This apricot barbecue sauce is an easy homemade recipe that brightens pork, chicken, and seafood with a balanced sweet-and-tangy profile. Ready in about 15–20 minutes on the stovetop, it delivers fruit-forward flavor without being cloyingly sweet. Make it to use right away as a glaze or dip, or cool and refrigerate for later use.
Homemade bbq sauce is surprisingly simple and often tastes fresher than store-bought versions. This apricot variety was a hit during recipe testing — it paired especially well with pulled pork and grilled chicken, and my family requested seconds. The jam gives the sauce a natural fruit sweetness, while vinegar, Worcestershire, and mustard powder add a pleasant tang and depth.
The sauce isn’t revolutionary, but it’s dependable, flavorful, and quick to make. Below you’ll find clear steps, ingredient notes, and tips to get the best result from this apricot barbecue sauce.
Grab these ingredients
(Full ingredient amounts are listed in the recipe card below.)
- Apricot jam: choose a spread with moderate sugar. If your jam is sweeter, start with less and adjust to taste—begin with about 4 tablespoons and add more as needed.
- Ketchup: use unsweetened ketchup to avoid an overly sweet end result.
- Molasses: adds depth and a subtle sweetness; brands vary in sugar content, so if yours is sweeter, reduce the amount slightly.
- Worcestershire sauce: provides umami and tang; substitute a gluten-free version if needed.
- Apple cider vinegar: brightens the sauce; white wine vinegar can be used instead if preferred.
- Spices: the blend includes mustard powder, smoked paprika, garlic powder, black pepper, and kosher salt for a balanced savory note.
How to make apricot bbq sauce
(See the recipe card below for exact measurements and full instructions.)
Homemade bbq sauces are forgiving and straightforward. Combine the wet ingredients in a small saucepan, whisk in the spices, and simmer gently until the flavors meld and the sauce loosens slightly. Here’s a quick breakdown of the steps with helpful images.
What to use apricot barbeque sauce on
This fruity bbq sauce pairs especially well with pork and chicken—pulled pork, ribs, and grilled chicken are natural matches. It’s also great as a glaze for salmon or as a dipping sauce for roasted or grilled potato wedges. Use it anywhere you enjoy a balance of sweet fruit and tangy vinegar.
- Glaze for smoked pork tenderloin or ribs
- Topping for pulled pork
- Glaze for grilled or baked chicken thighs
- Dip for roasted or grilled potato wedges
Save this recipe for later and enjoy it at your next barbecue.
If you try this apricot jam bbq sauce, consider leaving a rating and sharing how it worked for you.
20-Minute Sweet & Tangy Apricot 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
- ½ c unsweetened ketchup
- 7 tbsp apricot jam
- 2 tsp apple cider vinegar
- 1.5 tsp Worcestershire sauce
- 2 tsp molasses
- 1 tsp kosher salt Diamond Crystal
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
Instructions
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Place a small saucepan over low heat. Measure and add the ketchup, apricot jam, apple cider vinegar, Worcestershire sauce, and molasses to the pan, allowing them to warm as you add them.
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Whisk to combine, then add the spices and salt. Stir well, then increase heat to medium-low.
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Simmer for 10–12 minutes, stirring occasionally, until the sauce loosens slightly and flavors meld.
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Remove from heat and cool for about 5 minutes. Transfer to a jar and use immediately, or cool completely before sealing and refrigerating for up to 4 days.
Notes
Ingredient notes: Brand choice affects sweetness. The author used an apricot spread and an organic molasses with lower sugar content than some other brands. If your jam or molasses is sweeter, reduce the amounts and adjust to taste—start with 4 tablespoons jam and 1½ teaspoons molasses, then increase if desired.