serves 20
1 1/2 cups ketchup (I use and recommend one without high fructose corn syrup)
1/2 cup brown sugar
5 tablespoons molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 teaspoons prepared yellow mustard
2 teaspoons liquid smoke (optional but recommended)
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon smoked paprika
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (optional for heat)
water as needed for thinning
Place all the ingredients in a medium saucepan and stir together. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. If you prefer the sauce thinner, stir in a little water. If you prefer it thicker, let it simmer a little longer. Let the sauce cool completely before storing in the fridge.
This BBQ sauce can be eaten right away but for best results let it chill overnight to allow time for the flavors to meld.
Store it in the fridge in sealed non-reactive container where it will keep for 2-3 weeks.
Makes about 2 1/2 cups.
Nutrition
Serving: 2tablespoons
Calories: 64kcal
Carbohydrates: 17g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Sodium: 429mg
Potassium: 161mg
Fiber: 1g
Sugar: 15g
Vitamin A: 264IU
Vitamin C: 1mg
Calcium: 22mg
Iron: 1mg