1 ½ c ketchup (preferably without high fructose corn syrup)
¼ c honey or agave nectar
½ c brown sugar
¼ c molasses
¼ c apple cider vinegar
2 tbsp white vinegar (or additional apple cider vinegar)
2 ½ tsp ground mustard powder
2 tsp paprika
¾ tsp garlic
1 ½ - 2 tsp fresh ground pepper
¾ tsp onion powder
3 tbsp soy sauce (can use GF or Soy free alternative)
4 tsp liquid smoke
Instructions
In a medium sauce pan over medium heat combine paste, ketchup, honey/agave, sugar, molasses and vinegar. Heat until sugar is dissolved.
Add remaining ingredients, adjusting spices to taste if necessary.
Bring to a gentle boil, then reduce heat.
Cook, stirring occasionally, until the sauce has thickened to your preference (it took about 30 minutes to cook mine down to 3 c)
Notes
Adjust as necessary to achieve your perfect BBQ sauce. The soy sauce provided all of the salt I wanted, but additional salt may be necessary based on your BBQ sauce preferences. Add a shake or two of cayenne pepper if you like your sauce spicier. This can keep for months in an airtight container in the fridge (I like to use a mason jar). Makes 3C, Serving Size: 2 Tbsp.