Honey Molasses BBQ Sauce
Tangy, a little sweet, and rounded out with honey and molasses, this homemade barbecue sauce has become our signature. It comes together in one saucepan and is perfect on chicken, ribs, or burgers.
Equipment
- medium sauce pan
- wooden spoon or spatula
Ingredients
- 1 ½ cups ketchup
- ¼ cup apple cider vinegar
- ½ cup packed dark brown sugar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 Tbsp molasses
- 1 tbsp honey
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- ¼ tsp ground cumin
- 1 Tbsp butter
Instructions
- In a medium saucepan, combine all ingredients except the butter. Stir until well combined.
- Bring the mixture to a boil over medium heat.
- Reduce heat to medium-low and simmer for approximately 20 minutes, or until thickened, stirring occasionally.
- Remove from heat and stir in the butter until melted and glossy.
Notes
Make ahead:
- This sauce is a great make-ahead staple. Prepare a batch and keep it on hand in the fridge or freezer.
To store:
- Once cooled to room temperature, transfer to an airtight container or mason jar with a tight-fitting lid.
- Store in the refrigerator for about 2 to 3 weeks.
To reheat:
- No reheating necessary; serve at room temperature or gently warm if desired.
Freezing:
- Pour cooled sauce into a freezer-safe container or bag, leaving a little room at the top for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight and stir well before serving. Texture may separate slightly after freezing but will come back together with a stir.