Ingredients:

  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1/2 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Dry Mustard Powder
  • 1 1/2 cups Good Quality Tomato Ketchup
  • 1/4 cup Tomato Paste
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Water (or low-sodium Chicken Stock)
  • 1 Tbsp Worcestershire Sauce
  • 1/2 cup Light Brown Sugar, firmly packed
  • 2 Tbsp Blackstrap Molasses (or dark treacle)
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Heat the olive oil in the saucepan over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Do not brown. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Reduce the heat slightly. Stir in the smoked paprika and dry mustard powder. Cook for 30 seconds, stirring constantly, to bloom the spices in the fat.
  3. Add the tomato ketchup, tomato paste, apple cider vinegar, water, Worcestershire sauce, brown sugar, and molasses. Whisk thoroughly until the sugar is mostly dissolved and all ingredients are evenly combined.
  4. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting (a gentle simmer). Cook, uncovered, for 40 to 45 minutes, stirring occasionally (every 10 minutes) until the sauce has significantly thickened and coats the back of a spoon.
  5. Remove the saucepan from the heat. Stir in the cayenne pepper (if using), salt, and black pepper. Taste and adjust seasoning (salt or vinegar) if needed. If a smoother consistency is desired, use a blender until silky.
  6. Allow the Homemade BBQ Sauce to cool completely at room temperature, which is essential for the flavour profile to set and the sauce to thicken fully. Transfer the cooled sauce to sterilised, airtight containers and store in the refrigerator.