Grandmas Molasses BBQ Sauce Recipe
Grandmas Molasses BBQ Sauce Recipe is a rich, smoky, and sweet homemade sauce made from molasses, brown sugar, ketchup, vinegar, and spices. Slow simmering blends the flavours into a smooth, tangy, and deeply satisfying sauce. It enhances grilled meats, pulled pork, and chicken, bringing a taste of traditional, old fashioned southern cooking to every meal.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Airtight glass jar or bottle for storage
Ingredients
- 1 cup ketchup
- ½ cup unsulphured molasses
- ¼ cup packed brown sugar
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon Tabasco or hot sauce
- ¼ cup water
- ½ teaspoon freshly ground black pepper
- ¼ cup distilled white vinegar
- 2 tablespoons Worcestershire sauce
Instructions
Mix The Base:
- In a medium saucepan, add ketchup, molasses, brown sugar, both types of vinegar, lemon juice, Worcestershire sauce, Dijon mustard, and water. Stir everything together until it’s well blended.
Add The Seasonings:
- Sprinkle in the smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne, chili powder, and a few drops of Tabasco. Stir well so all the spices are evenly mixed.
Start Cooking:
- Set the pan over medium heat and bring the mixture to a gentle simmer. Stir often so it doesn’t stick to the bottom or burn.
Let It Thicken:
- When it starts to bubble, lower the heat and let it cook uncovered for about 15 to 20 minutes. Stir every few minutes until the sauce thickens and looks smooth and glossy.
Taste And Adjust:
- Give it a taste and tweak it to your liking add a little extra salt, vinegar, or hot sauce if you want more punch.
Cool And Store:
- Take the pan off the heat and let the sauce cool completely. Pour it into a clean glass jar or bottle and keep it in the fridge. It’ll stay good for up to two weeks.