In a medium saucepan, combine 2 cups ketchup, 1 tablespoon apple cider vinegar, 3 tablespoons brown sugar, 1 tablespoon molasses, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Stir to incorporate.

Add seasonings

Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt, and 1 teaspoon hot sauce (if using). Stir until evenly distributed.

Adjust consistency

Add 2 tablespoons water to loosen the sauce slightly. If you prefer a thinner sauce add up to 2 more tablespoons, 1 tablespoon at a time.

Simmer

Place the saucepan over medium-low heat. Bring the sauce to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low and cook gently, uncovered, for 12–15 minutes until flavors meld and the sauce thickens slightly.

Finish

Remove from heat and stir in 1 tablespoon butter, if using, until melted for added sheen and richness. Taste and adjust seasoning: add more salt, sugar, vinegar, or hot sauce as desired.

Cool and store

Let the sauce cool to room temperature. Transfer to a clean jar or airtight container and refrigerate. Sauce will keep 2–3 weeks refrigerated. Reheat gently before using on grilled meats.