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Dorothy Thomas

barbecue sauce recipe

A rich, smoky, and tangy homemade barbecue sauce perfect for grilling, dipping, or slathering on ribs, chicken, or pulled pork. Easy to make with pantry staples and customizable to your taste!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Condiment, Sauce
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 240ml 1 cup Ketchup
  • 120ml ½ cup Apple cider vinegar
  • 80ml ⅓ cup Brown sugar (packed)
  • 60ml ¼ cup Molasses (or honey)
  • 30ml 2 tbsp Worcestershire sauce
  • 15ml 1 tbsp Dijon mustard
  • 5ml 1 tsp Smoked paprika
  • 5ml 1 tsp Garlic powder
  • 5ml 1 tsp Onion powder
  • 2.5ml ½ tsp Black pepper
  • 2.5ml ½ tsp Cayenne pepper (optional, for heat)
  • 2.5ml ½ tsp Liquid smoke (optional, for extra smokiness)

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Combine Ingredients: In a medium saucepan, whisk together ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using).
  2. Simmer: Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently to dissolve the sugar.
  3. Thicken: Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
  4. Adjust Flavor: Taste and adjust sweetness (add more sugar), tanginess (more vinegar), or spice (more cayenne) as needed.
  5. Cool & Store: Remove from heat and let cool. The sauce will thicken further as it cools. Store in an airtight container in the fridge for up to 2 weeks.

Notes

✔ Customize It: For a spicier version, add hot sauce or extra cayenne. For a sweeter sauce, increase brown sugar or honey.
✔ Uses: Great for grilling, basting meats, dipping fries, or as a pizza sauce!
✔ Storage: Keeps well in the fridge for 2 weeks or freeze for up to 3 months.