Pint Of Extra Bbq Sauce Recipe
Recipe information
Make Pint Of Extra Bbq Sauce in just 40m. spicy, sweet, or mustard bbq
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Ingredients
Base Sauce
Spice / Sweet / Mustard Variations (choose one)
Finish & Optional
Base Sauce
1. Combine base ingredients
In a medium saucepan, combine 2 cups ketchup, 1 cup apple cider vinegar, 1/2 cup packed brown sugar, 2 tablespoons molasses, and 2 teaspoons Worcestershire sauce. Stir to blend until smooth.
2. Season
Add 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the saucepan. Whisk to fully incorporate the dry spices.
3. Simmer
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to low and simmer gently for 12–15 minutes, uncovered, until slightly thickened and glossy.
Spice / Sweet / Mustard Variations (choose one)
4. For Spicy BBQ
If you want a spicy sauce, stir in 2 tablespoons hot sauce (such as sriracha) and 1/4 teaspoon cayenne pepper after the base has simmered for 8–10 minutes. Taste and add more heat in 1/4 teaspoon increments if desired. Continue simmering 3–5 more minutes to meld flavors.
5. For Sweet BBQ
For a sweeter profile, stir in 3 tablespoons honey and 2 tablespoons additional brown sugar after the base has simmered for 8–10 minutes. Simmer an additional 3–5 minutes, stirring, until sugar and honey are fully incorporated and the sauce is glossy.
6. For Mustard BBQ
To make a mustard-style BBQ, reduce the ketchup by half in the base (optional adjustment) or simply stir in 1/2 cup yellow mustard and 1 tablespoon apple butter/apricot jam into the finished base sauce. Heat through 2–3 minutes, whisking until smooth. Taste and adjust vinegar or sugar as needed for balance.
Finish & Optional
7. Finish and adjust
Stir in 1 tablespoon unsalted butter and 2 tablespoons water to loosen the sauce to a pourable consistency. If desired, add 1/4 teaspoon liquid smoke for extra smokiness. Taste and adjust salt, sweetness, acidity, or heat to preference.
8. Cool and store
Remove from heat and let cool for 20–30 minutes. Transfer sauce to a clean pint jar (16 fl oz) or airtight container. Refrigerate up to 2 weeks. Warm gently before serving if desired.
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