This sweet and tangy homemade barbecue sauce has a secret ingredient: root beer. It adds a rich, caramel sweetness that makes this 20-minute recipe taste like it simmered all day. I love using this BBQ sauce for summer grilling, marinating and dipping.
I originally shared this recipe in 2015 and have since updated it with an even better flavor profile, more tips and tricks and brand new photos.
Table of Contents
Homemade barbecue sauce has been high atop my list of culinary creations to master. But it took a little nudging from a roadside eatery in Los Angeles to inspire a DIY version starring a sweet and tangy blend of root beer, brown sugar and garlic.
While Coca-Cola is the classic option for carbonated beverage-based barbecue sauces, root beer adds an extra element of rich flavor. And the result is a quick-simmered sauce perfect for dipping, slathering or dousing all barbecue-friendly items, from grilled chicken and pulled pork to baby back ribs and even barbecue chicken pizza.
Aside from taste, there are strong preferences when it comes to barbecue sauce consistency. Are you Team Thin and Syrupy? Or Team Thick and Saucy? Regardless of your allegiance, I’ve got you covered with simple techniques for both. So grab the root beer and ditch the store-bought sauce in favor of this DIY finger-lickin’ favorite.
Why Root Beer Makes the Best Barbecue Sauce
I know exactly what you’re thinking. Root beer? In barbecue sauce? Stay with me. The soda adds:
- Sweetness, caramel notes and just a hint of spice
- A depth of flavor you simply can’t get from water or plain broth
- Natural caramelization: the sugars in root beer caramelize when heated, creating that glossy, sticky finish
- No overwhelming root beer flavor in the finished sauce. It simply tastes deeper, richer and more complex
- Olive oil and garlic: The aromatic base of this sauce. Keep a close eye on the garlic as it cooks. Burnt garlic is bitter and will throw off the whole sauce.
- Root beer: My secret ingredient and the reason this sauce tastes unlike any other homemade BBQ sauce you’ve tried. Any brand works. I just avoid diet root beer since artificial sweeteners can affect the flavor.
- Ketchup: My shortcut to a rich, familiar tomato base without starting from scratch.
- Worcestershire sauce: Adds deep, savory umami that ties all the sweet and tangy flavors together, just like in my favorite steak marinade and pimento cheese dip.
- Apple cider vinegar: When I went back to retest this recipe, I realized the original version was missing that classic tanginess. Adding a splash of apple cider vinegar cuts through all the sweetness and brings a subtle fruity depth to the sauce. And while you can use almost any type of vinegar to add acidity, different vinegars will change the flavor profile of your final sauce so I recommend sticking with ACV.
- Light brown sugar: For sweetness and a subtle molasses depth.
See the recipe card for full information on ingredients and quantities.
I love making my own condiments from scratch, from spicy ketchup to homemade ranch dressing, because it gives me complete control over the flavor profile. And this BBQ sauce is no exception. In 20 minutes or less, you can make a barbecue sauce that’s as tangy or spicy as you like just by adjusting the quantities or adding additional ingredients. Here’s my quick and easy method:
- Sauté the garlic in a little olive oil in a medium saucepan until golden brown and fragrant.
- Whisk in all the remaining ingredients. Bring the mixture to a boil then reduce it to a simmer and cook, stirring occasionally, for 6 to 8 minutes until the sauce has reduced by 1/4.
- Give it a taste, adjust to your liking and use it on all your favorite BBQ recipes.
That’s it!
Success tip: I always add salt and pepper at the end rather than the beginning. The sauce reduces as it cooks which concentrates the flavors, so seasoning too early can result in an overly salty sauce.
One more thing worth knowing: Right off the heat, the sauce will taste a little more vinegary and intense than you expect. Once it cools and the flavors have had a chance to mellow, it tastes even better. I almost always make it a day ahead for that reason!
Thickening the Sauce
The longer you simmer the sauce, the thicker it will become as the liquid evaporates and the sugars concentrate. If you prefer a thinner, more syrupy sauce, 6 to 8 minutes is all you need. Keep in mind the sauce will also thicken slightly as it cools.
For a quicker, more controlled result, add a cornstarch slurry. Whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth (adding dry cornstarch directly to the sauce will cause it to clump so always mix with water first). Stir the slurry into the sauce then bring it back to a boil.
Cornstarch needs to reach a boil to activate its thickening power, so don’t skip this step! The result is a sauce thick enough to coat the back of a spatula:
I almost always go the cornstarch route because I love a thicker sauce, but both methods produce a delicious sauce. It really just comes down to personal preference!
Ways to Use It
Once you make a batch of this, you’ll find yourself reaching for it constantly. Here are just a few of the ways I use it:
- Pulled pork: Slather it generously onto my Instant Pot BBQ pulled pork or Hawaiian pulled pork and don’t look back.
- Ribs: Brush it onto my oven-baked baby back ribs during the last few minutes of cooking for a sticky, caramelized finish.
- Pizza: Use it as the base sauce on my BBQ Chicken Pizza instead of traditional marinara.
- Grilled meats and fish: Brush it onto just about anything coming off the grill. Chicken, steak, pork chops and even salmon all get a serious upgrade with a sweet and tangy glaze.
- Chicken tenders and boneless wings: Toss with Parmesan chicken tenders or boneless chicken wings for a quick, crowd-pleasing appetizer or game day snack.
- Dipping sauce: Serve alongside beer-battered onion rings, French fries or sweet potato fries for the ultimate dipping situation.
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1 cup root beer
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cornstarch (optional)
Instructions
- Add the olive oil to a medium heavy-bottomed saucepot set over medium-low heat, then add the minced garlic and sauté, stirring constantly, for about 2 minutes until golden brown.
- Stir in the root beer, ketchup, Worcestershire sauce, apple cider vinegar and brown sugar. Bring the mixture to a boil then reduce it to a simmer and cook, stirring occasionally, for 6 to 8 minutes until the sauce has reduced by 1/4. Continue with the directions below for two sauce consistency options.
For a thinner sauce:
- Remove the sauce from the heat, stir in the salt and pepper, and serve.
For a thicker sauce:
- In a small bowl, whisk together the cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the sauce, bring it to a boil again then simmer it for 2 to 3 additional minutes until the sauce has thickened. Remove the sauce from the heat, stir in the salt and pepper, and serve.
Kelly’s Notes
- This barbecue sauce recipe pairs perfectly with pulled pork, chicken, ribs, burgers and barbecue chicken pizza.
- Make ahead: The flavors develop and deepen the longer the sauce sits. I almost always make it a day ahead. It tastes even better the next day once the flavors have had a chance to mellow.
- To store: Refrigerate in an airtight container or mason jar for up to 2 weeks. Give it a quick stir before using.
- To freeze: Transfer the cooled sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
- To make it spicier: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. Start small and taste as you go.
- Root beer substitute: Coca-Cola or Dr Pepper are the most common swaps and both work well. Avoid diet sodas as the artificial sweeteners can affect the taste.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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This is an awesome, easy to prepare barbecue sauce! I tried it for the first time with grilled pork chops. Thank you for the great recipe idea!
So glad you enjoyed it, Debbie!
5 star
Mixed all together and microwaved 4minutes , , then put in a small crockpot on high with lid off didn’t want to heat up the house
So glad you enjoyed the recipe, Della!
How long does this last for? Like is it good for 7 Days, two weeks, a month?
Hi Chance! It depends on how you store it. In the fridge in an airtight container it’ll be good for 1 week.
Hi Kelly, do you think some diced onions cooked with the garlic would hurt the flavor of this sauce ? I love onions, and am just curious . Thank you. I love your recipes .
That would be delish!
Lovely!!
I’m so glad you enjoyed the recipe, Sharon!
This bbq sauce is a hit with my guys. Very easy and quick to make and just the right amount of everything. My heavenly son loved root beer, i could taste it in the ribs and it was delicious! Happy New Year everyone.
I’m so happy to read this, Heather. Happy New Year!
Today we celebrate my heavenly son’s what would be his 22nd birthday, he loved bbq everything, last year we went to a steak house. This year we are doing a bbq at home, unfortunately with restrictions from covid it will only be myself his father and his younger brother celebrating. His older brother phoned and advised me to use this recipe as he says its a no fail and wakes up the tastebuds..lol..so i will try this! Wish me luck and i will respond after the dinner is done this evening.
I hope you enjoy the recipe, Heather. :)
How long is the shelf life of this BBQ sauce.
Hi Norma Jean! The barbecue sauce will last up to two weeks when stored in an airtight container in the fridge. Enjoy!
Ok.. made this today cause I didn’t want to go back out to the store for just BBQ sauce (stuck at home and all). We had 1 bottle of root beer left, so why not try. From the previous comments I only used 1/8 cup of Worcestershire sauce but I added a couple drops of hot sauce. Tasted very good by itself and can’t wait to see what my chicken tastes like.
I’m so thrilled you enjoyed the recipe, Kathleen!
I made this this morning to use on pulled pork. I was really hoping for more of a rootbeer flavor. Instead the Worcester flavor comes through a lot more. Any suggestions?
Hi Brittany! I haven’t experienced a strong Worcestershire flavor in this sauce before. Did you use regular root beer and the amount specified?
I’m wanting to make barbequed pulled chicken for sandwiches in an Instant Pot. Will your 1 1/2 cup recipe suffice or should I double all ingredients to yield 3 cups of sauce?
Hi Gigi – It really depends on how much chicken you’ll be using.
So much better than store-bought. This will be a new staple in our fridge!
Hi Kelly, This sounds amazing and I will be defiantly be making it soon.
I have a question tho, can I place this recipe in a sterilized jar and “preserve” it too. Thanks Kylie
That should work!
We are gonna try this tonight! I am going to do country style ribs in the slow cooker so I will double the recipe, one in with the ribs and a fresh batch of sauce to put on the pulled pork sandwiches when they are done. I think I’m already drooling!?
Sounds fantastic!
This looks awesome. I will add it to my ever developing list of recipes to try (there just aren’t enough measls in the week – I need a ranking system!).
As a slight aside, I recently cooked a ham in Coca Cola for the first time – wowsers. I’m in the UK and when I spoke with friends about this, I did get some funny looks! But my was it delicious.
Love the idea of ham cooked in Coca-Cola! Thanks for your comment :)
I’ve heard about this sauce for years but I’ve never made it. I bought some root beer from Costco recently and it’s begging to go in this sauce.
Awesome! I hope you enjoy the recipe, Maureen!