Bbq Sauce Recipe
This homemade Bbq Sauce Recipe is tangy, smoky, and spoon-licking good—ready in under 20 minutes for all your grilling adventures.
Ingredients
- 1 cup ketchup I love Heinz or 365 Organic
- 1/4 cup apple cider vinegar Bragg’s for tang
- 1/4 cup brown sugar packed, dark—deeper molasses notes
- 2 tbsp molasses adds rich color and sweetness
- 1 tbsp Worcestershire sauce Lea & Perrins
- 1 tsp smoked paprika Spanish pimentón if you can find it
- 1/2 tsp garlic powder freshly ground for best aroma
- 1/2 tsp onion powder
- 1/2 tsp kosher salt or fine sea salt
- 1/4 tsp black pepper, freshly ground
- pinch cayenne pepper optional—adjust for heat
- 2 tbsp water to thin, if needed
Instructions
- In a medium saucepan over medium heat, whisk together ketchup, apple cider vinegar, brown sugar, and molasses until smooth.
- Add Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Stir vigorously so no clumps remain.
- Lower the heat to medium-low and let the sauce cook, undisturbed, for 10 minutes. Stir every couple of minutes.
- Spoon a bit onto a tasting spoon; adjust sweetness or tanginess as needed.
- If you prefer a pourable barbecue glaze, whisk in water, one tablespoon at a time, until you hit that silky consistency.
- Remove the pan from heat and let the sauce rest at room temperature for 10 minutes.
- Transfer to a blender or use an immersion blender; pulse just enough to smooth out any texture.
- Pour into a sterilized glass jar, seal tight, and refrigerate for at least 2 hours so flavors deepen.
Notes
During testing, I learned that high heat can make garlic taste bitter, so keep the simmer gentle. If the sauce ever tastes flat, a squeeze of fresh lemon juice perks it up.
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