Bbq Sauce Recipe

Seasonings & Sauces

1. 1

   Combine the base

   In a medium saucepan, combine 1.5 cups ketchup, 0.33 cups packed brown sugar, 2 tbs molasses, 0.33 cups apple cider vinegar, 2 tbs Worcestershire sauce, 1 tbs Dijon mustard and 0.25 cups water. Whisk until the brown sugar begins to dissolve and the mixture is homogeneous.

2. 2

   Add spices

   Add 1 tbs smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 0.5 tsp ground black pepper, 0.25 tsp cayenne pepper and 1 tsp salt to the saucepan. Whisk thoroughly so all dry spices are fully incorporated into the sauce base.

3. 3

   Heat and marry flavors

   Place the saucepan over medium heat and bring the sauce to a gentle simmer, whisking frequently to prevent sticking. Once it begins to simmer, reduce heat to low.

4. 4

   Simmer and reduce

   Let the sauce simmer gently, uncovered, for 12–15 minutes, stirring every few minutes. The sauce should thicken slightly and deepen in color. If it becomes too thick, whisk in additional water, 1 tbs at a time, until you reach the desired consistency.

5. 5

   Taste and adjust

   Remove from heat and taste. Adjust seasoning as needed: add more salt for seasoning, more apple cider vinegar for tang, more brown sugar or molasses for sweetness, or extra cayenne for heat. Whisk any additions in thoroughly.

6. 6

   Optional finish for extra smoothness

   For an extra-smooth, uniform texture, blend the sauce briefly with an immersion blender right in the saucepan (10–20 seconds) or transfer to a blender and puree, then return to the pan and warm through for 1 minute.

7. 7

   Cool and store

   Let the sauce cool to room temperature. Transfer to a clean jar or airtight container, seal, and refrigerate. Sauce will keep refrigerated for up to 2 weeks; flavors continue to meld and improve after a day.