Bbq Sauce Recipe

Combine liquids and sweeteners

In a medium saucepan combine 2 cups ketchup, 1 cup water, 1 cup packed brown sugar, 2 tablespoons molasses and 1 tablespoon apple cider vinegar. Whisk together until the sugar is mostly dissolved and mixture is uniform.

Add seasonings

Add 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1 teaspoon salt. Whisk to incorporate all dry spices into the sauce.

Simmer gently

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low and continue to simmer uncovered for 12–18 minutes, stirring every few minutes, until sauce thickens to a spreadable consistency. If the sauce thickens too much, stir in up to 2 tablespoons of water to reach desired consistency.

Adjust seasoning and heat

Taste the sauce and add up to 1 teaspoon hot sauce or a pinch of cayenne if you want heat. Adjust salt, sugar or vinegar by small increments (1/4 teaspoon or 1/2 teaspoon) until balanced — more vinegar for tang, more sugar for sweetness, more salt to enhance flavors.

Cool and store

Remove sauce from heat and let cool for 10–15 minutes at room temperature. Transfer to a clean jar or airtight container. Sauce will thicken further as it cools. Store in the refrigerator for up to 2 weeks. Rewarm gently before using as a glaze or brush on during the last minutes of grilling to prevent burning.