No-Cook BBQ Sauce

When I want to add a quick flavor boost to pork chops or steak, this No-Cook BBQ Sauce recipe is one of my go-to options. Made with pantry staples like ketchup, soy sauce, cider vinegar and smoked paprika, it comes together in just a few minutes-no simmering required.

I especially like the balance of flavors in this sauce. It has a tangy, smoky profile with just a touch of sweetness, making it a good fit for a variety of meats. Recently, I served it with air fryer pork chops and sirloin steak, and it paired particularly well with the pork. Since the sauce is applied after cooking, it also gives you flexibility to add as much or as little as you like.

As Cooking Chat readers know, I enjoy exploring wine pairings with everyday meals. This sauce has provided some interesting opportunities to do just that. Its savory, lightly smoky character works well with a range of red wines, including a recent pairing with a Cahors Malbec that was especially good with the pork chops. I’ll share more wine pairing details later in the post.

Jump to:

• Ingredients
• How to Make No-Cook BBQ Sauce
• Serving Suggestions
• Wine Pairing
• Recipe card
• Storage
• Related Recipes

Ingredients

Here’s a summary of the ingredients found in our no-cook BBQ sauce.

• Ketchup - Forms the base of the sauce and provides tomato flavor, acidity, and a bit of sweetness.
• Low-sodium soy sauce - Adds savory umami notes. I typically use low-sodium soy sauce to keep the salt level in check.
• Cider vinegar - Brings the tangy character that helps balance the ketchup and maple syrup. Red wine vinegar or white wine vinegar could be suitable alternatives.
• Smoked paprika and cumin - These spices give the sauce its smoky, earthy flavor profile. For smoked paprika, I often reach for Curio Spice Co. Their spices are sourced directly from small producers, and I find the freshness and flavor intensity noticeably better than many standard grocery store options. Any good-quality smoked paprika will work here, but fresh spices can really elevate the finished sauce.
• Maple syrup - Just enough sweetness to round out the flavors without making the sauce overly sweet. I use real maple syrup rather than pancake syrup made with corn syrup and artificial flavorings.

How to Make No-Cook BBQ Sauce

Here’s a quick overview of how to make this no-cook BBQ sauce. Head to the recipe card for more detail.

Start by mixing the ketchup, soy sauce and apple cider vinegar to create the base.

Add the cumin and smoked paprika, stirring to combine. Then stir in the maple syrup.

That’s it! You are ready to serve.

Serving Suggestions

I most often make this no-cook BBQ sauce when serving pork chops or steak. The savory, smoky flavors complement a variety of meats, and since the sauce is added after cooking, you can easily adjust the amount to suit your taste. I typically pass the BBQ sauce in a bowl passed at the table, so people can take the amount they like.

• Steak - Try the sauce with my Denver Steak recipe! The savory, smoky notes complement the rich flavor of the beef. I also often serve with with sirloin steak.
• Pork - This sauce pairs especially well with pork chops, as well as pork tenderloin. I recently served it with air fryer pork chops, and the combination worked very well. The sauce added a flavorful finishing touch that complemented the meat.
• Chicken - Brush a little sauce over grilled or roasted chicken before serving for an easy flavor boost.
• Burgers - Add a spoonful to burgers in place of traditional condiments, or combine it with your favorite toppings.
• Grilled meats - The sauce works well with a variety of grilled meats, making it a handy condiment to have on hand during cookout season.
• Grain / Protein Bowls – I often put together leftover grains, veggies and protein for a health lunch bowl. But it always needs a little sauce of some sort for flavor. This BBQ sauce is a good option!

Wine Pairing

I recently served this sauce with air fryer pork chops paired with the 2020 Château de Haute-Serre Lucter Malbec (appx. $25, 13.0 % ABV) from Cahors. This 100% Malbec wine showed earthy aromas along with pencil lead notes and blackberry fruit. It was somewhat tight when first opened, but opened nicely after giving it some time to breathe.

The pairing worked particularly well because the sauce is savory and tangy rather than overly sweet. The smoky paprika complemented the wine’s earthy character, and the wine has enough heft to go with the pork.

When I served this sauce with the Denver steak, I opened the 2022 Dineen Vineyards Yakima Valley Syrah ($47, 14.3% ABV). The wine offered plum fruit along with floral and peppery notes. I especially liked how the smoky paprika in the sauce matched the wine’s spice character. And the Syrah is definitely a steak friendly wine!

Based on my experience with this sauce, I would anticipate that flavorful reds such as Zinfandel and GSM blends would also pair well. The sauce is savory and smoky rather than overly sweet, making it pretty versatile when it comes to red wine pairings.

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Recipe card

Storage

Store leftover BBQ sauce in an airtight container in the refrigerator for up to 1 week. Give the sauce a quick stir before using, as some separation may occur during storage.

There’s typically plenty of this no-cook BBQ sauce left after making it for a particular meal. It’s great to have ready for other meats when I want a quick flavor boost, or to simply add some flavor to various leftovers I am assembling for lunch.

Related Recipes

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