My Favorite BBQ Sauce

This recipe is a slightly modified version of the BBQ Sauce I grew up eating. My Mom made dinner for our family every single night. when I was growing up, and her pork chops simmered in BBQ sauce was one of my favorites. It’s still the only way I really love pork chops. 

I debated whether I should share this recipe on here, after all it’s kind of a ‘family’ recipe so maybe I should just keep it to myself. But I can’t be that mean. That’s how good this is, it would be cruel of me to withhold it from you. I need to let you know that I’ve deviated from Mom’s original recipe in two ways- 1. Mom used Catsup as the base, but I’m not okay with the HFCS and food colorings found in most commercial catsups. Instead, I used strained tomatoes, and 2) she used brown sugar and I keep it Primal-friendly by using a combination of Blackstrap Molasses and a bit of honey as the sweeteners. 

Chicken Breast simmering in this awesome sauce 

I’ve never really been an expert on BBQ, and all the differences between Memphis style and Kansas City style, so I can’t say whether this sauce leans one way or the other. I CAN tell you it is NOT Eastern Carolina sauce. Here in EC the only ‘sauce’ anyone uses is vinegar with some hot peppers mixed in. This ain’t that!  This is totally a semi-sticky, lick your fingers sauce—with a good balance between sweetness and acidity. You are going to be so happy you tried it! As with all of my recipes, I urge you to taste as you go, and adjust seasonings and spices to your taste. I’m not much on sweet flavors, but I love vinegar. You may feel differently so use my recipes as guides and launchpads for your own version of the final product. So here we go! 

The Best BBQ Sauce Ever (inspired by my Mom, Sandra O’Neill) 

  • 28 oz Strained Tomato ( I use Pomi brand)
  • 3 - 4 Tbsp Dijon Mustard
  • 1/4 C. Apple Cider Vinegar (Braggs is my fave)
  • 1 C. minced yellow onion
  • 5-6 cloves of garlic minced
  • 3 Tbsp Black Strap Molasses
  • 3 Tbsp Raw Honey

Combine all of the ingredients in a 2 qt saucepan and simmer for 10 minutes, stirring frequently. Allow to cool, then store in a glass jar with a tight fitting lid for up to 10 days. Use as a simmer sauce, or glaze for chicken, pork, or beef. *** Mom used to simmer little cocktail wieners in this for parties—hey don’t judge! it was the late 70s early 80s! *** 

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Thanks so much & Happy Eating!