For me, the perfect barbecue sauce is sweet and spicy and sticky and rich, deep red (meaning it’s tomato-based). It has smoky, earthy notes and is finished with a sweet bit of maple syrup. I’ve made this sauce easily fifty times in the last few years and it never fails to make me lick my fingers. Fire up your grill before it gets too cold (or bundle up if it’s already cold where you are!), throw any manner of vegan treats (think eggplant, bok chou, tempeh ribs, carrots, and other less likely candidates) on the grate, and then slather everything with this sauce and chase it with a cold beer.


best barbecue sauce ever
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  • ¼ cup Earth Balance (vegan butter)
  • ½ cup sweet onion, diced (like Vidalia)
  • 2-4 cloves garlic, minced
  • 1 cup ketchup
  • ¼ cup veggie stock
  • ½ cup maple syrup
  • 1 T dijon mustard
  • 1 t vinegar (apple cider or rice)
  • ¼ cup hot sauce (I like Crystal)
  • 1 shake of liquid smoke (optional)
  1. In a small saucepan over medium heat, melt the Earth Balance and then add the onion. Cook for 10 minutes, until onion is translucent, stirring frequently.
  2. Add the garlic and cook two minutes more.
  3. Add all other ingredients and stir to combine.
  4. Bring to a boil, then reduce to a simmer, cover and let simmer for at least 30 minutes (or until mixture has thickened and is a nice deep red color).