Original Bbq Sauce Recipe

BBQ Sauce

1. 1

   Combine base

   In a medium saucepan, add 2 cups ketchup, 1 cup apple cider vinegar, 3 tablespoons light brown sugar, 2 tablespoons dark brown sugar, 2 tablespoons molasses, and 1 tablespoon honey. Whisk together over room temperature to combine into a smooth mixture.

2. 2

   Add seasonings

   Stir in 1 tablespoon gluten-free Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1/4 teaspoon cayenne pepper until evenly distributed.

3. 3

   Simmer

   Place the saucepan over medium-low heat. Add 1/2 cup water to thin slightly. Bring mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low and continue to gently simmer, uncovered, for 15–20 minutes until the sauce thickens to a pourable but clingy consistency, stirring every few minutes.

4. 4

   Adjust texture and finish

   If the sauce becomes too thick, add additional water 1 tablespoon at a time until desired consistency is reached. Taste and adjust salt, sweetness (add up to 1 tablespoon brown sugar or honey), or heat (add more cayenne) as desired. For a glossy finish, whisk in 1 teaspoon neutral oil off the heat.

5. 5

   Cool and store

   Remove from heat and let cool to room temperature. Transfer to a sterilized jar or airtight container. Refrigerate for at least 2 hours before using to allow flavors to meld; best after 24 hours. Sauce will keep in the refrigerator for up to 2 weeks.

6. 6

   Usage notes

   Use as a glaze during the last 10–15 minutes of grilling or as a serving sauce. Because this recipe uses gluten-free Worcestershire and no preservatives, keep refrigerated and discard if off-odors or mold appear.