Best Easy Homemade BBQ Sauce Recipe

In a medium saucepan combine 1 1/2 cups ketchup, 1/3 cup packed dark brown sugar, 2 tbsp apple cider vinegar, 2 tbsp molasses, 1 tbsp Worcestershire sauce and 1 tbsp yellow mustard; whisk until smooth and the sugar starts to dissolve.

Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper and 1/4 tsp kosher salt; whisk again so the spices are evenly distributed.

Put the pan over medium-low heat and bring the sauce to a gentle simmer while stirring often; don’t let it boil hard or the sugars can scorch.

Once simmering, lower the heat to maintain a very low bubble and cook 10 to 12 minutes, stirring every couple minutes so it thickens and the flavors meld.

If the sauce gets too thick, stir in 2 tbsp water, or more a little at a time, until you reach the thickness you like for brushing or dipping.

If you want heat, stir in 1 tsp hot sauce or a pinch of cayenne now, then simmer another 1 minute and taste; add more if you like it spicier.

Taste and adjust: a splash more vinegar will brighten it, extra brown sugar will sweeten, and another pinch of salt can sharpen flavors. Make small changes, then reheat briefly to blend.

Remove from heat and let the sauce cool slightly; it will thicken a bit more as it cools.

For an extra-smooth finish, strain the sauce through a fine mesh sieve into a bowl or jar, pressing with a spoon to get all the flavor through.

Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze in portions for longer. Brush on ribs or chicken in the last 5 to 10 minutes of cooking, or use straight from the jar as a dipping sauce.