Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.

The name of this rich, thick and sweet Kansas City-style barbecue sauce says it all. Barbecue expert Meathead Goldwyn packed it with extra smoky flavor, setting it apart from other K.C. versions, and it’s so good you might want to drink it straight from the bottle. We love the tang of vinegar and balanced addition of spices too, which make it a great addition to just about anything you add it to, from grilled meats, ribs, pulled pork, meatloaf or vegetables. Goldwyn is the barbecue and grilling expert behind AmazingRibs.com, a member of the barbecue hall of fame and an award-winning cookbook author. So, you know it’s the real deal.

Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce.

Milk Street’s Tuscan Fennel and Herb takes its cues from the bold blends Tuscan cooks slather on pork for the classic dish, porcetta. Sweet fennel seed is paired with mixed herbs, pungent garlic, sharp chili and bright citrus. Oaxacan Chili Spice showcases fruity guajillo and morita (chipotle) chilis, warming spices, garlic and a touch of earthy raw sugar to temper the heat. It’s complex and smoky-sweet, just shy of spicy. Argentine Chimichurri Rojos elevates smoky, sweet and spicy paprika with garlic, oregano and tangy red wine vinegar. Smoky Catalan Spice combines Spain’s finest sweet and smoked paprikas with herbs and a touch of raw sugar for an all-purpose blend. And Punjabi Tandoori Curry is a heady blend of warm and earthy spices, plus turmeric, garlic and bright Kashmiri chili. It’s inspired by the spice rub slathered atop meats and more for blazing-hot tandoor roasting.

Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. And the addition of red jalapeños packs a mouth-watering heat.

We tried a ton of vinegar-based barbecue sauces before we found this one from renowned barbecue master Rodney Scott. It’s an East Carolina-style “mop sauce,” which was pioneered by the African enslaved people that populated the area. They kept their sauces simple: a base of tangy, bright vinegar with a touch of spice— and it’s this same simplicity that makes us love Rodney’s sauce so much. The ingredient list only features the essentials with no sign of artificial thickeners and preservatives. It can be used to “mop” or baste the meat as it cooks (it has better penetration properties than a gloppier ketchup or mustard-based sauce) and also for drizzling and dipping at the table. The consistency is thin, so it can sink perfectly into your meat, and you can see the tasty flecks of black pepper that bring a little heat and spice to the sauce. A hint of lemon helps cut through fattier meats like pork, while a hint of sugar balances things out. It’s a picture-perfect representation of what a vinegar barbecue sauce should be.

We tried eight different South Carolina-style, mustard-based barbecue sauces and this one came out on top. It’s thicker in consistency and leans slightly more brown in color than the typical yellow (thanks to the addition of punchy brown mustard). And while others seemed closer to plain mustard than a complex sauce, the Congaree Gold balances the mustard’s pungency with a good amount of sweetness, a touch of savory Worcestershire and just a hint of vinegar acidity. We find it won’t overpower the satisfying fattiness and sweetness of pork (the most common use for the sauce) because of its rounder, more complete, tempered taste.

A tomato-based barbecue sauce is all about balance. A great one will: have multiple layers of sweetness, a good pucker of tartness, a hit of heat and a savory base. This thick, rich sauce fits the bill. Made in the Kansas City style, we love how it’s not cloying like other grocery store brands and also that it doesn’t contain artificial smoke flavor (we prefer the real deal). Rather, Local Pig’s sauce has a bright vinegar tang and Worcestershire-laced funky umami base—both play well with the lighter notes of brown sugar and heavy hit of molasses. And that tell-tale tomato flavor comes through perfectly.

Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. Plus, this umami-packed sauce is now available gluten free.