📝 About This Recipe
This deep, mahogany-hued sauce captures the essence of a slow-burning hickory fire in a bottle. It balances the robust, earthy notes of liquid hickory smoke with the bright tang of apple cider vinegar and a sophisticated sweetness from dark molasses and bourbon. Whether slathered over ribs or used as a bold dipping sauce, this recipe delivers a professional-grade pitmaster flavor that is both nostalgic and refined.
🥗 Ingredients
The Base
- 2 cups Ketchup (high-quality tomato-based)
- 1/2 cup Apple Cider Vinegar (unfiltered preferred)
- 1/4 cup Yellow Mustard (classic ballpark style)
Sweetness and Depth
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Blackstrap Molasses
- 1 tablespoon Honey (clover or wildflower)
- 2 tablespoons Bourbon (optional, for depth)
The Smoke and Spice
- 1 1/2 tablespoons Liquid Hickory Smoke (adjust to taste)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Chipotle Powder (for a subtle kick)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (or to taste)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the ketchup, apple cider vinegar, and yellow mustard over medium heat.
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2
Whisk the mixture gently until the vinegar is fully incorporated and the base is smooth.
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3
Add the dark brown sugar, molasses, and honey. Stir continuously until the sugar crystals have completely dissolved and the sauce looks glossy.
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4
Pour in the Worcestershire sauce and the bourbon (if using), stirring to blend the liquids.
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5
Stir in the smoked paprika, garlic powder, onion powder, chipotle powder, and black pepper. Use a whisk to ensure no spice clumps remain.
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6
Add the liquid hickory smoke. Start with one tablespoon, stir, and smell the aroma; add the remaining half tablespoon if you desire a bolder smoke profile.
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7
Bring the sauce to a very gentle simmer. Do not let it reach a rolling boil, as the sugars may scorch on the bottom of the pan.
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8
Reduce the heat to low and let the sauce cook uncovered for 30 to 40 minutes.
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9
Stir every 5-10 minutes, scraping the sides of the pan to incorporate the caramelized edges back into the sauce.
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10
The sauce is ready when it has thickened enough to coat the back of a spoon and has darkened to a rich umber color.
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11
Taste the sauce carefully (it will be very hot) and add kosher salt or an extra splash of vinegar if needed to balance the sweetness.
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12
Remove from heat and allow the sauce to cool completely at room temperature before transferring to a glass jar or bottle.
💡 Chef's Tips
For the best flavor, make the sauce 24 hours before you plan to use it; the flavors deepen significantly overnight. If the sauce becomes too thick during simmering, thin it out with a tablespoon of water or apple juice at a time. Avoid using 'hickory flavored' salt in addition to liquid smoke, as it can make the sauce overly salty and chemically. Always use a non-reactive saucepan (stainless steel or enameled) to prevent the vinegar from picking up metallic flavors. To make it spicier, double the chipotle powder or add a teaspoon of cayenne pepper.
🍽️ Serving Suggestions
Brush onto pork baby back ribs during the last 15 minutes of grilling for a perfect tacky glaze. Serve alongside a platter of smoked beef brisket and thick-cut white bread. Use as a gourmet dipping sauce for crispy sweet potato fries or onion rings. Mix a few tablespoons into ground beef before forming burger patties for an 'inside-out' BBQ burger. Pair with a cold, malty Amber Ale or a smoky Mezcal cocktail to complement the hickory notes.