I have, people always say they don’t want to use ketchup because of the white sugar. I even created a homemade ketchup on my blog here because of all the people who didn’t want to use commercial ketchup in my Thousand Island dressing. I prefer to use a more natural sweetener as much as possible in my recipes, which is why I use pure maple syrup and molasses. Stating the “no ketchup” part in the title is for SEO purposes since many will google for bbq sauce without ketchup. Also, all bbq sauce recipes use vinegar and tomatoes, it’s classic. I’m sure many use ketchup because it’s easier to create a recipe with it, versus figuring out the balance of each individual ingredient for bbq sauce. That part is actually fun for me though! Hope that makes more sense.
Hi Brandi, I’d love to try your recipe! I have a question about the liquid smoke. I don’t use it very often. I think I’ve purchased it only one time but I remember there being a choice of flavors-
hickory, mesquite and I think there was maybe one more favor What kind do you use in this recipe? What are your recommendations for buying liquid smoke in general?
Thanks!
Hi I used the natural hickory flavor by the brand by Fort Worth Stockyards. Found at Walmart or Amazon. I love it. I’m sure the Colgin brand hickory flavor would be fine too.
Does this freeze well?
I just created it a few days ago, so I’m not sure, but I would assume so! I freeze sauces like this all the time. Just thaw it in the fridge overnight and reblend to smooth it back out and gently heat it on the stove on low.
Hi Brandi
I was wondering if I could replace the maple syrup with a Monk fruit sugar instead?
I’ve never used that, so I have no idea of the taste. Maple syrup gives deep flavor to the bbq sauce and it needs to be a liquid sweetener so the consistency is right, so if monk fruit is a dry sugar, that won’t work well.
Hi Brandi:)
I just recently discovered your site and am delighted with the recipes! I have been printing them off to share with friends and noticed that your website address nor your name are on the recipes when they are printed. I think it is important for others to know where the recipes come from thus giving you due credit for all your hard work and creativity. Thank you for sharing your love of healthy eating.