Maple BBQ Sauce

Maple BBQ Sauce is sweet, smoky, tangy, and so easy to make at home. The maple syrup adds a rich sweetness that tastes a little more special than regular barbecue sauce, while apple cider vinegar and Worcestershire keep it from being too sweet. I love brushing it over grilled chicken, ribs, pork chops, or wings, but it also makes a delicious dipping sauce for chicken tenders and fries.

We have friends who make their own maple syrup from start to finish. They tap the trees, collect the sap, and boil it down themselves. They gave us a bottle, and it was such a treat because it does not get much fresher than that.

I have always loved pure maple syrup. The real stuff has such a rich flavor, and it is easily one of my favorite Canadian ingredients. Using some of that homemade syrup in this barbecue sauce made it taste even more special.

Love maple syrup like me? Try Maple Syrup Bars and Maple Syrup Cheesecake.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Ketchup: Use your favorite brand since it makes up the base of the sauce. A thicker ketchup will give you a richer, less runny barbecue sauce. You can also make your own homemade ketchup.
• Pure maple syrup: Be sure to use real maple syrup rather than pancake syrup. It gives the sauce a deeper flavor without making it taste overly sugary.
• Apple cider vinegar: You can add an extra teaspoon if you prefer a sharper barbecue sauce.
• Worcestershire sauce: A little goes a long way, adding savory depth to the sauce. 
• Brown sugar: Pack it firmly into the measuring spoon. It helps thicken the sauce and gives it a hint of caramel flavor.
• Smoked paprika: This gives the sauce its smoky taste without needing liquid smoke. Regular paprika can be used, but the sauce will taste less smoky.
• Garlic powder: Garlic powder blends smoothly into the sauce and will not leave any pieces behind. Make sure yours is fresh since older spices can lose their flavor.
• Onion powder: This adds onion flavor without changing the texture. Break up any clumps before measuring so it mixes in evenly.
• Black pepper: Freshly ground pepper has the best flavor, but regular ground black pepper works just fine. Add a little more for a peppery kick.

How to Make Maple BBQ Sauce

• Step One: Add all ingredients to a saucepan over medium heat.
• Step Two: Stir well and bring to a gentle simmer.
• Step Three: Cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
• Step Four: Let cool before using. It thickens more as it sits.

Variations and Substitutions

• Make it spicy: Add ¼ to ½ teaspoon of cayenne pepper, a pinch of red pepper flakes, or a few dashes of hot sauce.
• Add more smoke: Stir in ¼ teaspoon of liquid smoke for a stronger smoky flavor. Start with a small amount since it can quickly overpower the sauce.
• Use regular paprika: Regular or sweet paprika can replace smoked paprika. The sauce will still be delicious, but it will have a milder smoky taste.
• Swap the vinegar: White vinegar or red wine vinegar can be used instead of apple cider vinegar. White vinegar will give the sauce a sharper tang.
• Try a different sweetener: Honey can replace the maple syrup in a pinch, although it will change the flavor. You can also replace the brown sugar with coconut sugar.
• Make it less sweet: Reduce the brown sugar or leave it out completely. The maple syrup will still add plenty of sweetness.
• Add mustard: Stir in 1 to 2 teaspoons of Dijon or yellow mustard for a little extra tang.

Storage Instructions

• Refrigerator: Let the Maple BBQ Sauce cool completely, then transfer it to an airtight jar or container. Store it in the refrigerator for up to 2 weeks.
• Freezer: Freeze the sauce in a freezer-safe container for up to 3 months. Leave a little space at the top of the container since the sauce may expand as it freezes.
• Thawing: Thaw frozen barbecue sauce overnight in the refrigerator. Stir it well before using, as the texture may separate slightly.

Recipe Tips and Tricks

• Keep the heat gentle: Once the sauce starts to simmer, lower the heat if needed. A hard boil can cause it to splatter and may scorch the sugars.
• Do not overcook it: The sauce should still look slightly thinner than you want when you remove it from the heat. It will continue to thicken as it cools.
• Taste after simmering: The flavors become stronger and more balanced as the sauce cooks, so wait until the end before deciding whether it needs more vinegar, maple syrup, salt, or seasoning.
• Use a splatter screen: Barbecue sauce can bubble and pop as it thickens. A splatter screen helps keep your stovetop clean while still allowing steam to escape.
• Brush it on near the end: When using the sauce on grilled meat, add it during the final few minutes of cooking. The maple syrup and brown sugar can burn if they are exposed to high heat for too long.
• Make a double batch: This recipe is easy to double in a larger saucepan, especially when you are cooking for a barbecue or want extra sauce for dipping.
• Use it in more than one way: Brush it over chicken, pork, ribs, or meatloaf as a glaze, serve it as a dipping sauce, or stir a few spoonfuls into baked beans for extra maple and smoky taste.

BBQ Sauce Recipes

• Pineapple Jalapeno BBQ Sauce
• Rhubarb BBQ Sauce
• Cajun BBQ Sauce

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.