So this weekend I decided it was finally time to start doctoring my favorite BBQ sauce and make it my own. I decided to shoot for a competition-esque sauce which is sweet in the begining and has a spiciness to it at the end. So I started by adding honey to the recipe, it was good, but the beginning remained to tomato-ey. So I followed by adding molasses. I was quite surprised how a little molasses goes a long way taste wise. Last for this go around was some salt and pepper. The recipe still isn’t perfect, and I plan to keep experimenting with it, but I think i’m on the right track.
I’ll continue to update this recipe as I keep tinkering with the ingredients.
A BBQ sauce aimed to meet competition needs that's sweet in the beginning with a little bit of a punch at the end.
- Ketchup - 2 Cups
- Water - 1/3 Cup
- Apple Cider Vinegar - 1/3 Cup
- Brown Sugar - 1/3 Cup
- Yellow Mustard - 2 Tablespoons
- Honey (Raw) - 1/4 Cup
- Molasses - 1 Tablespoon
- Garlic Powder - 1 Tablespoon
- Onion Powder - 1 Tablespoon
- Salt - 1/4 Teaspoon
- black pepper - 1/4 Teaspoon
- Cyanne Pepper - 1/2 Teaspoon
- Worcestershire sauce - 1 Tablespoon
- Add all ingredients to a sauce pan.
- Stir thoroughly
- Simmer for 20 minutes.
- For thinner sauce, keep heat very low and stir continuously.
- For thicker sauce, use medium heat and stir occasionally.