Homemade BBQ Sauce (Sweet, Smoky & Tangy)

Method

1. 1Combine all ingredients in a saucepan. Measure all ingredients directly into a medium heavy-bottomed saucepan. No pre-mixing is necessary — everything will come together during simmering. Whisk until the brown sugar and molasses are distributed into the liquid. The sauce will look thin, separated, and unappetising at this stage — that is correct. The transformation happens during the simmer.
2. 2Bring to a simmer over medium heat. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Watch the heat: you want a steady, gentle simmer with small bubbles — not a rolling boil, which would reduce the sauce too aggressively and can scorch the sugars, causing bitterness. Once simmering, reduce heat to medium-low.
3. 3Simmer 15 to 20 minutes. Allow the sauce to simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent the bottom from catching. During this time the sharp raw vinegar edge softens, the sugar caramelizes slightly, and the flavors merge into a coherent whole. The sauce will thicken noticeably — it should coat the back of a spoon and hold a line when you run a finger through it. If it is too thick, add a splash of water. If too thin, simmer 5 minutes longer.
4. 4Taste and adjust the balance. Remove from heat. Taste the sauce critically and adjust each element: if it tastes flat, add a pinch of salt; if too sweet, add a splash of vinegar; if too sharp, add a teaspoon of brown sugar; if not smoky enough, add another ½ teaspoon of smoked paprika or a drop of liquid smoke; if you want heat, add a pinch more cayenne or a few dashes of hot sauce. Allow the sauce to cool for 10 minutes — it will thicken further as it cools, and flavors will appear to change slightly from hot to cool (the vinegar sharpness mellows).
5. 5Store and use. Transfer to a clean glass jar or bottle. The sauce keeps in a clean, closed jar in the refrigerator for up to 2 weeks. It improves significantly after 24 hours as the flavors marry. For grilling: apply the sauce only in the final 10 to 15 minutes of cooking — the sugars in the sauce will burn black if applied too early over high heat. Brush on a thin coat, allow it to caramelize for 5 minutes, brush a second coat, cook 5 more minutes. Two coats produce the characteristic sticky, lacquered glaze. For ribs cooked low and slow in a smoker or oven, brush on the sauce after the foil wrap and finish uncovered for the last 30 to 60 minutes; the low heat lets it set without burning.