Pint Of Extra Bbq Sauce Recipe

BBQ Sauce

1. 1

   Combine base ingredients

   In a medium saucepan, combine 2 cups ketchup, 1 cup apple cider vinegar, 1/2 cup packed brown sugar, and 2 tablespoons molasses. Whisk until the sugar is mostly dissolved and the mixture is uniform.

2. 2

   Add seasonings

   Add 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1/2 teaspoon hot sauce (or cayenne). Whisk to integrate all spices into the base.

3. 3

   Adjust consistency

   Pour in 1/4 cup water and whisk to reach a smooth sauce consistency. If you prefer a thinner sauce, add up to 2 additional tablespoons of water, 1 tablespoon at a time.

4. 4

   Simmer gently

   Place the saucepan over medium-low heat and bring the sauce just to a gentle simmer, stirring frequently to prevent sticking. Once it begins to bubble gently around the edges, reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally. The sauce should thicken slightly and deepen in color.

5. 5

   Finish and season

   Turn off the heat and stir in 1 tablespoon unsalted butter and 1/2 teaspoon kosher salt until the butter melts and the salt dissolves. Taste and adjust seasoning: add a pinch more salt, a little more brown sugar for sweetness, or a dash more vinegar for brightness if desired.

6. 6

   Cool and store

   Allow the sauce to cool to room temperature (about 20–30 minutes). Transfer to a clean pint jar or airtight container. The sauce will thicken further as it cools. Refrigerate for at least 2 hours before using for best flavor; it will keep in the refrigerator for up to 2 weeks.

7. 7

   Usage tips

   Shake or stir before using. Brush on grilled meats during the last 5–10 minutes of cooking to avoid burning, or serve as a dipping sauce.