Smokey Ribs Barbecue Basting Sauce
Elevate your next barbecue feast with this irresistible Smokey Ribs Barbecue Basting Sauce, a perfect blend of tangy, sweet, and smoky flavors designed to make your ribs unforgettable. This quick and easy homemade sauce combines classic ingredients like ketchup, apple cider vinegar, and brown sugar with smoky elements from liquid smoke and smoked paprika, creating a bold yet balanced taste with just the right kick of cayenne pepper. Ready in just 20 minutes, this luscious sauce thickens to perfection as it simmers, making it ideal for basting juicy ribs on the grill or in the oven. Customize the flavor to suit your taste and store any leftovers for up to a week—because one batch won't be enough! Perfect for backyard barbecues, summer cookouts, or any time you're craving fall-off-the-bone ribs drenched in delicious, homemade flavor.
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Recipe Information
Ingredients
- 1 cup Ketchup
- 0.5 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Liquid smoke
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 0.25 cup Water
Instructions
In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, and water. Whisk until the sugar begins to dissolve.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Add the liquid smoke, smoked paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper to the saucepan. Stir well to incorporate the spices.
Reduce the heat to low and simmer the sauce for approximately 10-15 minutes, stirring frequently to prevent sticking or burning. The sauce should thicken slightly during this time.
Taste the sauce and adjust as needed, adding additional brown sugar for sweetness, apple cider vinegar for tanginess, or more cayenne pepper for heat.
Remove the saucepan from heat and allow the sauce to cool slightly before using it as a baste for ribs or storing it for later use.
For storage, transfer the sauce to a clean, airtight container and refrigerate. It can be kept for up to one week.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 116.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 567 mg | 12% | |
*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.
