Ketchup and BBQ sauces both have rich histories tied to global culinary traditions, with ketchup’s origins stemming from Asia. The earliest form of ketchup is believed to have originated in Southeast Asia, specifically in the region now known as Vietnam, where a fermented fish sauce called "kecap" (or "ketjap" in the Indonesian language) was created. This sauce was made by fermenting fish with salt, and it was used to enhance flavor. Early European traders brought this fish-based sauce back to the West in the 17th century, and over time, it evolved into the tomato-based condiment we recognize today, with the first recorded tomato ketchup recipe emerging in the early 19th century in the United States.

BBQ sauce, on the other hand, has its roots in the American South, evolving from various regional sauces used to flavor grilled and smoked meats. These sauces, often vinegar-based, mustard-based, or tomato-based, were influenced by both Indigenous cooking methods and European colonial settlers. Over time, BBQ sauce became a staple in American cuisine, with regional variations becoming popular—such as the tangy vinegar-based sauces of North Carolina and the sweet, tomato-based sauces of Kansas City.

The relationship between ketchup and BBQ sauce lies in their shared use of tomatoes as a base for many versions. Both sauces often include similar ingredients like sugar, vinegar, and spices, although BBQ sauces typically incorporate additional elements like molasses, mustard, or chili peppers to create a smoky, tangy flavor. The transformation of fermented fish sauce to tomato ketchup and the subsequent blending of ketchup with BBQ sauce ingredients show how culinary traditions evolve and influence one another across cultures.