Bbq Sauce Recipe

Mince and sweat

Finely mince the onion and garlic. In a medium saucepan set over medium heat, add 1 tablespoon neutral oil (not included in ingredient list). When oil shimmers, add the minced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let the garlic brown.

Add the ketchup, brown sugar, molasses, apple cider vinegar, prepared mustard, Worcestershire sauce, hot sauce, and liquid smoke to the saucepan with the softened aromatics. Stir to combine.

Add the smoked paprika, onion powder, ground cumin, ground black pepper, and 1 teaspoon kosher salt. Stir well to incorporate all spices into a smooth mixture.

Pour in 1/4 cup water to loosen the sauce. Stir and bring the mixture to a gentle simmer over medium-low heat.

Reduce heat to low and let the sauce simmer gently, uncovered, stirring occasionally, for 12–15 minutes to meld flavors and slightly reduce. Taste after 10 minutes and adjust seasoning: add more brown sugar for sweetness, more vinegar for tang, or a pinch more salt or hot sauce to balance.

In a small bowl, whisk the 1 teaspoon cornstarch into 1 tablespoon cold water until smooth to make a slurry. With the sauce at a very gentle simmer, gradually whisk the slurry into the saucepan. Continue to simmer for 1–2 minutes until the sauce thickens and becomes glossy. If the sauce becomes too thick, stir in up to 1–2 tablespoons additional water to reach desired consistency.

Remove from heat and let cool for 10–15 minutes. The sauce will thicken further as it cools. Transfer to a clean jar or airtight container. Refrigerate for at least 2 hours before using for best flavor; sauce will keep in the refrigerator for up to 2 weeks.