Molasses BBQ Sauce Recipe
Molasses BBQ sauce is a sweet and tangy condiment made with molasses, ketchup, vinegar, mustard, brown sugar, and various spices. It combines rich, smoky flavors with a hint of sweetness, perfect for grilling. This sauce is ideal for coating meats like ribs, chicken, or burgers for a flavorful BBQ
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Whisk (optional for smoothness)
Ingredients
- 1/2 cup unsulfured molasses best for flavor
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon smoked paprika for smokiness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 cup fruit preserves such as apricot or peach
- 1/4 cup brown sugar
- 2 teaspoons chili powder or taco seasoning for extra heat
- 1/4 teaspoon pumpkin pie spice for a hint of warmth and complexity
- 1/2 teaspoon salt adjust to taste
Instructions
- Combine Ingredients: In a medium saucepan, combine the molasses, ketchup, apple cider vinegar, Dijon mustard, Worcestershire sauce, soy sauce, smoked paprika, garlic powder, onion powder, black pepper, preserves, brown sugar, chili powder, pumpkin pie spice, and salt.
- Cook the Sauce: Place the saucepan over medium heat. Stir the mixture to combine, ensuring the sugar dissolves and the sauce is smooth.
- Simmer: Bring the mixture to a gentle simmer. Stir occasionally and cook for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld together. Taste the sauce and adjust the seasoning if needed (more salt, sugar, or spice).
- Cool and Store: Once the sauce has thickened, remove it from the heat and let it cool. Store it in an airtight container in the refrigerator for up to 2-3 weeks.
- Serve: Use this molasses BBQ sauce as a marinade, dipping sauce, or topping for grilled meats, roasted vegetables, or burgers!
Notes
❖ Molasses: The type of molasses you use will make a significant difference in the flavor. Unsulfured molasses is the best choice for this recipe. It’s sweeter and milder than its sulfured counterpart.
❖ Adjust the Heat: You can increase the spiciness by adding more cayenne pepper or even some finely chopped jalapeños. If you prefer a milder sauce, leave out the cayenne or reduce the amount.
❖ Thickening: If you prefer a thicker sauce, let it simmer longer to reduce the liquid. Alternatively, if it’s too thick, you can thin it with a little bit of water or more vinegar.
❖ Make Ahead: This sauce only gets better with time, as the flavors continue to develop. I recommend making it a day or two in advance for a more intense flavor.