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Glazed barbecue ribs on a woven tray with salsa, farofa and a lime wedge

Rib Sauce Recipe

A sticky, smoky and sweet homemade barbecue sauce with brown sugar, vinegar and smoked paprika that brushes on thick and sets into a glossy glaze on ribs.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1.5 cups
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup ketchup
  • 1/2 cup packed dark brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 teaspoon liquid smoke optional
  • 1/2 teaspoon salt

Method
 

  1. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, molasses, smoked paprika, garlic powder, onion powder, black pepper, mustard powder, cayenne, liquid smoke and salt in a medium saucepan.
  2. Warm over medium heat, stirring often, until it comes to a gentle simmer.
  3. Reduce the heat to low and simmer 15 to 20 minutes, stirring every few minutes, until thick enough to coat the back of a spoon.
  4. Taste and adjust the sweet, tang and heat to your liking.
  5. Cool 5 minutes, then brush onto ribs in the last 10 to 15 minutes of cooking, in two thin layers.
  6. Serve the remaining sauce warm on the side.

Notes

Brush the sauce on late. Sugar burns fast over high heat, so saucing in the last 10 to 15 minutes keeps the glaze glossy instead of bitter.
For heat, stir in 1 tablespoon of homemade hot sauce at the end and add more to taste.
Bourbon variation: replace 2 tablespoons of the vinegar with bourbon.  Honey variation: replace the molasses with 2 tablespoons of honey  and reduce the brown sugar to 6 tablespoons.
Storage: refrigerate up to 2 weeks in a sealed jar, or freeze up to 3 months. Warm gently before using, as it thickens when chilled.