Stovetop Barbecue Sauce
This sauce relies on a base of ketchup and apple cider vinegar, thickened by slow reduction rather than added starches. You achieve the right balance by cooking it until the edges darken slightly and the liquid coats the back of a spoon without running.
Control the smoke and the sweet
Keep your heat low to prevent the sugars from scorching, which happens quickly once the sauce thickens. Use a heavy-bottomed saucepan to ensure steady, even heat.
- heavy-bottomed saucepan
- whisk
- silicone spatula
What goes in.
- 1.5 cupsketchup
- 0.5 cupapple cider vinegar
- 0.3 cupdark brown sugar, packed
- 2 tbspmolasses
- 1 tbspWorcestershire sauce
- 1 tspsmoked paprika
- 0.5 tspground black pepper
- 0.5 tspgarlic powder
Watching the viscosity
The sauce is ready when it transitions from a thin liquid to a glossy syrup that clings to a spoon. Pull it off the heat while it still looks slightly thinner than you want, as it will thicken significantly as it cools.
The method.
Combine the ingredients
Whisk the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, paprika, pepper, and garlic powder in your saucepan until smooth.
Simmer
Place the pan over medium-low heat. Bring to a gentle bubble, then turn the heat down to low to maintain a slow, steady simmer.
Reduce
Cook for 20 minutes, stirring occasionally with the spatula. Use the spatula to scrape the sides of the pot to incorporate the darkening sauce back into the center.
Test and cool
Dip a metal spoon into the center. If the sauce drips off in a thick, slow sheet rather than running off like water, it is finished.
Other turns to take.
Spicy
Add one teaspoon of cayenne pepper or finely minced chipotle peppers in adobo to the initial mixture.
Mustard-Style
Replace half the ketchup with yellow mustard for a tangier, thinner finish.
When it doesn't go to plan.
Store in a glass jar in the refrigerator for up to two weeks.
If the sauce thickens too much during storage, whisk in a tablespoon of warm water to loosen it before using.
Always taste the sauce after 10 minutes of cooking to decide if you need an extra splash of vinegar for brightness.
The ones that keep coming up.
Can I use honey instead of brown sugar?
Yes, but honey has a different chemical structure and will make the sauce burn faster. Monitor the heat closely.
Why does the sauce taste metallic?
This usually happens if you use an aluminum pan. Always use stainless steel or enameled cast iron for acidic sauces.
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