Naturally Sweetened Homemade BBQ Sauce with Ancho Chili

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  • Total Time: 0 hrs 35 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 10 (2-tablespoon)

Sweet, tangy and smoky, this naturally sweetened, no-ketchup barbecue sauce is perfect for grilling season. Seasoned with a tasty blend of ancho chili powder, garlic and cinnamon, it goes well with all your favorite BBQ fare.


  • 1 tablespoon

    SO Ancho Chili Powder Org
  • 2 teaspoons

    SO Garlic powder org
  • 1 teaspoon

    SO Vietnamese Cinnamon
  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup diced onion

  • 2 tablespoons tomato paste

  • 1 can (8 ounces) tomato sauce

  • 1/4 cup honey (local, if available)

  • 1/4 cup apple cider vinegar

  • 3 tablespoons molasses, full-flavored or mild

  • 3 tablespoons Worcestershire sauce

  • 3 tablespoons prepared yellow mustard, divided


    1. In a saucepan, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes, until softened and starting to brown.

    2. Add tomato paste, chili powder, garlic powder and cinnamon and cook for 30 seconds, until fragrant.

    3. Stir in tomato sauce, honey, vinegar, molasses, Worcestershire, and 2 tablespoons mustard.

    4. Bring sauce to a boil over medium-low heat, then reduce to a simmer and cook for 20 minutes, stirring occasionally, until thickened. (Be careful, as the hot sauce splatters when simmering.)

    5. Remove from heat and stir in remaining 1 tablespoon mustard.

    Make a batch and keep it in the refrigerator to have on hand at a moment’s notice. Easily keeps a couple weeks in the refrigerator.


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