This homemade maple barbecue sauce brightens pork and chicken with a balanced sweet-and-smoky profile. It comes together on the stovetop in about 15 minutes and works beautifully as a glaze, marinade, or finishing sauce for weeknight dinners and weekend grills.
If you enjoy a sweet, slightly smoky barbecue sauce, this maple version is a winner.
I’ve experimented with several homemade barbecue sauces—apricot and honey variations among them—and this maple barbecue sauce has been a favorite in taste tests with family. The maple syrup brings natural sweetness without overpowering the other flavors, while the spice mix adds subtle smoke and depth.
The sauce is simple and forgiving. Because pure maple syrup is fairly thin, I used tomato paste instead of ketchup to keep the sauce from becoming too runny. You can adjust the texture by adding a splash of water if you prefer a thinner sauce, or reduce the water for a thicker glaze.
Preparation is straightforward and quick: measure the ingredients, warm them together, whisk in the spices, and simmer briefly to let the flavors meld. The full ingredient amounts and step-by-step instructions are available in the recipe card at the end of this post.
You’ll need these ingredients
(See the recipe card at the bottom for exact quantities.)
- Maple syrup: Use 100% pure maple syrup rather than imitation pancake syrup for the best flavor.
- Tomato paste: Any plain tomato paste from a can or tube works to provide body and tomato flavor.
- Worcestershire sauce: Adds umami depth—choose a gluten-free variety if you need one.
- Red wine vinegar: Brightens the sauce; white wine vinegar is an acceptable substitute.
- Molasses: Adds richness and color. Different brands vary in sweetness; use slightly less if yours is especially sugary.
- Spices: A blend of mustard powder, smoked paprika, garlic powder, ground black pepper, and kosher salt builds the smoky, savory backbone.
How to make maple bbq sauce
(Full written directions are included in the recipe card below.)
What to use maple syrup bbq sauce on
This sauce leans toward the sweeter side, so it pairs especially well with pork, chicken, turkey, and salmon, but it’s versatile enough for many dishes. Ideas include:
- Drizzled over BBQ turkey meatballs;
- Slathered on pork ribs or pulled pork sandwiches;
- As a marinade or glaze for grilled chicken thighs;
- As a dipping sauce for grilled potato slices or wedges.
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15-Minute Maple Barbecue Sauce
Equipment
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A small saucepan
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Measuring cups
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Measuring spoons
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A whisk
Ingredients
- ¼ c tomato paste
- 3 tsp red wine vinegar
- ¼ c maple syrup
- 1.5 tsp Worcestershire sauce
- 1 tsp molasses
- ½ tsp mustard powder
- ½ tsp smoked paprika
- 1 tsp kosher salt Diamond Crystal
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 tbsp water optional
Instructions
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Place a small saucepan over low heat. Add the tomato paste, maple syrup, Worcestershire, molasses, and red wine vinegar, allowing them to warm as you add them.
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Whisk to combine, then add the dry spices and whisk again. Increase heat to medium-low. If the sauce is too thick, stir in the optional water.
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Simmer for 7–10 minutes, stirring occasionally, until the flavors meld and the sauce is glossy.
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Remove from heat. Use immediately, or cool completely and store in an airtight container in the refrigerator for up to 4 days.