Homemade Barbecue Sauce....Just Like Sweet Baby Ray

Make Homemade Barbecue Sauce....Just Like Sweet Baby Ray—mix, simmer, and glaze for sweet, smoky barbecue perfection.

Ingredients

• 1 1/4 cups ketchup (preferably organic)
• 1 cup dark brown sugar
• 1/4 cup molasses
• 1/4 cup pineapple juice (or you can sub apple cider vinegar)
• 1/4 cup water
• 1 tablespoon worchestire sauce
• 2 1/2 teaspoons ground mustard
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper

Instructions

Step 1: Combine the base liquids and sweeteners

Pour the ketchup into a wide mixing bowl or large glass jar, then add the dark brown sugar, molasses, pineapple juice (or apple cider vinegar) and the water. Stir gently with a small whisk or wooden spoon until the sugar starts to moisten and the molasses streaks begin to blend — at this point the color is a bright, rusty red with glossy, syrupy ribbons of molasses running through it.

Step 2: Add spices and dissolve until glossy

Add the Worcestershire sauce, ground mustard, smoked paprika, garlic powder, cayenne (to taste), kosher salt and freshly ground pepper to the bowl. Transfer the combined mix to a cooking vessel briefly to dissolve the sugar: bring to a boil then reduce to a simmer and stir continuously for about five minutes, until the texture changes from slightly grainy to smooth and velvety and the color deepens to a dark, lustrous brown-red.

Step 3: Cool, taste, and adjust

Remove the sauce from heat and let it cool slightly so it thickens and becomes syrupy but still pourable. Taste and tweak the balance — a pinch more salt to lift, a touch more cayenne for warmth — and test texture on a small white ceramic spoon so you can see the glossy sheen and coating behavior.

Step 4: Present or store

Spoon the finished barbecue sauce into a light coral-colored bowl with a playful dotted texture for serving, allowing a small glossy drip to run over the rim for an inviting look; place a small white ceramic spoon beside it with a little pool of sauce. Alternatively, funnel the sauce into a dark glass bottle for refrigeration.

Notes

• Store in a sealed jar in the fridge for up to 2 weeks.
• Rewarm gently over low heat to loosen before serving.
• Substitute apple cider vinegar for pineapple juice if you prefer tang over fruitiness.
• Reduce brown sugar by one third for a lower-sugar version, but expect a thinner glaze.
• Add a splash of water while reheating to adjust thickness if it becomes too thick after chilling.