Tangy Barbecue Sauce Recipe (Gluten-Free)

I’ve experimented with gluten-free barbecue recipes for some time now, and I think I finally found the perfect mixture. I don’t know about you, but I do not like my barbecue sauces sweet. I would rather it be tangy with the spicy mustard coming through in the background. I used this on my famous BBQ chicken pizza and it turned out great. Next up, I plan to smoke some ribs or grill some chicken breasts with this sauce. The options are endless. I hope this becomes a favorite in your household as much as it has in mine.

Tangy Barbecue Sauce

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makes about 2 cups


2 tablespoons extra virgin olive oil

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon of chili powder + 1 teaspoon of chili powder

Heaping 1/4 teaspoon of cayenne powder

3 tablespoons brown sugar


freshly ground black pepper

3 teaspoons Worcestershire sauce

1 1/2 tablespoons Dijon mustard

1/4 cup molasses

1/4 cup apple cider vinegar

1 1/4 cup ketchup

1 teaspoon balsamic vinegar

1 cup chicken stock

1 bundle of fresh thyme, about 10 sprigs tied with kitchen twine


Put all ingredients in a pot and bring to a quick boil. Turn down heat, and simmer on low for 20 minutes. Strain barbecue sauce through strainer to remove bits of thyme leaves & twigs; or lift bundle out and leave thyme leaves in sauce.


  1. Worcestershire sauce is not gluten free. Did you find one that is gluten free?

  2. Chicken stock should be homemade or be sure to use gluten free if store-bought.


  1. [...] way to amp up the flavor and add a unique spin to a recipe. I have several I love to use including: BBQ sauce, walnut-basil pesto, champagne-butter sauce, black bean sauce, roasted red bell pepper sauce, and [...]

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