In a medium saucepan, warm the neutral oil over medium heat. Add the garlic powder and onion powder to the warm oil for about 15–20 seconds to bloom the flavors (they won’t brown because they’re powdered).

Add ketchup, both brown sugars, molasses, honey, Worcestershire sauce, soy sauce, apple cider vinegar and lemon juice to the saucepan. Stir to combine until sugars begin to dissolve.

Add smoked paprika, ground mustard, black pepper and chipotle powder (if using). Stir well to create a smooth sauce base.

Thin and simmer

Pour in 1 cup water and whisk thoroughly to incorporate. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low. Simmer, uncovered, for 12–18 minutes, stirring occasionally, until the sauce reduces by about 15–25% and thickens slightly. Taste and adjust seasoning: add more sugar for sweetness, vinegar for tang, or chipotle for heat.

Thicken (optional) and finish

If you prefer a thicker, glossy sauce like bottled Sweet Baby Ray’s, make a slurry by mixing 1 tsp cornstarch with 1 tsp cold water until smooth. Whisk the slurry into the simmering sauce and cook for another 1–2 minutes until it visibly thickens and becomes glossy. Remove from heat and let cool slightly. The sauce will thicken further as it cools.

Transfer sauce to a heatproof jar or container. If you want an ultra-smooth texture, press through a fine-mesh sieve or blend briefly with an immersion blender. Store in the refrigerator up to 2 weeks.

For Serving / Use

Brush over grilled or roasted meats during the last 5–10 minutes of cooking to create a sticky glaze. Reserve some sauce for serving so the portion that contacts cooked meat isn’t used for basting after being served (food-safety).

Serve extra sauce on the side for dipping. Rewarm gently before using if refrigerated.