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It’s summertime! That means family is getting together, having fun outside (while also trying to stay cool), and enjoying delicious food—perhaps by a hot grill. Whether you’re hosting or bringing a dish to share, there’s something extra special about serving up something homemade.

This apple butter BBQ sauce is one of our family’s favorite summertime staples. It’s sweet, smoky, and made with just 10 simple ingredients—no ketchup, no corn syrup, and nothing you can’t pronounce. Just real flavor, made from scratch. It’s the kind of recipe that feels right at home on a picnic table or tucked into a gift basket.

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In our family, we don’t just grill or barbecue on holidays, we do it year round, perks of being in Texas is that it is socially acceptable to do that most months out of the year. Some of my favorite memories growing up was my dad going outside and tending to charcoal as he would smoke ribs. The smell of pecan or mesquite would waft through the air as I would climb a tree, and as soon as it was done, I would jump down and coming running for dinner.

I would eye this favorite meal of mine with delight. There would usually be a side of home cut fries, sweet corn, fresh green beans and the beautiful rack of pork ribs that had a sweet and savory sauce coating it. I would easily eat 3, 4, or 5 ribs and I remember the sweet barbecue sauce sticking to my fingers and as I went from ribs to side dishes, I would delightfully lick my fingers ensuring there was not a morsel left.

Now that I’m older, while still being in the Texas/Oklahoma area, I typically tell people that I don’t want to eat barbecue. While it was a favorite childhood delight, very few places can compete with the nostalgia of the meals from many moons ago. It was much easier to side step barbecue places all together.

A little over a year ago dear husband mentioned wanted to learn how to smoke food. I encouraged this, naturally, as it the outdoorsy version of the slow cooker and it’s a meal I don’t have to cook. He wasn’t sure how much I would like the food as he had heard my complaints of store and restaurant barbecue. About the 2nd or 3rd meal, he decided the next smoke was ribs. The chicken and pork should he had done leading up to this went well, and was very good, but he had never seen my eyes light up as when he brought that rack of ribs inside.

It was so much of my childhood I had remembered. Smoky. Crispy on the top. Juices running out from the side. Baby back pork ribs were still a favorite, he just didn’t know how much. He cut one off to get an idea of how it tasted, and he thought we were going to split it.

Well we did, even if it was an uneven split. He handed me the rib after having a bite and he seemed pleased with the taste and as he went outside I devoured the rest of it. I turned into the ravenous adolescent and gnawed off every bite that I could. When DH came back in, he was shocked to see how much I enjoyed it. “I thought we were going to share it!” He exclaimed. “We did!” I cheerfully replied.

As delicious as it was, and it was very yummy, it did not have all of the nostalgia I remembered from my youth. The ribs did not have that sticky sweet barbecue sauce slathered on them. My dad had used the big brand from the grocery store and while that certainly could have been an option, to go out and buy some, I had already started my canning and homestead journey so it was important to me that I did as much of it from scratch as I could. Plus, I knew it would be better tasting, and probably better for me this way.

Coming Up With a Barbecue Sauce Recipe

I started off the way all good cooks do, at least the way I think they do. Looking at and dissecting what they know and enjoy. I studied this flavor extensively in my childhood, but if I wanted to recreate something similar to what I had in my childhood, its too easy with the internet to not know what ingredients they are putting in these big box sauces. So I went into my favorite grocery store app, typed in the name of the barbecue sauce, and sure enough found the ingredient list.

Yep. It was just what I was expecting. I’m not so crunchy that I would turn my nose up at it, but my favorite thing about cooking is that it is made perfectly for me. So knowing that I don’t have some of these industrial ingredients, I looked at major components and then started going through my pantry and can-try.

So what are the major flavors I was able to dissect? Obviously tomatoes and being the number one ingredient, a decent amount. I rarely keep tomato purée on hand, but I do have tomato sauce. Seemed like a good start to me.

High fructose corn syrup and molasses are clearly the sweeteners in the barbecue sauce. I don’t keep those on hand, though I should buy some molasses for desserts.

With the spices being more of a mystery, I considered what flavors go well with pork and it was in that moment, looking for the sweetness and spices, that I turned to the apple butter.

I used my apple butter from my recipe The Best Homemade Apple Butter Recipe for the Holidays since it was recently processed (this was in February and I made some just a month or two before) and once I was inspired to use that for some of the spices and sugar, I knew we were off to the races!

Now that we had a solid base, now was my favorite part—also the hardest part about making recipes—experimenting with spices. I wanted to have a little tang so I went with apple cider vinegar to help layer the flavors of apple. I also wanted to make it more savory since there is a bit of sugar in the apple butter, so I got out my go to spices and seasonings: Onion Powder, Garlic Powder, Cayenne, Smoked Paprika, Salt and Black Pepper.

I combined all of my ingredients and put them in a small pot over medium low heat so the jammy apple butter would have a chance to loosen up and to allow the spices to open up a little bit and combine with the sauce and the apple butter.

Once it had a chance to cool some, it was finally the moment of truth! Taste test. I thought it needed a little bit more of a savory note and more complexity so I went to Worcestershire Sauce. This added just the right amount of nuance that creates an incredible sauce.

How to Use Your Apple Butter Barbecue Sauce

Once you’ve made a batch of this sauce, the real fun begins — figuring out all the delicious ways to use it. Around here, it ends up on just about everything by the end of the week. It’s one of those sauces that turns plain leftovers into something delectable, and it has a way of sneaking into meals you wouldn’t normally think of as barbecue-friendly.

It’s a natural fit for grilled chicken, pork chops, or anything coming off the smoker. We love brushing it on during the last few minutes of cooking so it caramelizes slightly without burning. But it also works beautifully with weeknight staples — think slow-cooker pulled pork, BBQ chicken quesadillas, bbq nachos, or even a roasted veggie grain bowl.

Sometimes I’ll stir a little into shredded chicken for wraps, sandwiches or tacos, or drizzle it over baked potatoes with some cheese and chopped green onions. It also makes a fantastic dipping sauce for fries, chicken nuggets or chicken wings, roasted sweet potatoes, or crispy tofu bites. And when I’m really feeling fancy, I’ll mix it into mayo or Greek yogurt for a smoky spread or burger sauce.

One of our favorite ways to enjoy it is on a big sandwich: sourdough or brioche piled high with BBQ pork, slaw, and pickled onions. Or slathered on a burger, tucked under sautéed mushrooms and melted provolone. It’s the kind of sauce that makes any meal feel just a little more special even if all you did was throw something together with leftovers.

Tweaks for Proteins

What I love about this recipe is that it makes for a fantastic base for so many different types of proteins. No matter if it is pork, chicken or brisket, just a couple additional ingredients can tailor the sauce to match with your protein perfectly.

Chicken

Chicken loves a good BBQ sauce, and this one pairs beautifully with both grilled thighs and oven-roasted breasts. If you’re using it on chicken, I like to add just a little extra vinegar or even a squeeze of lemon juice and lemon zest. It brightens everything up and helps balance the natural sweetness of the apple butter. For extra flavor, a tiny spoonful of Dijon mustard stirred into the sauce gives it a zippy little kick. Brush it on in the last few minutes of grilling or use it to toss shredded chicken for easy BBQ sandwiches.

Pork (My favorite!)

Pork Chops and apple sauce are a thing for a reason. Pork loves the flavors of apples, and this barbecue sauce is no different. If you’re making pulled pork or slow-cooked ribs, this sauce really shines. Pork loves sweetness and smokiness, so I like to amp up the smoky paprika and add a pinch of cayenne or chipotle powder for a little background heat. For saucier dishes, I sometimes thin the sauce just a bit with apple juice or broth—it makes a great mop sauce for basting or tossing shredded meat. You can also stir in a teaspoon of liquid smoke if you’re cooking indoors and want that hint of grill flavor.

Beef & Brisket

With beef, a little depth goes a long way. I like to add just a splash of strong brewed coffee or even espresso to the sauce. It sounds odd, but the coffee deepens the flavor without making it taste like breakfast. A small drizzle of molasses can also give it a darker, richer finish that complements grilled or smoked brisket perfectly. Try it on steak tips, in BBQ beef sandwiches, but my favorite is brushed over burger patties for a southwest burger that is served with crispy bacon and cheddar cheese.

Vegetarian: Tofu/Tempeh

We have eaten our fair share of tofu and other vegetarian foods around here. With some of our best family friends coming from a vegan home, this sauce makes vegetarian downright craveable. To make it more marinade-friendly, I thin it out with a splash of water or soy sauce, press the tofu, and let the tofu soak it up before pan-frying or grilling. Once it’s got some crispy edges, I’ll brush on the full-strength sauce and let it caramelize in the pan.

A pinch of chipotle or cayenne helps balance the sweetness and gives it that smoky-sweet BBQ flavor without any meat at all. It’s excellent in wraps, bowls, or as a sandwich filling with a little slaw on top.

As a Side: For Veggies

This is where the sauce’s natural sweetness really shines. I love tossing roasted carrots, grilled zucchini, or big portobello mushroom caps in the sauce just before serving. If you’re working with earthier vegetables, a splash of balsamic vinegar stirred into the sauce helps bring out their umami. It’s also delicious brushed onto corn on the cob or used as a finishing drizzle for veggie burgers. It gives everything a smoky-sweet finish that feels indulgent but is made from real food.

Creative BBQ Sauce Variations You’ll Love

Once you’ve made the original apple butter BBQ sauce, you’re in the perfect spot to start having fun with it. This base recipe is flexible, forgiving, and full of flavor. That means it’s easy to customize based on what you’re cooking, who you’re feeding, or what ingredients you have on hand. Here are some simple (and seriously delicious) variations you can try:

Add a Splash of Bourbon

When hubby and I were experimenting with flavors, this is what he turned to, and it made a delicious addition. A little bourbon stirred into the sauce while it simmers gives it a deep, rich flavor with just a hint of heat. Try 1 to 2 tablespoons for a grown-up twist that’s amazing on grilled ribs, brisket, or pork chops. It’s especially good if you’re pairing it with smoky sides like baked beans or charred corn. You can substitute whisky if you are worried about it being too spice forward.

Use Spicy Ketchup Instead of Tomato Sauce

Short on tomato sauce? Short on time? Or just want to simplify things and add some kick? Swap the tomato sauce for spicy ketchup. It adds tang and heat all in one go, and makes the recipe even quicker. If you go this route, skip the added salt and vinegar — spicy ketchup already brings that zip.

Stir in Soy Sauce for an Asian-Inspired Glaze

If you’re craving an Asian BBQ twist, stir in 1 to 2 teaspoons of soy sauce or tamari. It deepens the umami flavor and pairs beautifully with grilled chicken, tofu, or veggie skewers. Add a drizzle of sesame oil and a sprinkle of green onions to finish it off, and you’ve got a sweet-salty glaze that works great on rice bowls or wraps.

Sweet Heat: Add Sriracha or Hot Honey

This one’s for the spicy food lovers. Add a spoonful of Sriracha, hot sauce, or hot honey to bring some kick to the cozy sweetness of the apple butter. This version is especially good on wings, burgers, or crispy tofu, and it makes a fantastic dipping sauce for fries or sweet potato wedges.

Fruity & Bold: Add Crushed Pineapple or Peach Jam

I keep a lot of jars of crushed pineapple and every once in a while I’ll get some peaches from coworkers so I had to find some ways to use these! A spoonful of crushed pineapple or peach preserves adds a sweet-tart pop that’s especially delicious with pulled pork or chicken thighs. The fruitiness plays well with the apple butter and makes the whole dish feel summery and bright.

Finish with Butter for a Rich Glaze

If you’re using the sauce as a final glaze — especially on hot, grilled meat or vegetables — stirring in a tablespoon of butter right before serving makes it glossy and smooth. This is one of those little tricks that takes it from homemade to restaurant-quality.

These variations are simple, but they can totally change the mood of the dish. Whether you’re keeping it cozy, adding heat, or reaching for a bottle of bourbon, once you’ve got the base recipe down, the options are wide open.

Make a Head Tips & Storage

If you’re anything like me, you love having a homemade sauce ready to go for quick weeknight meals, leftovers, or spontaneous grilling. We have so much food saved in our freezer and in our cantry, this is a great option for when I come home from work and want to throw something together. This apple butter BBQ sauce is one of those recipes that gets better after a day or two in the fridge, and it’s super easy to store.

Once it cools, transfer it to a glass jar or any airtight container and refrigerate. It’ll stay fresh for about a week, and we usually end up using it on everything from grilled chicken to quick sandwiches. I like to keep a jar front and center in the fridge so it’s easy to grab when dinner needs a little something extra.

You can also freeze it for longer storage. Just portion the sauce into freezer-safe jars or silicone molds. I like freezing it in half-cup portions so I can thaw only what I need. It freezes well for up to three months. When you’re ready to use it, just let it thaw in the fridge or gently warm it on the stove with a splash of water or tomato sauce to loosen it up.

But! If you are worried you won’t be able to get through it all, or if you want to just make a little bit more to have on hand for longer, consider investing in a vacuum sealer. I use my jar vacuum sealer from Amazon ($29) for most things in my fridge. It will keep it fresh for about 3 times as long. If I am going to freeze it, I love my Food Saver. It’s not as convenient to go scoop some out for a meal, but could be good to have for larger meals to always have on hand. Plus with it laying flat, it makes it easier to store.

If it thickens a bit after chilling, that’s totally normal. A little liquid and gentle heat will bring it right back to the perfect consistency.

Bonus: As a Gift

This sauce also makes a thoughtful gift. Whether you’re putting together a holiday basket, a thank-you for a neighbor, or a treat for your favorite teacher or grill master, a small jar of this apple butter BBQ sauce is always a hit.

Just pour it into a cute jar, add a handwritten tag, and maybe tuck in a small basting brush or recipe card. It’s personal, useful, and a fun way to share your homemade apple butter in a way most people wouldn’t expect. Plus, who doesn’t love getting something they can actually use?

Or if you are like me, you can also throw some together really quick before an office potluck and know you won’t be eating all those extras you can’t pronounce!

FAQs

Can I make this spicier?

Yes! Add chipotle powder, cayenne, or your favorite hot sauce.

Can I make this completely sugar-free?

The recipe does not add any additional sugar aside from what is in the apple butter recipe. But feel free to use unsweetened apple butter or reduce the amount slightly if you want it even less sweet.

What kind of apple butter should I use?

Homemade is best (we use our own apple butter recipe), but store-bought works fine—just choose one without corn syrup or too many additives.

Is this sauce vegan?

It can be! Just use a vegan Worcestershire sauce (or sub with soy sauce + a splash of vinegar).

There’s something so satisfying about making your own sauce from scratch — especially when it turns out to be this versatile, this simple, and this good. Whether you’re grilling on a sunny evening, throwing together a quick sandwich, or just looking to use up that jar of apple butter in a new way, this BBQ sauce brings a little extra comfort and flavor to the table.

Try It Out!

It’s become one of our favorite “everything sauces” around here, and I hope it becomes one of yours too. Sweet, smoky, and full of depth, with no extra sugar or bottled ketchup in sight — just real ingredients and real flavor.

If you give it a try, I’d love to hear how you used it! Leave a comment below or tag @unnamedhomestead on Instagram so we can see your delicious creations. And if you’re gifting it or freezing it, let me know how that goes too. There’s nothing better than sharing something homemade that people genuinely love.