Sweet and Smoky BBQ Sauce
A thick, sticky Kansas City-style barbecue sauce of ketchup, brown sugar, molasses, cider vinegar and smoked paprika. Ten minutes of hands-on time, and it keeps for weeks.
Chef's note This one is sweet and sticky with a little tang. It burns fast because of the sugar, so brush it on only in the last few minutes of…
Chef's note This one is sweet and sticky with a little tang. It burns fast because of the sugar, so brush it on only in the last few minutes of cooking. Taste it at the end and tune it: more vinegar for tang, more cayenne for heat.
Ingredients
- 1 tbsp neutral oil
- ½ small onion grated
- 2 cloves garlic minced
- 1½ cups ketchup
- ⅓ cup brown sugar packed
- ⅓ cup apple cider vinegar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 2 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp black pepper
- ¼ tsp cayenne
- ½ tsp kosher salt
Steps
Warm 1 tbsp neutral oil in a saucepan over medium heat. Add ½ small onion and 2 cloves garlic and cook 2 to 3 minutes, until soft but not browned.
Whisk in 1½ cups ketchup, ⅓ cup brown sugar, ⅓ cup apple cider vinegar, 2 tbsp molasses, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, 2 tsp smoked paprika, 1 tsp chili powder, ½ tsp black pepper, ¼ tsp cayenne and ½ tsp kosher salt.
Bring to a gentle simmer, then lower the heat and cook, stirring often, about 20 minutes, until thick enough to coat a spoon. It spatters, so keep a lid half on.
Taste and adjust, then cool and refrigerate in a jar for up to 3 weeks.
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