Equipment
Ingredients
Base Liquids and Sugars
- 170 g tomato paste
- 240 ml water
- 120 ml apple cider vinegar
- 120 g light corn syrup
- 50 g dark brown sugar, packed
- 15 ml worcestershire sauce
Spices and Seasonings
- 5 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 5 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 47 kcal
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 147 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 141 mg
- Calcium
- 12 mg
- Iron
- 0.5 mg
- Magnesium
- 7 mg
- Phosphorus
- 14 mg
- Zinc
- 0.1 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 1 mcg
- Water
- 32 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan, whisk together the tomato paste, water, apple cider vinegar, light corn syrup, dark brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, fine sea salt, and black pepper until the mixture is completely smooth and no lumps of tomato paste remain.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, which is approximately 95C or 203F. Stir frequently to prevent the sugars from scorching on the bottom of the pan.
Reduce the heat to low. Simmer the sauce gently for 20 minutes, stirring occasionally. The sauce will darken in color and reduce slightly, concentrating the flavors and creating a glaze-like consistency.
Remove the saucepan from the heat. Allow the sauce to cool completely at room temperature before transferring it to an airtight glass jar or squeeze bottle for storage.
Chef's Notes
- Using light corn syrup alongside dark brown sugar gives the sauce a beautiful, glossy sheen that clings perfectly to grilled meats and caramelizes beautifully under high heat without instantly burning.
- For a spicy kick, add half a teaspoon of cayenne pepper, a pinch of red pepper flakes, or a splash of your favorite hot sauce during the initial whisking phase.
- This sauce develops substantially deeper and more complex flavors if made a day in advance and stored in the refrigerator before using.
- To make this recipe strictly vegetarian or vegan, substitute the standard Worcestershire sauce with a certified vegan Worcestershire sauce or tamari.
Storage
Refrigerator: 4 weeks — Store in an airtight glass jar or squeeze bottle.
Freezer: 6 months — Freeze in an airtight container leaving room for expansion.
Reheating: Microwave in 15-second intervals or warm gently in a saucepan over low heat until it reaches room temperature or warm.
Troubleshooting
Sauce is too thin and watery
Cause: The sauce was not reduced for a long enough time or the simmer was too low
Fix: Return to the stove and simmer for an additional 10 to 15 minutes until the desired consistency is reached
Prevention: Ensure a steady, gentle simmer is maintained throughout the cooking process
Sauce tastes overly acidic or sharp
Cause: Insufficient simmering time to cook off the raw vinegar bite
Fix: Simmer for 5 more minutes, or stir in an additional teaspoon of brown sugar to balance the acidity
Prevention: Allow the sauce to simmer for the full 20 minutes to mellow the apple cider vinegar
Burnt or bitter undertones
Cause: Sugars scorched on the bottom of the pan due to high heat or lack of stirring
Fix: Do not scrape the burnt bottom. Pour the unburnt top layer into a new pan, but if the bitter flavor has permeated, it Cannot be fixed
Prevention: Keep heat on low during the reduction phase and stir frequently, scraping the bottom of the pan
Cultural Context
Red barbecue sauce traces its roots back to Kansas City, where the synthesis of sweet, sticky, and tangy flavor profiles became a cornerstone of American BBQ culture. By building the sauce from a base of concentrated tomato paste rather than pre-made ketchup, this recipe allows the cook precise control over the final sweetness, acidity, and spice levels, resulting in a condiment that honors traditional smokehouse methods.
