Achieve the ultimate mouthwatering bark! This incredibly thick and rich brown sugar barbecue sauce is specially formulated to caramelize perfectly under the heat of the grill. It is the absolute best finishing glaze for ribs, chicken thighs, and pulled pork, locking in moisture with a gorgeous, sticky finish.
Ingredients
- 1.5 cups Ketchup (the savory, tangy foundation)
- 3/4 cup Dark brown sugar (firmly packed, the secret to a thick, caramelized glaze)
- 1/3 cup Apple cider vinegar (cuts through the heavy sweetness)
- 1 tbsp Molasses (enhances the dark color and adds a rustic depth)
- 1 tbsp Worcestershire sauce (for essential umami balance)
- 1 tsp Smoked paprika (brings a subtle campfire aroma)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Black pepper (freshly ground)
- 1/2 tsp Salt (or to taste)
Instructions
- In a medium, heavy-bottomed saucepan, whisk together the ketchup, dark brown sugar, apple cider vinegar, molasses, and Worcestershire sauce until the thick sugar dissolves entirely.
- Stir in the smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Place the pot over medium-high heat. Bring the sweet mixture to a gentle boil, making sure to whisk constantly so the dense sugar does not scorch the bottom of the pan.
- Immediately drop the heat to the lowest possible setting. Let the sauce simmer gently and uncovered for about 15 minutes. As the water evaporates, the sauce will reduce into a wonderfully thick, glossy glaze.
- Remove from the heat. The sauce will thicken even more as it cools. Store it in an airtight glass jar in the refrigerator for up to 2 weeks.
Nutrition
Calories: 69kcalCarbohydrates: 18gProtein: 0.3gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 294mgPotassium: 114mgFiber: 0.2gSugar: 16gVitamin A: 178IUVitamin C: 1mgCalcium: 17mgIron: 0.3mg