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No-Cook Barbecue Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This no-cook barbecue sauce is a clever shortcut for summer grilling and quick weeknight dinners. By skipping the hob entirely, you preserve the bright, punchy notes of the spices while creating a thick, glossy glaze that rivals any premium shop-bought version. The combination of sweet maple syrup and savoury soy sauce provides a sophisticated depth of flavour that works beautifully as a marinade or a dipping sauce.

As a versatile vegan staple, this sauce is ideal for coating roasted cauliflower wings, glazing plant-based burgers, or serving alongside crispy potato wedges. While it tastes delicious as soon as it is mixed, allowing the ingredients to infuse for an hour at room temperature helps the smoked paprika and oregano to fully develop their rich, savoury profile.

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Ingredients for No-Cook Barbecue Sauce

  • 300ml tomato sauce

  • 2 tablespoons maple syrup

  • 1 tablespoon molasses (optional)

  • 1 to 2 tablespoons reduced-sodium natural soy sauce, or to taste

  • 1 teaspoon sweet or smoked paprika

  • 1 to 2 teaspoons good-quality chilli powder, or to taste

  • 1 teaspoon dried oregano or basil

How to make No-Cook Barbecue Sauce

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Combine all ingredients in a mixing bowl and mix well. If time allows, cover and let stand at room temperature for an hour or so to allow the flavours to combine more fully. If you need to use it right away, go ahead—it will still be quite good.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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