It’s smoky, sweet, and just thick enough to coat delicacies like pork ribs and burnt ends perfectly.
Course Condiment / Sauce
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 221kcal
Author Breanna Stark
Ingredients
1cancrushed tomatoes14 oz
1cupketchup
1cuplight brown sugar
½cupmolasses
½cupapple cider vinegar
2tbsppaprika
2tspblack peppercourse grind
2tspchili powder
1tspgarlic powder
1tspmustard powder
1tspKosher salt
Instructions
In a saucepan over medium heat, combine all the ingredients and bring the sauce to a soft boil, then reduce the heat and cover the pan.
Allow the sauce to simmer for 20 minutes, then remove from the heat and let cool at room temperature.
Serve immediately or transfer to a mason jar (or similar storage container) and store in the fridge for up to 1 week.
Notes
Brown sugar:You can use either light brown sugar or dark brown sugar, but I prefer to use light brown sugar because I don’t want to overpower the sauce with too much molasses flavor.Molasses: For this recipe, I used full-flavor unsulfured molasses because I find that it provides the perfect balance of sweetness to brighten up the sauce.Apple Cider Vinegar: You can alternatively use distilled white vinegar or even rice vinegar, but I prefer the flavor of apple cider vinegar for this recipe.Spices/Seasonings – you can play around with the various spices that you add to this sauce to give it the flavor that you prefer. I like to use a generous dose of smoked paprika for a bit of smokiness along with salt, pepper, chili powder, garlic powder, and ground mustard. If you want to add a little extra heat to your sauce, you can also add a teaspoon of cayenne pepper.