Description

This Best BBQ Sauce Recipe is a rich, flavorful, and perfectly balanced sauce that combines tangy ketchup, savory Worcestershire sauce, and sweet molasses with a blend of spices. Simple to prepare on the stovetop, it simmers to a thick, luscious consistency ideal for grilling, dipping, or glazing your favorite meats. Whether you’re dressing up pulled pork, ribs, or chicken, this sauce delivers a smoky, slightly sweet, and spicy kick that enhances any BBQ dish.

Ingredients

Scale

BBQ Sauce Ingredients

2 cups ketchup
1/3 cup Worcestershire sauce
1/4 cup white vinegar
3 tablespoons molasses
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly cracked if possible
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon liquid smoke (optional)
1/4 cup water (optional, for simmering)

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Instructions

Combine Ingredients: Add 2 cups of ketchup, 1/3 cup Worcestershire sauce, 1/4 cup white vinegar, 3 tablespoons molasses, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly cracked black pepper, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, 1 teaspoon chili powder, and 1/4 teaspoon liquid smoke (if using) into a medium-sized pot on the stove.
Add Water for Simmering: If you have time for a longer simmer, add 1/4 cup water to the mixture to prevent it from thickening too quickly. If in a hurry, you can skip the water.
Bring to Boil: Place the pot over medium-high heat and bring the sauce mixture to a boil.
Simmer Without Water: If you opted not to add water, reduce the heat and simmer the sauce gently for about 5 minutes.
Simmer With Water: For a longer, low bubble simmer, cook the sauce for about 25 minutes, or up to an hour, stirring occasionally. Add additional water if the sauce becomes too thick during simmering. This slow cooking melds the flavors and results in a thicker, richer sauce.
Cool the Sauce: Turn off heat and allow the barbecue sauce to cool to room temperature. It will continue to thicken as it cools.
Serve and Store: Use the sauce warm or at room temperature as a dip, glaze, or condiment for pulled pork, ribs, grilled chicken, hot dogs, and more. Store any leftovers tightly sealed in the refrigerator for several weeks.

Notes

Use kosher salt for best flavor; reduce salt if using table salt.
Freshly cracked black pepper enhances the sauce’s aroma.
Liquid smoke is optional but adds a smoky depth to the sauce.
Simmering time can be adjusted based on desired thickness and flavor intensity.
Adding water helps control thickness during extended simmering.
The sauce thickens further as it cools.
Store in a sealed container in the fridge for up to 3 weeks.