I’m extremely eager to share with you my interpretation of the most well-known barbecue sauce in America, which of course originated in and around Kansas City. I don’t think you’ll ever buy that thing from the store again once you make a batch of this and realize how amazing it is. Although sauce can be used right away, for best results, wrap and chill for a day or two to let the flavors meld.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 2 cups ketchup
- ⅓ cup packed brown sugar
- ⅓ cup dark molasses
- ½ cup white distilled vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cayenne powder, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
Instructions
- Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.
- Try to use good ketchup. I typically go for the corn syrup-free version of America’s most popular brand.
- You can use sweet paprika instead of smoked.
- Sauce does not need to be cooked if it’s going to be used as a glaze for things like barbecued ribs and grilled chicken, but if it’s going to be used as a condiment, then bring to a simmer over medium-high heat, stirring occasionally. Turn off heat and allow to cool before storing in the fridge.
Reviews
Very good BBQ sauce. Be sure to use good quality ketchup.
It’s perfect as written, no changes. This is our household bbq sauce now, you can always find a bottle in the fridge. I’ve been making it for years.
Waaayyy too sweet, might be our limited range of ketchups here in Oz but leave the sugar out.
Delicious!
Chef John, please use metric weights. Conversions (for smaller batches) are much simpler.
I have been using a very similar recipe for many years but also add some reconstituted dried minced onion. Will sometimes add a few drops of liquid smoke if not using an outdoor grill.
Excellent balance of sweet and heat. You can easily tweak it a bit more/less to achieve your own perfect balance.
Made as written except subbed 1/4 tsp curry powder for the coriander I didn’t have, solely on the basis they both start with “c”. Brought to boil & then fridged overnight before using. Makes a perfect glaze for pork ribs as is. I’d play with the sugar & cayenne if making as a table sauce, it could use a little more of both I think.
I thought it was okay. My wife through it was too ketchupy…and that was after I added Worchester Sauce to give it more body.
Exellent! And unlike many homemade BBQ sauce recipes this isn’t overpowered by ground spices (and no I’m not averse to spicy foods at all). I did cut way back on the molasses because I just don’t care for it that much.
Woweeeee. This sauce is delicious. Used to make BBQ Pizza II also from this site.
While BBQing ribs we realized we had no BBQ sauce ( we add after cooking). Tried this recipe since I had all the ingredients on hand. No more store bought for us! Will be making this again!!!
This is an easy and tasty bbq sauce. I have made it twice and will be making it again today for a Labor Day get together. It pairs perfectly with Chef John’s Salt and Pepper Ribs, which I will also be making again!
I reduce the sugar by half, with ketchup as a base you’ll never miss it. That and add aTB of Worcesterhire sauce in place of the molasses.
Delicious! I used this on pulled pork after it was rubbed and roasted, and this added the perfect finishing touch. I added onion powder and liquid smoke to mine, and will experiment with some of the add-ins others have suggested.
Simple and tasty. Made as shown.
Excellent. Added 1/2 tsp. liquid smoke and 1 tsp. garlic powder. Will make again. (And I don’t even like BBQ sauce!!!)
Quick and easy , taste great . i made 1/2 batch and kept it in the fridge for a couple of week .
Not a bad start for experimentation. If you leave out the molasses you get a pretty convincing copy of Arby’s Sauce!
As the title says, classic All-American BBQ sauce. I’ve made it three times now. Because my store doesn’t have 2 cup-sized ketchup bottles, the regular 20oz bottle is just a bit more I just use it all now, and it gives me a container to deliver the goods later. I think the flavors meld the best after hearing to a summer. Funnel back into ketchup bottle when done. Other tweaks to consider: – add Sriracha for a garlicky heat – too sweet? Add Soy and Worcestershire Sauce – want smokey? Add a 1/4 tsp liquid smoke Once you make it the regular way, you’ll want to experiment. Set out some ramikins and try adding pinches of different ingredients to see what you like.
This is a great, basic recipe. I couldn’t help adding a bit of red wine vinegar and soy sauce. The recipe is a good one, that’s open to all kinds of experimentation!