The Only BBQ Sauce You Need

A balanced Kansas City-style sauce: sweet, tangy, smoky, with enough backbone to stand up to brisket or ribs.

Prep

5 minutes

Cook

40 minutes

Equipment

• Heavy-bottom 3-quart saucepan
• Whisk
• Silicone spatula
• Clean glass jar or squeeze bottle for storage

Ingredients

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne (adjust to heat preference)

Method

1. 01

   MEASURE EVERYTHING FIRST: Sauce goes fast once it hits heat. Pre-measure the ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, and all spices into a single bowl.

2. 02

   COMBINE: Add all ingredients to a heavy-bottom saucepan off the heat. Whisk 30 seconds until fully smooth and the brown sugar starts to dissolve.

3. 03

   BRING TO A SIMMER: Place over medium heat. Whisk constantly until you see the first bubbles break the surface — about 4-5 minutes. Immediately reduce to low.

4. 04

   SIMMER UNCOVERED: Cook 30-40 minutes on low, stirring every 3-4 minutes with a silicone spatula (scrape the bottom so the sugars do not scorch). The sauce is done when it coats the back of a spoon and a finger drawn through leaves a clean line.

5. 05

   TASTE AND BALANCE: Off the heat, taste on a spoon. More apple cider vinegar for brightness, more brown sugar for sweet, more cayenne for heat, more smoked paprika for depth. Adjust in small amounts.

6. 06

   COOL AND JAR: Let cool 20 minutes in the pan, then funnel into a clean glass jar or squeeze bottle. Label with the date.

How to serve

• Warm gently before serving with ribs, pulled pork sandwiches, or brisket burnt ends.
• Great as a brush-on glaze in the last 20 minutes of any smoke.