Sweet Red Bbq Sauce Recipe

Combine base liquids

In a medium saucepan, add 2 cups ketchup, 1 cup brown sugar, 1 cup apple cider vinegar, and 1 cup water. Whisk together over room temperature until the brown sugar is mostly dissolved.

Place saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.

Incorporate syrups & savory notes

Once simmering, stir in 2 tablespoons molasses, 2 tablespoons honey, 1 tablespoon gluten-free soy sauce (tamari), 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice. Whisk until fully combined.

Add spices

Add 2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground black pepper, 1 tsp kosher salt, and 1 tsp cayenne pepper. Whisk thoroughly so spices distribute evenly.

Reduce heat to low and let sauce simmer gently, uncovered, for 18–22 minutes, stirring every 3–5 minutes to prevent scorching. The sauce should thicken and coat the back of a spoon.

Taste and adjust seasoning: add more salt for balance, more honey or brown sugar if you prefer sweeter, or a splash of vinegar for brightness.

If you want extra smokiness or heat, stir in up to 1 tsp liquid smoke and/or 1 tsp red pepper flakes during the last 2 minutes of simmering. Start with half the amount if unsure; liquid smoke is potent.

Remove saucepan from heat. Let the sauce cool for 10–15 minutes, then transfer to a blender or use an immersion blender and pulse 3–5 times for a smoother texture (optional).

Pour the cooled sauce into a clean jar or airtight container. Refrigerate at least 2 hours before use to allow flavors to meld; sauce will thicken further as it chills.

Store refrigerated for up to 3 weeks. For longer storage, freeze in portions for up to 3 months.