There's something seriously satisfying about making your own BBQ sauce. I've been experimenting with recipes for a long time—sometimes opting for a more Carolina-style sauce while other times leaning towards a sweeter, Kansas City-style version—and one thing I keep coming back to with my sweeter sauces is using cherries. When I'm in the mood for an easy homemade BBQ sauce recipe that leans sweeter but still has a nice balance of heat, this cherry molasses BBQ sauce is my go-to. Don't get me wrong—I love a vinegar-based or mustard sauce just as much as the next guy.
But when I want that classic "sweet heat" combo, especially for ribs or smoked chicken, this cherry molasses sauce hits the spot. I first had a similar sauce at a BBQ competition years back, glazed on some ribs, and I was hooked. Naturally, I had to try recreating it at home. After numerous adjustments, this is the version I keep coming back to. It's packed with real cherries, layers of spice, and a deep molasses finish that clings beautifully to meat. After making this, you'll never want to go back to the store-bought BBQ sauce again. And since you're probably going to make more than a single meal's worth (trust me, you'll want to), I'll also walk you through exactly how to store homemade BBQ sauce the right way—so it stays fresh, safe, and just as crave-worthy the next time you try it.
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Ingredient Highlights
- Black cherry soda – Adds sweet, fruity base and depth. You could stick with just fresh cherries, but I find this adds another layer of sweetness that helps round out the sauce.
- Pitted cherries (fresh or frozen) – I usually have frozen cherries on hand and tend to use them, but fresh ones work great, too!
- Habaneros -- After several rounds of recipe testing, I've landed on this addition to add some heat to the sauce. I prefer to deseed them, but it's all based on preference. Once thing to note, though, is color. If the habaneros are yellow-ish green, they won't be quite as hot -- you can use two in this recipe if that's the case. If the habanero is red, stick with one. It will be much spicier.
- Molasses – Rich and bittersweet, deepens the smoky profile. I'm a big fan of using this in my sweet BBQ sauces.
- Dark brown sugar – This is my secondary sweetener in the sauce that adds a slightly different flavor from the molasses. It helps to layer in flavor and helps the sauce caramelize beautifully.
- Apple cider & Balsamic vinegar – These are the acids that provide some tangy flavor to balance the sweetness. These are must-haves to bring out the best flavor in this sauce.
- Worcestershire sauce – Umami powerhouse that rounds out the flavor. I'm a big believer in this ingredient and could add it to just about anything that I cook.
- Soy sauce – This adds a salty, savory flavor that adds another element.
- Spice blend (Chili powder, Onion powder, Paprika, Garlic powder, Cinnamon) – Together, these ingredients bring a touch of heat, smoky flavor, and some subtle earthy notes to the sauce.
See the full recipe on the recipe card at the bottom of the page.
Step-By-Step Instructions
Step 1: Sauté the Habaneros
Melt butter in a saucepan over medium heat. Next, add in the habaneros and saute until tender.
Step 2: Simmer the Sauce
Add the remaining ingredients into the pot, ensuring it can comfortably hold all the ingredients. Stir until combined and let it come to a gentle boil. Once bubbling, lower the heat and let it simmer for 10 minutes to allow the flavors to come together. Season with salt to taste once your desired consistency is achieved, adjusting the amount of salt as needed to suit your taste profile.
Step 3: Cool and Blend
Take the pot off the heat and let the sauce cool to room temperature. Once cooled, transfer the mixture to a blender and blend until it reaches a silky-smooth texture.
Step 4: Bottle and Store
Pour the finished sauce into a resealable container for storage. You can use this simple container of BBQ sauce immediately or follow the storage guide below to keep it fresh.
How to Store Homemade BBQ Sauce
Once your own sauce has been blended smoothly and cooled to room temperature, it's time to seal it up for storage. Pour the sauce into a clean glass jar, pint jar, or another airtight container—make sure it's food-safe and sterilized to avoid bacterial contamination. Avoid plastic if you can; glass doesn't absorb strong flavors and is easier to sanitize. I tend to lean towards Ball jars for storing my sauces.
Seal the lid tightly and label the container with the date it was made (I know this sounds extra, but I find it helpful so that I don't lose it in the depths of the fridge and know when I need to use it). Then, move it straight to the refrigerator. Stored properly, your homemade barbecue sauce will have a shelf life of up to 7 days. If you've made a big batch, freezing is a good way to preserve it. To do so, pour it into a freezer-safe container (such as vacuum-sealed bags or mason jars, which will work fine as long as you don't fill it to the top), leaving room at the top for expansion, and freeze for up to 4 months. When you're ready to use it, thaw it in the fridge overnight.
And remember: never store the sauce while it's hot. Sealing it too warm can lead to condensation and affect the texture. Let it cool to room temperature before bottling. With the right balance of salt and vinegar—two natural preservatives—you're setting up your sauce for a longer-lasting flavor. If the sauce separates, or if you notice any rotten smells or signs of spoilage, discard it. Done right, this is one of those homemade sauces you'll want to keep stocked year-round.
Substitutions
If you need to adjust for personal taste or pantry limitations, try these:
- No balsamic vinegar? Swap in extra apple cider vinegar or red wine vinegar for similar acidity.
- Out of fresh cherries? Add more soda for an extra cherry flavor, but focus on the brown sugar or molasses for added sweetness. Messing with the soda too much could throw off the consistency.
- Want to add a little heat? Add in a jalapeno or some hot sauce to make a spicy BBQ sauce. Both add a subtle heat that isn't overpowering (depending on the type of hot sauce used) - adjust the amount to suit your taste.
- Do you prefer a thicker sauce? Let it simmer longer, and it will reduce to a thicker consistency. For a thinner consistency, add cold water to your sauce until the desired consistency is achieved.
- Low on molasses? Try maple syrup or honey for a lighter, sweeter touch. Both are great options and tend to be more common in people's pantries.
What Should I Add the Sauce To?
I love to pair this sauce with my pork ribs, like the Smoked Ribs I posted here. I also use this on other cuts like pork butt or pork belly (see my favorite way to make it here!). Alternatively, you can use it on chicken — either way, I prefer this to store-bought sauces. Swap this sauce into my Apple Glazed Chicken Thighs recipe, and you won't be disappointed.
Tools You'll Want
- Large saucepan or pot
- Blender
- Glass mason jars or pint jars
- Ladle & wooden spoon
- Measuring cups & utensils
Recipe
Cherry Molasses BBQ Sauce
Equipment
- Large saucepan or pot
- Blender
- Glass mason jars or pint jars
- Ladle & wooden spoon
- Measuring Cups & Utensils
Ingredients
- 2 C Black cherry soda like cherry coke
- 1 ½ C pitted cherries fresh or frozen
- 1 ½ C ketchup
- ½ C dark brown sugar
- 6 T molasses
- ¼ C apple cider vinegar
- 2 T balsamic vinegar
- 2 T Worcestershire sauce
- 4 teaspoon soy sauce
- 1 teaspoon chipotle powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 2 teaspoon tsp garlic powder
- Pinch of cinnamon
- Salt to taste
- 1 habanero sliced and deseeded
- 1 T butter unsalted
Instructions
- Add butter to a saucepan over medium heat. Once melted, toss in the hababeros and saute until tender.
- Add the remaining ingredients and stir until well incorporated. Once the mixture starts to boil, reduce the heat to low. Allow the sauce to simmer for ~10 minutes, then remove it from the heat to cool to room temperature. Season with salt to taste and adjust flavors as needed.
- Add the sauce into a blender and mix until smooth. After that, pour it into a mason jar and use it immediately, or store it in the refrigerator for up to 7 days. Enjoy!
Notes
- Brush onto meats in the last 5–10 minutes of grilling to avoid burning the sugars.
- Adjust sweetness and heat to taste by tweaking the sugar, vinegar, or spice blend.
- Makes ~3–4 cups, enough to glaze several racks of ribs or multiple meals.
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