Stovetop Barbecue Sauce
The secret to a functional barbecue sauce is finding the center between acid, sugar, and smoke. Keep your heat low enough to avoid scorching the sugars at the bottom of the pan.
Patience is your primary ingredient
The sauce will look thin while boiling, but it thickens significantly as it cools. Remove it from the heat while it is still slightly looser than your target consistency.
- Heavy-bottomed saucepan
- Whisk
- Rubber spatula
What goes in.
- 2 cupsketchup
- 1/2 cupapple cider vinegar
- 1/3 cupdark brown sugar, packed
- 2 tbspWorcestershire sauce
- 1 tbspsmoked paprika
- 1 tspdry mustard powder
- 1/2 tspblack pepper
- 1/4 tspcayenne pepper
The coating test
Dip a metal spoon into the pot. If the sauce clings to the back and you can draw a clear line through it with your finger that doesn't immediately fill back in, it is ready.
The method.
Combine ingredients
Add all ingredients to the saucepan. Whisk thoroughly until the sugar and mustard powder are fully incorporated into the ketchup base.
Simmer
Place the pan over medium heat. Once it reaches a gentle bubble, drop the heat to low. Let it simmer uncovered for 15 to 20 minutes, stirring occasionally to prevent the sugars from sticking to the base.
Test and cool
Perform the coating test. Once the sauce holds its texture, remove from heat. Transfer to a glass jar and let it sit for at least 30 minutes before using so the flavors can integrate.
Other turns to take.
Spicy Heat
Add one tablespoon of finely minced chipotle peppers in adobo sauce at the start.
Molasses Base
Replace half the brown sugar with unsulphured molasses for a darker, earthier result.
When it doesn't go to plan.
Use a glass jar for storage; plastic tends to hold onto the vinegar smell.
Do not walk away while it simmers; the high sugar content means it can burn in seconds if left unattended.
If the sauce becomes too thick, whisk in a tablespoon of water at a time until you reach the desired consistency.
The ones that keep coming up.
How long will this stay fresh?
Keep it in a sealed glass container in the refrigerator for up to two weeks.
Can I use tomato paste instead of ketchup?
Not directly. Ketchup contains pre-mixed vinegar and sugar. If you use paste, you will need to add more liquid and adjust the balance of sugar and acid significantly.
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