Forget Store-Bought: The Lazy Barbecue Sauce That Beats the Bottles

Every summer, the writer promises to share a shortcut barbecue sauce—perfect for when lugging home 11 bottles and jars for Ina Garten’s classic recipe feels like too much. The original is excellent and freezes well, but for everyday chicken skewers, tofu, or even a quick baked bean base, this pared-down version works wonders. With just three core ingredients (and up to two optional extras), it’s fast, flavorful, and likely already in your pantry.

At-a-glance

All you need, but swap friendly

The foundation: equal parts ketchup, molasses, and apple cider vinegar. Simply stir them in a bowl—no simmering required. Optional extras include hot sauce (Tabasco, Sriracha, Cholula, or similar) and a spoonful of fish sauce or Worcestershire for a salty, fermented depth (note: not vegetarian if using these). Salt is usually unnecessary, but pepper can be added.

This thinner sauce clings beautifully to food and works especially well for quick summer meals, leaving more time for swimming, napping, and repeating.

Minimalist Barbecue Sauce Recipe

Ingredients

Method

1. Whisk all ingredients in a bowl.

2. Taste and adjust balance as needed: more ketchup for a milder, bottled-style flavor.

3. The above makes about ¼ cup; scale up as required.

To Make Chicken Skewers

Cut 2½ lbs chicken breast cutlets into 1–2 inch chunks. Toss with ¼ cup of sauce to coat lightly. Thread onto skewers and grill on high heat, turning only when charred underneath, until evenly cooked (7–10 minutes). Brush with extra sauce as they cook.

To Make “Fake Baked Beans”

Sauté ¼ onion (minced) in 1 tbsp oil until soft. Add one 15-oz can (1¾ cups) small white navy beans (drained and rinsed) plus one batch of the sauce. Stir in 2–3 tbsp water and simmer gently for 10 minutes, stirring occasionally. Add more water if needed and adjust seasoning to taste.

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