Ketchup Molasses Barbecue Sauce

Introduction

This sauce is a three-ingredient mix of ketchup, molasses, and liquid smoke, so you get sweetness, acidity, and a smoked flavor without a long simmer. It takes about 15 minutes total if you heat it with pre-cooked meat, which makes it useful for quick sandwiches, weeknight chicken, or batch-cooked shredded beef.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 12

Ingredients

• 1 cup ketchup (catsup)
• ½ cup molasses
• ½ teaspoon “concentrated” liquid smoke flavoring

Instructions

1. Mix everything in a pot.
2. To use, heat the sauce with some pre-cooked meat in it.

Variations

• Replace part of the ketchup with tomato paste and a little water if you want a thicker, less sweet sauce that clings more tightly to meat.
• Reduce the molasses slightly if you want a sharper, more tomato-forward sauce with less sweetness.
• Cut the liquid smoke flavoring to 1/4 teaspoon for a lighter smoke profile that won’t dominate mild meats like chicken.
• Add a small splash of apple cider vinegar if you want a brighter finish and a looser sauce for pulled meat sandwiches.
• Stir in a pinch of cayenne or smoked paprika if you want heat or a deeper savory edge without changing the basic structure.

Tips for Success

• Measure the liquid smoke flavoring carefully; the concentrated kind can take over the sauce fast.
• Mix the ketchup and molasses thoroughly before heating so the molasses doesn’t sit in dense streaks at the bottom of the pot.
• Heat the sauce with pre-cooked meat over medium-low heat, not high heat, so the sugars in the molasses don’t scorch.
• Stop heating once the meat is coated and the sauce is hot; if it reduces too far, it can turn sticky and overly sweet.
• If the sauce looks tighter than you want after heating, loosen it with a spoonful or two of water.

Storage and Reheating

Store cooled sauce in an airtight jar or container in the fridge for up to 1 week. You can freeze it in a freezer-safe container or portioned freezer bags for up to 2 months.

Reheat the sauce in a small saucepan over low heat, stirring until warm. For a quick option, microwave it in short bursts, stirring between each round. If you already heated it with meat, reheat covered on the stovetop or in the microwave until the meat is hot throughout.

FAQ

Can you use this sauce without heating it first?

You can, but it tastes more balanced after a short heat because the ketchup, molasses, and smoke flavor blend better. It also coats meat more evenly once warm.

What kind of pre-cooked meat works best?

It works well with shredded chicken, pulled beef, chopped turkey, or sliced sausages. Use meat that already has some tenderness, since the sauce is for coating and reheating, not for long braising.

Is the sauce very sweet?

It leans sweet because of the molasses and ketchup, but the smoke keeps it from tasting flat. If you want less sweetness, reduce the molasses slightly.

Can you make it ahead?

Yes. Mix the sauce up to a week ahead and refrigerate it in a sealed container, then heat it with the meat when you need it.