Bob's Barbecue Sauce

Bob’s barbecue sauce is the homemade version that puts the bottled stuff to shame, and the secret is right there in the first ingredient: bacon drippings. That little bit of rendered fat gives the sauce a smoky undertone you simply can’t fake with liquid smoke or hickory salt.

Molasses handles the deep sweetness, ketchup builds the tomato body, Worcestershire and white wine vinegar do the savory-tangy heavy work, and chili powder, dry mustard, garlic, and cayenne wake everything up.

The 30 minute simmer is where the magic happens. Slow reduction concentrates the flavors and thickens the sauce into something that clings to ribs and brushes onto chicken without dripping off.

Pro Tips

• Add the water slowly and stir as you go. Pouring it in all at once makes the sauce loose at the start and harder to thicken later.
• Let the finished sauce stand at room temperature for at least an hour before serving. The flavors knit together remarkably during that rest.
• For smokier results, swap half the water for cold brewed coffee or substitute smoked paprika for half the chili powder.
• Refrigerate in a sealed jar for several weeks. The flavor actually improves after a day or two.

Variations

• Add 2 tablespoons bourbon or whiskey in the last 5 minutes for a Tennessee-style finish.
• Stir in a tablespoon of pure maple syrup or dark brown sugar for extra caramel notes.
• For Kansas City-style stick, simmer an extra 15 minutes to reduce further into a thicker, glossier glaze.