Smoky Barbecue Sauce

Name: Smoky Barbecue Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 tablespoon (15 ml) neutral oil (such as canola or vegetable); ½ cup (75 g) yellow onion, very finely minced or grated (about ½ small onion); 3 cloves (9 g) garlic cloves, finely grated or minced; 1½ cups (400 g) ketchup; ⅓ cup (80 ml) apple cider vinegar; ¼ cup (60 ml) water; ⅓ cup (70 g) dark brown sugar, packed; 1 tablespoon (20 g) unsulfured molasses; 2 tablespoons (30 ml) Worcestershire sauce; 1 tablespoon (15 g) yellow mustard; 1½ teaspoons (4 g) smoked paprika; ½ teaspoon (1½ g) onion powder; ½ teaspoon (1 g) freshly ground black pepper; ¼ teaspoon (½ g) cayenne pepper, or to taste (optional); ½ teaspoon (2 g) kosher salt, plus more to taste; ½ teaspoon (2½ ml) liquid smoke, or to taste (optional)

From the MyKitchenBank Kitchen

A thick, glossy, tangy-sweet barbecue sauce built on ketchup, brown sugar and smoked paprika, with a deep savory backbone from Worcestershire and a gentle kick of cayenne. It comes together in one saucepan in about 30 minutes.

Prep: 10 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 10 min
Makes: About 2 cups (480 ml), enough for 16 two-tablespoon servings

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Ingredients

16 servings

1 tablespoon (15 ml) neutral oil (such as canola or vegetable)
½ cup (75 g) yellow onion, very finely minced or grated (about ½ small onion)
3 cloves (9 g) garlic cloves, finely grated or minced
1½ cups (400 g) ketchup
⅓ cup (80 ml) apple cider vinegar
¼ cup (60 ml) water
⅓ cup (70 g) dark brown sugar, packed
1 tablespoon (20 g) unsulfured molasses
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 g) yellow mustard
1½ teaspoons (4 g) smoked paprika
½ teaspoon (1.5 g) onion powder
½ teaspoon (1 g) freshly ground black pepper
¼ teaspoon (0.5 g) cayenne pepper, or to taste (optional)
½ teaspoon (2 g) kosher salt, plus more to taste
½ teaspoon (2.5 ml) liquid smoke, or to taste (optional)

Equipment (6)

2-quart (2 L) heavy-bottomed saucepan
Wooden spoon or heatproof silicone spatula
Measuring cups and spoons
Fine grater or microplane
Airtight jar or container, at least 2½-cup (600 ml) capacity
Immersion blender or regular blender (optional, for smooth sauce)

Steps

Before you start

Measure all ingredients first; the sauce comes together quickly once the onion is soft.
Use a heavy-bottomed saucepan of at least 2-quart (2 L) capacity; the sauce spatters as it simmers.
Choose smoked paprika labeled sweet (dulce) or hot depending on your taste; regular paprika will not give the smoky flavor.
Sauce thickens further as it cools, so judge thickness after it has cooled slightly.

1
Sauté the onion
- Heat the oil in a 2-quart (2 L) saucepan over medium heat for 1 minute.
- Add the minced onion and a pinch of the salt.
- Cook, stirring often, for about 4 minutes.
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Ready when: Onion is soft and translucent with no browned edges.
Tip: Mince or grate the onion very finely so it melts into the sauce and you don't need to strain it.
2
Bloom garlic and spices
- Add the garlic, smoked paprika, onion powder, black pepper and cayenne (if using).
- Stir constantly for 30 to 45 seconds to toast the spices in the oil.
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Ready when: The mixture smells fragrant and garlicky, and the garlic has not browned.
Tip: Don't walk away; paprika turns bitter if it scorches.
3
Add the liquids
- Pour in the vinegar and water, scraping the bottom of the pan with a wooden spoon.
- Stir in the ketchup, brown sugar, molasses, Worcestershire sauce and mustard until no streaks of mustard or lumps of sugar remain.
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Ready when: The mixture is uniformly dark red-brown and smooth.
4
Bring to a simmer
- Raise the heat to medium-high and bring the sauce to a gentle bubble around the edges, about 3 minutes, stirring occasionally.
- Then reduce to low so only small, lazy bubbles break the surface.
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Ready when: Small bubbles rise steadily around the edge of the pan.
Tip: A hard boil will spatter and can scorch the sugar on the bottom of the pan.
5
Simmer to thicken
- Simmer uncovered on low heat for 20 to 25 minutes, stirring every 3 to 4 minutes and scraping the bottom and corners.
- If the sauce reduces too fast and starts to stick, add 1 to 2 tablespoons of water.
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Ready when: The sauce coats the back of a spoon, and a line drawn through it with your finger holds for 2 to 3 seconds. It will have reduced to about 2 cups (480 ml).
Tip: The sauce thickens more as it cools, so stop when it looks slightly looser than you want.
6
Season and finish
- Remove the pan from the heat.
- Stir in the liquid smoke, if using.
- Taste, and add more salt, a pinch of cayenne or a splash of vinegar if needed.
- Brighter tang comes from vinegar; sweetness is balanced by salt.
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Ready when: The sauce tastes balanced: tangy, sweet, smoky and slightly spicy.
Tip: Add liquid smoke ¼ teaspoon at a time; it gets harsh quickly.
7
Blend if desired
- For a perfectly smooth sauce, blend with an immersion blender for 20 to 30 seconds in the pan.
- If using a regular blender, let the sauce cool for 10 minutes first and vent the lid.
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Ready when: Sauce is completely smooth and glossy.
Tip: Never blend hot sauce in a sealed blender; steam can force the lid off.
8
Cool and store
- Let the sauce cool in the pan for about 30 minutes until barely warm, then transfer to a clean jar.
- Refrigerate once cool.
- The flavor improves after a few hours or overnight.
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Ready when: The sauce is thick, glossy and spoonable at room temperature.

Good to know

Tips

Grate the onion on a microplane for the smoothest sauce without needing a blender.
Keep the simmer gentle and stir the corners; sugar-based sauces scorch easily.
For grilling, brush the sauce on during the last 5 to 10 minutes of cooking so the sugar caramelizes without burning.
For a hotter sauce, double the cayenne or add 1 teaspoon of your favorite hot sauce at the end.

Make ahead

"Make the sauce up to 2 weeks ahead and refrigerate. The flavor deepens after 24 hours."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 2 weeks in an airtight jar. Freezer: up to 3 months in a freezer-safe container, leaving ½ inch (1 cm) headspace. Thaw overnight in the refrigerator and warm gently in a saucepan or microwave, stirring, adding a splash of water if too thick."

Substitutions

dark brown sugar → Maple syrup (¼ cup / 60 ml) or honey. Gives a slightly different sweetness; reduce the water by 1 tablespoon.
unsulfured molasses → Additional dark brown sugar (1 tablespoon). The sauce will be a little less deep and rich.
apple cider vinegar → White wine vinegar or distilled white vinegar. Slightly sharper and less fruity; start with 1 tablespoon less and adjust to taste.
Worcestershire sauce → Soy sauce (1 tablespoon) plus 1 teaspoon extra vinegar. Use this for a vegetarian version, since Worcestershire sauce contains anchovies.