Bbq Sauce
Ingredients
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- 2 cups ketchup
- 1/3 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup dark brown sugar – packed
- 2 tbsp molasses
- 2 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper – finely ground
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
Instructions
1. In a medium saucepan, whisk together the ketchup, water, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, and yellow mustard until smooth.
2. Whisk in the chili powder, smoked paprika, onion powder, garlic powder, black pepper, cayenne pepper, and kosher salt.
3. Bring to a gentle simmer over medium heat, then reduce to low and cook uncovered, stirring occasionally, 15–20 minutes, until glossy and thick enough to coat the back of a spoon.
4. Remove from heat and let cool 10 minutes. For an extra-smooth texture, blend with an immersion blender until velvety.
5. Use warm or cool completely. Transfer to a clean jar, cover, and refrigerate for up to 2 weeks.
BBQ sauce is a sweet, tangy, and gently smoky condiment that clings beautifully to grilled and smoked meats. Its flavor balances tomato richness with vinegar bite, caramel notes of brown sugar and molasses, and savory depth from spices and Worcestershire. The texture should be glossy and pourable, thick enough to lacquer ribs or brisket yet smooth for dipping and brushing.
In the United States, tomato-based barbecue sauces became widespread in the 20th century, especially associated with Kansas City’s influence. Earlier regional sauces varied widely—from Carolina vinegar-and-pepper and mustard-based styles to thinner Texas mop sauces. The ketchup-and-molasses style gained national popularity through restaurants and bottled brands, becoming the default “BBQ sauce” many recognize today.