Sauces & Condiments
Gluten-Free Barbecue Sauce
A tomato-based barbecue sauce with vinegar, sugar and seasonings.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Medium saucepan
- Whisk
- Airtight container
Method
Combine Ingredients
In a medium saucepan, whisk together tomato sauce, apple cider vinegar, molasses, Worcestershire sauce, mustard, and honey until smooth.
Add Spices
Stir in smoked paprika, garlic powder, onion powder, black pepper, salt, and liquid smoke if using.
Simmer Sauce
Place saucepan over medium-low heat and bring to a gentle simmer, stirring frequently.
Cook to Thicken
Allow the sauce to simmer uncovered for 15-20 minutes until it thickens to your desired consistency.
Taste and Adjust
Taste and adjust sweetness, acidity, or smokiness as needed by adding honey, vinegar, or liquid smoke.
Cool and Store
Remove from heat and let cool before transferring to an airtight container for storage.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
No flour is needed. Check the Worcestershire sauce and remaining packaged ingredients. This is a fresh sauce for the refrigerator, not a recipe for home canning. Finished volume and portion size need to be measured before nutrition can be calculated.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate the cooled sauce in a covered container and use within 3 to 4 days, or freeze for up to 3 months. This is a refrigerator sauce, not a recipe for home canning.
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