Hickory Smoke BBQ Sauce
Hickory Smoke BBQ Sauce is a rich, bold condiment that brings together sweet, smoky, and tangy flavours in perfect balance. Made with molasses, brown sugar, tomato puree, and natural hickory smoke, it delivers a deep, slow-cooked barbecue taste with a smooth, glossy texture. The addition of smoked paprika, garlic, and fresh basil adds layers of warmth and aroma, while vinegars provide a bright finish.
Equipment
- Medium heavy bottom saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 lb tomato puree or ketchup
- 300 ml cold water
- 110 g packed brown sugar
- 120 ml red wine vinegar
- 85 g molasses
- 40 ml pure maple syrup
- 5 ml liquid hickory smoke
- 5 g smoked paprika
- 2 garlic cloves peeled and sliced
- 2 g red onion powder
- 2 g black pepper
- 2 g sea salt
- 1 g cayenne pepper
- 15 ml olive oil
- 1 bay leaf
- 1 bunch fresh basil leaves picked
- 15 ml Worcestershire sauce
- 15 ml soy sauce
Instructions
Step 1: Start The Base
- Warm the olive oil in a medium saucepan over medium heat. Add the sliced garlic and cook for about 30–40 seconds, just until fragrant don’t let it brown. Stir in the smoked paprika and cayenne and let the spices toast briefly to bring out their flavor.
Step 2: Build The Sauce
- Pour in the tomato puree and cold water, followed by the brown sugar, molasses, maple syrup, Worcestershire sauce, soy sauce, both vinegars, liquid hickory smoke, onion powder, black pepper, salt, and the bay leaf. Stir until everything is fully mixed.
Step 3: Let It Simmer
- Bring the sauce to a gentle simmer, then lower the heat. Cook uncovered for 25–30 minutes, stirring now and then, until the sauce thickens and looks glossy. Add the fresh basil during the last 5 minutes.
Step 4: Finish Up
- Remove the bay leaf and basil stems. If you want a smoother texture, blend the sauce until silky. Taste and adjust the seasoning as needed. Let it cool slightly before serving or storing.