Barbecue Sauce with Molasses and Liquid Smoke

Introduction

Molasses gives this barbecue sauce a dark, dense sweetness, and the ½ teaspoon of concentrated liquid smoke adds a smoked flavor without any long cooking. You can mix it in 5 minutes, then heat it with pre-cooked meat for a fast sandwich filling, weeknight dinner, or make-ahead sauce.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 12

Ingredients

• 1 cup ketchup (catsup)
• ½ cup molasses
• ½ teaspoon “concentrated” liquid smoke flavoring

Instructions

1. Mix everything in a pot.
2. To use, heat the sauce with some pre-cooked meat in it.

Variations

• Replace ¼ cup of the molasses with honey if you want a lighter sweetness and a slightly thinner sauce.
• Reduce the liquid smoke to ¼ teaspoon for a milder smoke profile, especially if you are using the sauce on chicken.
• Stir in 1 to 2 tablespoons of apple cider vinegar after mixing if you want more tang and a looser texture.
• Add a few dashes of hot sauce or 1 teaspoon of chili powder when you mix the sauce for heat and a more savory finish.
• Use no-sugar-added ketchup if you want the sauce less sweet and more tomato-forward.

Tips for Success

• Whisk the molasses into the ketchup thoroughly so you do not end up with streaks of heavier sweetness.
• Measure the “concentrated” liquid smoke carefully; a small overpour can make the sauce taste harsh.
• Heat the sauce with pre-cooked meat over low to medium-low heat so the sugars in the ketchup and molasses do not scorch.
• Stop heating once the meat is hot and evenly coated; longer cooking will make the sauce thicker and more intense.

Storage and Reheating

Store the sauce in an airtight jar or lidded container in the refrigerator for up to 2 weeks. Freeze it in a freezer-safe container or small freezer bags for up to 3 months, leaving a little room for expansion.

Reheat on the stovetop over low heat, stirring until smooth and warm, about 3 to 5 minutes. You can also microwave it in 20-second bursts, stirring between each one; if it has thickened in the fridge, loosen it with a small spoonful of water. If you have already mixed it with meat, refrigerate leftovers for up to 4 days and reheat the same way.

FAQ

Can you use this sauce without heating it?

Yes. It works cold as a dipping sauce or sandwich spread, though warming it helps the molasses loosen and coat meat more evenly.

Can you substitute regular liquid smoke for concentrated liquid smoke?

Yes, but start with less and taste as you go because brands vary a lot in strength. It is easier to add more smoke than to correct an over-smoked sauce.

What kind of pre-cooked meat works best with this sauce?

Pulled pork, shredded chicken, chopped brisket, and sliced sausage all work well. The sauce is thick enough to cling to meat without long simmering.

Is this sauce vegan or gluten-free?

It can be, but you need to check the labels on the ketchup and liquid smoke you use. The base recipe contains no meat, dairy, or eggs.