BBQ sauce

    40 min

    My mother-in-law gave me this BBQ sauce recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates a tasty sauce! This will keep in the fridge for several weeks.

    197 people made this

    Serves: 16 

    • 2 tablespoons fresh lemon juice
    • 1 onion, peeled and sliced
    • 4 tablespoons vinegar
    • 125ml water
    • 2 tablespoons dark brown soft sugar
    • 1 tablespoon mustard
    • 1/2 teaspoon ground black pepper
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon cayenne pepper
    • 4 tablespoons vegetable oil
    • 8 tablespoons ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 1/2 teaspoons liquid smoke flavouring

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a medium saucepan, mix lemon juice, onion, vinegar, water, brown sugar, mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to the boil, then simmer uncovered 20 minutes.
    2. Stir ketchup, Worcestershire sauce and liquid smoke flavouring into the mixture. Return to the boil, then remove from heat. Refrigerate until ready for use.


    Liquid smoke flavouring is available to order online and in some specialty shops. If unavailable, the BBQ sauce can be made without it with good results.

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    Reviews in English (125)


    I followed the recipe exactly and there was way too much vinegar in the finished product. Maybe the person providing the recipe used a big spoon as a tablespoon, like my mother used to, where a tablespoon of ketchup would be heaped and the vinegar would be level, if you know what I mean. If you use measuring spoons you'll only need one tablespoon of vinegar. I had to add 5 and a half tablespoons of extra sugar to counteract the taste of vinegar it was that strong, so the finished product was probably different to what this recipe should've led to, but nonetheless gave me a sweet BBQ sauce. Also, this recipe doesn't mention what to do with the onions once cooked - strain or leave in? I split the sauce, strained the onions to make a nice smooth dip for chips and the other half left the onions in to pour over cooked chicken wings. Oh and I only put in quarter of a tsp of black pepper - together with the cayenne and mustard there was still a little kick to the aftertaste.  -  21 Jan 2017


    It was lovely. Absolutly delicious, i will recommend it and make it again. My only criticism would be i think it was a little too thin, I would've made it a bit thicker by adding some flour or cornflour. Very good recipe.  -  10 Jun 2015


    I've made a few varients on this a few times and the result each time (in my opinion) has been delicious. Firstly, due to my lack of liquid smoke, I added a few tsps smoked paprika and half a jar of Chipotle paste. It had a great smokey flavour and a wee kick too! That said, Some of my guests found it too hot, others wanted it hotter! So now, I make two batches. One has the added smoked paprika and chipotle paste, but no liquid smoke or cayenne - and the kids love it! The other has a much bigger kick! As well as the smoked paprika and chipotle paste, I increase the cayenne and add dried chilli flakes too! There's nobody complaining that it ain't hot enough now! Many thanks to Bob and his mo-in-law for the recipe. It's become a staple in my kitchen.  -  24 Feb 2015