The Best BBQ Sauces (and How to Make Them)

Must Try

Areally good barbecue sauce takes a dish to a higher level. The rich sweet-salty taste gives a completely different dimension to what is normally just a well-cooked piece of meat, fish or vegetables. That is why we have taken on the important task of listing the tastiest ones, with a recipe of course, so that you can get started yourself.

Classic barbecue sauce

First back to basics. It all started with the classic barbecue sauce, of course. The good news: this recipe also makes it very easy to make yourself. Forget the ready-made versions, from now on you have your own homemade copy in the fridge.

A little more time? Then try this slightly more extensive version  or this smoky one by Julius Jaspers. As long as you let this formula go.

Make your own barbecue sauce


A barbecue sauce with cola ? Yes, you read that right. Suitable for many types of barbecue dishes, as a glaze over your spare ribs or simply to dip your fries in. We also learned about this specimen from barbecue specialist Julius Jaspers.


Officially no barbecue sauce, but it is a sauce for barbecue burgers and it comes from barbecue veteran Jord Althuizen. This bacon jam tastes smoky, contains cola and whiskey and makes the burger simply unforgettable.

Pulled Pork

The real hype is no more, but we still see it regularly: pulled pork. And a real pulled pork stands or falls with the sauce. Try these slow cooker, this pulled oats one, or this pulled chicken wrap recipe .

Sauces barbecue

White barbecue sauce

Up for something different? Not very well known here, but nevertheless very tasty with chicken from the barbecue: white Alabama BBQ sauce. There is no other option than to try it once, the recipe can be found here .

The Japanese way

Do you want to turn your barbecue dish into an umami bomb? That will certainly work with this unagi sauce : a kind of thickened sweetened soy sauce that is traditionally served with eel from the grill, but nowadays you can often see it on barbecue dishes. So try.

Source: Culy by
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