Master Class Barbecue Sauce
Unleash the bold, smoky flavors of summer with this Master Class Barbecue Sauce—a handcrafted condiment that’s as versatile as it is irresistible. Made with pantry staples like ketchup, brown sugar, and apple cider vinegar, this sauce is elevated with layers of flavor from smoked paprika, Worcestershire sauce, and a hint of liquid smoke. A delicate balance of sweetness, tanginess, and heat, achieved with ground mustard, cayenne pepper, and black pepper, makes this barbecue sauce the ultimate companion for grilling season. Whether you're slathering it on ribs, basting it over chicken, or using it as a tangy dipping sauce, this homemade barbecue sauce is guaranteed to transform your barbecue game. With just 30 minutes from start to finish and a two-week shelf life, this crowd-pleaser promises to be your go-to recipe for smoky perfection.
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Recipe Information
Ingredients
- 2 cups Ketchup
- 1 cup Brown sugar
- 0.5 cup Apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground mustard
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Liquid smoke
- 0.5 cup Water
Instructions
In a medium saucepan, combine the ketchup, brown sugar, and water. Stir well to ensure the sugar dissolves evenly.
Add the apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground mustard, cayenne pepper, and black pepper. Mix thoroughly.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Once the sauce begins to simmer, reduce the heat to low and let it cook for 20 minutes, stirring occasionally until the sauce thickens to your desired consistency.
After 20 minutes, remove the saucepan from heat and stir in the liquid smoke for that signature smoky flavor. Adjust seasoning if necessary.
Allow the sauce to cool slightly before serving. If you prefer a smoother texture, you can blend it using an immersion blender.
Store the barbecue sauce in an airtight container in the refrigerator for up to two weeks. Serve as a glaze, marinade, or dipping sauce as needed.
Nutrition Facts
Calories |
88 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 20.4 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
