Sweet and Smoky Kansas City Barbecue Sauce

What you need

• 480 ml (2 cups) ketchup
• 60 ml (1/4 cup) molasses
• 70 g (1/3 cup, packed) dark brown sugar
• 120 ml (1/2 cup) apple cider vinegar
• 60 ml (1/4 cup) water
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper

Method

Restated from the original video

1. 1

   Put the ketchup, molasses, brown sugar, vinegar, water and Worcestershire sauce in a medium saucepan. Add the mustard, smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne pepper, then whisk until smooth.

2. 2

   Set the pan over medium heat and heat until it starts to bubble gently, stirring.

3. 3

   Lower the heat and simmer, uncovered and stirring every few minutes, until the sauce is glossy and coats the back of a spoon, 20-25 min. Partly cover the pan if it spits.

4. 4

   Taste. Add a splash of vinegar for more tang, a pinch of salt or a spoon of sugar if needed, and simmer 2 min more.

5. 5

   Cool to room temperature. The sauce thickens as it cools. Keep it in a jar in the fridge for up to 2 weeks.

6. 6

   For ribs or grilled meat, brush it on in the last 10 min of cooking, since the sugar scorches over high heat.

Imported from vindulge.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.