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BBQ sauce
I've been making this sauce for years because it's the one I reach for when I need something fast but don't want to sacrifice flavor. The secret isn't any fancy ingredient — it's letting the sugar and vinegar marry during that simmer, which turns what could be a thin, sharp tang into something rich and balanced.
Ingredients
Method
- Combine all ingredients in a medium saucepan over medium heat. Stir until the brown sugar dissolves.
- Bring to a gentle simmer — you should see small bubbles around the edges, not a rolling boil. Reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and smells deeply sweet-smoky. If it gets too thick while cooking, add up to 2 tablespoons water.
- Remove from heat and let cool for 5 minutes before using — this is when flavors truly meld together.
Nutrition
Notes
I use it on chicken thighs roasted with potatoes, brush it onto pork chops before they hit the pan, or just spoon it over rice bowls. The key is to taste as you go — every vinegar varies, so add your brown sugar in stages rather than all at once. It keeps for two weeks in the fridge and actually gets better after day three.
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