Barbecue sauce is an iconic condiment in American cuisine, with a rich history and regional variations. From the tangy, vinegar-based sauces of the Carolinas to the thick, molasses-laden Kansas City style, BBQ sauce brings flavor, moisture and visual appeal to grilled and smoked meats.

But sometimes, you might find your BBQ sauce to be too thin or watery. Maybe the recipe didn’t thicken up as intended, or the sauce split and liquified after sitting. Don’t despair – with a few simple tricks, you can easily modify a runny barbecue sauce and bring it to the perfect thick, luxurious texture.

Why BBQ Sauce Might Need Thickening

There are a few common reasons your BBQ sauce may turn out thinner than desired:

Excess moisture – If a sauce contains a lot of tomato, juice, wine, vinegar or other high-moisture ingredients, it can lead to a thinner consistency. Simmering the sauce to reduce excess liquid is the easiest fix.
Fat separation – Some BBQ sauces will thicken when hot, but then separate and thin out as they cool. This happens because the fat separates from the other ingredients. Proper emulsion is needed to keep the sauce stable.
Incorrect proportions – Not having the right balance of thickeners, or adding too much stock, alcohol or acidity can prevent a sauce from reaching the ideal texture. Adjusting the ingredient ratios is required.
Cooking method – Quick cooking over high heat often doesn’t allow enough time for starches to fully hydrate and thicken. Longer simmering can develop more body.
Storage issues – Over time, the starch molecules in a BBQ sauce can start to break down, leading to thinning. A sauce may also separate in the refrigerator.

Don’t throw out a thin BBQ sauce! With a few tweaks during cooking or storage, it’s easy to get that perfect clingy, lightly coating texture.

How to Fix a Thin BBQ Sauce

Here are the best methods for rescuing a thin, runny barbecue sauce and getting it rich and thick:

Simmer the Sauce Longer

Simmering is one of the easiest ways to thicken a thin BBQ sauce. Simmering will:

Evaporate excess water and concentrate flavors.
Allow starches like flour or cornstarch to fully hydrate and swell up.
Let proteins and emulsifiers meld together into a cohesive texture.
Give time for ingredients like tomato paste or molasses to contribute more body.
Soften vegetables and allow pectin to dissolve, adding thickness.

To thicken sauce by simmering:

Pour sauce into a pot and bring to a gentle simmer over medium heat. Avoid boiling.
Let the sauce cook, stirring frequently, until reduced by around 1/4 to 1/3 and thick enough to lightly coat the back of a spoon.
For a very thin sauce, simmer up to 45 minutes for maximum reduction.
Add a dash of water if the sauce gets too thick.

Slow cooking in a crockpot can achieve a similar thickening effect over a longer time.

Add Starch Thickeners

Starch is an easy way to bind liquid and add viscosity to a thin BBQ sauce. Starches swell and absorb water when cooked, forming a gel that gives body.

Some good options:

Flour – Whisk in 1-2 tbsp at a time until desired thickness is reached. The flavor is neutral.
Cornstarch – Mix 1-2 tsp with a little water, then stir into sauce. Provides a glossy sheen.
Tapioca starch – Use 1-2 tsp to lightly thicken without cloudiness.
Arrowroot – A teaspoon at a time will thicken nicely. Doesn’t need pre-mixing.

Bring the sauce to a simmer after adding starch. This allows the granules to fully hydrate. Sauce will rapidly thicken to the right consistency.

If sauce gets too thick, thin it with water, stock or vinegar for flavor.

Blend in Tomato Paste

Tomato paste is a secret weapon for adding deep color and savory umami as well as body to a thin BBQ sauce. Just a couple tablespoons can make a big difference.

Start with 1-2 tbsp tomato paste per cup of sauce.
Whisk the paste into the hot sauce until fully blended.
Taste and continue adding paste until desired thickness is reached.

No extra thickening power needed – the concentrated tomato solids provide plenty.

Puree Vegetables

Mashing up veggies is an easy way to release pectin and thicken a runny sauce. Try:

Pureeing onions, garlic, carrots or bell peppers
Making a tomato sauce base with diced tomatoes
Adding a spoonful of tomato paste
Mashing beans, winter squash or cooked potatoes

Use an immersion blender for quick pureeing right in the pot. The natural fiber and body is an ideal thickener.

Add Gelatin

Unflavored gelatin is a powerhouse for thickening and binding liquids. Just a small amount can turn a sauce into the perfect clinging consistency.

Mix 1 tsp gelatin per cup of sauce and let sit 5 minutes.
Heat the sauce to dissolve gelatin, stirring frequently. Don’t boil.
Remove from heat and allow sauce to cool slightly before using.

The gelatin will set up nicely as the sauce cools for excellent thickness.

Fix Split BBQ Sauce

Oil separation is common in BBQ sauces, causing a thin, watery layer at the bottom. An emulsion is needed to keep ingredients blended.

To emulsify and stabilize:

Very slowly whisk in 1 tsp neutral oil like canola or vegetable oil per cup of sauce. This will help bind fats.
Sprinkle in a pinch of ground mustard seed. It acts as an emulsifier.
Bring just to a simmer, stir frequently. Don’t boil.
Allow to cool and thicken. Sauce should now have a smooth texture.

Adding an egg yolk or touch of xanthan gum can also help emulsify.

Fortify with Fruit Purees

Fruit purees are a great way to subtly enhance flavor and texture in a thin BBQ sauce. Try:

Pureed bananas, applesauce or pumpkin for body.
Mangos, peaches or pineapple to thicken and add sweetness.
Berries for a touch of tartness and color.
Dates, figs or prunes to add a rich, velvety thickness.

Start with a few tablespoons of fruit puree per cup of sauce. Blend and adjust ratios to taste. The fruit sugars will add sweetness along with the body.

Adjust Cooking Techniques

How a BBQ sauce is made can also impact final thickness. Some tips:

Cook over medium-low heat to avoid breaking down starches.
Roast/char vegetables first to caramelize natural sugars.
Simmer uncovered to reduce liquid.
Use a double boiler instead of direct heat.
Cool quickly after cooking so fat doesn’t separate.
Make sure any thickeners are well dispersed and hydrated.

Controlling heat is key – high heat can make starches and proteins lose structure. Find the right balance for your recipe.

Add Eggs or Dairy

For a velvety, clingy texture, eggs and dairy can supplement the other thickeners:

Whisk an egg yolk or two into the hot sauce off heat. This also emulsifies.
Stir in a spoonful of yogurt, buttermilk or heavy cream.
Melt in a small slice of cream cheese or spoon of mascarpone.
Sprinkle parmesan or smoked gouda and let melt into the sauce.

The additional fats and proteins will help bind moisture and give a luxurious, coat-the-back-of-a-spoon consistency.

Adjust Salt and Acidity

Too much salt or acidic ingredients like vinegar, wine or citrus juice can prevent a BBQ sauce from properly thickening.

Add a pinch more salt to help thickeners activate.
Add a teaspoon of sugar to balance excess acidity.
Splash in a touch of milk or creamy ingredient to mellow acidity

Proper seasoning is key – don’t be afraid to adjust to improve texture and flavor.

Combine Techniques As Needed

For best results, use a combination of the techniques above together:

Simmer to reduce liquid, then add starch thickeners.
Puree sauteed veggies, then finish with a splash of dairy.
Emulsify with mustard seeds, thicken with tapioca starch.

Layering methods leads to a thick, rich BBQ sauce with lots of complexity. The sauce gains flavor and texture.

How to Keep BBQ Sauce Thick

Once you’ve thickened up that perfect barbecue sauce, you want it to maintain that luscious texture over time. Here are some storage tips:

Let sauce cool fully before refrigerating so fats stay emulsified.
Pour a thin layer of olive oil on top to prevent a skin from forming.
Store sauce in a squeeze bottle rather than wide-mouth jar.
If sauce separates, slowly whisk in oil before using to re-emulsify.
Add a splash of water or broth if sauce thickens too much over time.
Keep sauce refrigerated and use within 4-5 days for best texture.
Freeze extra sauce in an airtight container for up to 4 months.

With proper handling, your BBQ sauce will stay rich, thick and flavorful until the last drop.

Common Questions about Thickening BBQ Sauce

Here are answers to some frequently asked questions about getting barbecue sauce to the perfect consistency:

Can I use cornstarch and flour together to thicken?

Absolutely! Flour and cornstarch work well in tandem since they thicken at different temperatures. Use 1-2 tbsp flour and 1-2 tsp cornstarch per cup of sauce. The flour provides an initial thickness, while the cornstarch will thicken more upon cooling.

How much tomato paste do I add?

A good rule of thumb is 1-2 tablespoons tomato paste per cup of sauce. Start on the lower end and increase to the desired thickness. Any more than 3-4 tablespoons per cup can make the flavor too concentrated.

Should I thin sauce with water, stock or vinegar?

Water is fine for thinning without impacting flavor. For extra flavor, try broth, wine, fruit juice or the vinegar used in the original recipe. Vinegar will also help balance sweetness.

Can I use agar agar instead of gelatin?

Yes, agar is a vegan alternative to gelatin. Use about 1/2 tsp agar powder per cup of sauce. Hydrate it in a bit of water first, then stir into the hot sauce. Agar will set up as the sauce cools.

How can I fix a sauce that’s too thick?

If sauce gets too thick, first try whisking in splashes of water, broth or vinegar to thin it out. If that doesn’t work, strain out a bit of the solids. Or, blend in a spoonful of ketchup or fruit preserves for acidity and sweetness.

Tips for Getting the Perfect BBQ Sauce Texture

Go low and slow – gentle simmering for maximum reduction with less starch breakdown.
Taste and adjust – the proper balance of sweet, salty, tangy is key for good thickness.
Layer textures – use purees, thickeners and fats together for complexity.
Don’t forget emulsifiers – ingredients like mustard, egg yolks and xanthan gum bind everything smoothly.
Chill thoroughly – let sauce cool before refrigerating so fats stay suspended.
Use within a week – for the best texture, don’t let sauce sit too long before using.
When in doubt, reduce – longer simmering will always concentrate a thin sauce nicely.

With the right techniques and a little patience, you can turn any runny barbecue sauce into the perfect sticky, finger-licking delight. Now slather it on those ribs and get grilling! The smoky meaty flavor deserves a luscious, clingy companion.

How to Thicken BBQ Sauce Recipes

Now that you know the best methods for thickening a thin or separated barbecue sauce, let’s look at some specific recipes you can whip up. A good homemade BBQ sauce should coat the back of a spoon – these recipes will help you achieve that perfect texture.

Simple Ketchup-Based BBQ Sauce

Ketchup provides tangy tomato flavor as well as natural thickness. Sweeten it up with molasses and spices for a fast BBQ sauce:

Ingredients:

1 cup ketchup
3 Tbsp molasses
2 Tbsp apple cider vinegar
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/4 tsp pepper

Instructions:

Whisk together all ingredients in a small saucepan.
Bring to a gentle simmer over medium heat.
Cook 5-10 minutes until slightly reduced and thickened.
Use immediately, or allow to cool completely before storing.

The ketchup gives this sauce plenty of ready-made body. Simmer to blend flavors and concentrate. Delicious on burgers or chicken.

Kansas City-Style Sweet & Tangy

This sauce balances molasses and vinegar for the classic KC flavor profile. Mustard and tomato paste add texture.

Ingredients:

1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup molasses or brown sugar
1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1 Tbsp mustard
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne (optional)

Instructions:

Combine all ingredients in a medium saucepan.
Bring to a simmer over medium heat. Reduce heat and simmer 20 minutes, until thick enough to coat back of spoon.
Remove from heat and allow to cool.
Transfer to an airtight container and refrigerate until ready to use.

The sweet and tangy flavors marry as this simmers. Tomato paste and mustard give it extra thickness and cling.

Smoky & Spicy Texas-Style

Chipotle peppers in adobo sauce add authentic Texas heat. Bacon and coffee provide a smoky twist.

Ingredients:

4 slices bacon, diced
1 yellow onion, diced
3 garlic cloves, minced
2 chipotle peppers in adobo, minced
1 cup coffee
1 cup ketchup
1/4 cup apple cider vinegar
2 Tbsp brown sugar
2 tsp adobo sauce (from the can)
1/2 tsp salt
1/2 tsp pepper

Instructions:

In a skillet over medium heat, cook bacon until crispy. Remove and reserve bacon fat.
Add onion to bacon fat and cook 5 minutes until soft.
Add garlic and chipotle, cook 1 minute more.
Transfer mixture to a saucepan. Stir in remaining ingredients.
Simmer 20-25 minutes until reduced by half.
Puree sauce smooth with an immersion blender, or in batches in a countertop blender.
Mix in reserved bacon crumbles.
Let sauce cool fully before using.

The smoky bacon and spicy chipotle pack a flavor punch, while the coffee and tomato paste lend thickness.

Sweet & Tangy Carolina-Style

This East Carolina recipe gets tang from yellow mustard and apple cider vinegar. Molasses and ketchup add body.

Ingredients:

1 cup yellow mustard
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup molasses
2 Tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Instructions:

Whisk together all ingredients in a medium bowl.
Transfer to a saucepan and simmer over medium heat for 15-20 minutes.
Let cool, then refrigerate in an airtight container up to 2 weeks.

The mustard gives this sauce a unique tangy flavor and helps bind and thicken it. Simmer to meld the tastes.

Asian-Style Ginger BBQ Sauce

Ginger, chili-garlic sauce and rice vinegar give this sauce an Asian twist. Honey balances the tang.

Ingredients:

1 cup ketchup
1/4 cup honey
3 Tbsp rice vinegar
1 Tbsp minced ginger
1 Tbsp soy sauce
1 Tbsp chili-garlic sauce
1 tsp sesame oil
1 garlic clove, minced

Instructions:

Whisk together all ingredients in a small saucepan.
Bring to a simmer and cook 10 minutes to meld flavors.
Remove from heat and allow to cool.
Pour into an airtight container and refrigerate.

The chili-garlic sauce provides heat, while the ginger, vinegar and soy balance with sweet-tangy notes.

Fruity BBQ Sauce with Pineapple

Pineapple and mango purees give this sauce tropical flair. Cider vinegar and spices add tang and warmth.

Ingredients:

1 cup pineapple puree
1/2 cup mango puree
1/4 cup apple cider vinegar
2 Tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp dry mustard
1/2 tsp ground ginger
1/4 tsp cinnamon
Pinch cayenne pepper

Instructions:

Whisk all ingredients together in a medium saucepan.
Bring to a gentle