How to Cook · Sauces
Barbecue Sauce
A thick, sweet-and-tangy, tomato-based barbecue sauce that comes together in the time it takes to heat a grill. Built from ketchup, brown sugar, molasses, and warm spices simmered into a glossy glaze, it's endlessly adjustable — dial it sweeter, tangier, or spicier to taste — and only gets better after a day in the fridge.
- Prep
- Cook
- Total
- Yield
- ~2 cups (480ml)
- Category
- Sauce
- Cuisine
- American
Ingredients
Directions
Simmer the sauce
Combine all the ingredients in a small saucepan over medium heat, whisking to break up the brown sugar and mustard evenly into the mix. Bring to a gentle simmer, then reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color — it will continue to thicken as it cools, so don't reduce it too far on the stove or it can end up gluey once cold.
Adjust and store
Taste and adjust — more vinegar for tang, more brown sugar or molasses for sweetness, more cayenne for heat. Let cool before using, or store in an airtight container in the fridge for up to 2 weeks; the flavor actually improves after a day or two as it melds.
Notes on variations
- For a vinegar-forward, Carolina-style sauce, cut the ketchup back significantly and increase the apple cider vinegar, adding a touch of mustard for body.
- For extra smokiness without a smoker, a few drops of liquid smoke can stand in for or reinforce the smoked paprika.
- This sauce works well as a glaze in the last 5-10 minutes of grilling — brushing it on too early can cause the sugar content to burn before the meat finishes cooking.
Sauces
