In a medium saucepan, stir together the ketchup, sugar, molasses, pineapple juice, water, Worcestershire sauce, ground mustard, paprika, garlic powder, cayenne, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for five minutes or until all the sugar has dissolved.
Set aside to cool. Store in the fridge until ready to use, up to one month.
Directions
Credits
Variations:
Thai: Add 3 tablespoons peanut butter and two tablespoons chili sauce.
Smoky: Add 3/4 cup beer and one tablespoon chipotle chili powder.
Extra heat: Add 1 jalapeño (seeded and finely chopped), 1–2 teaspoons Sriracha, or 1/2 teaspoon cayenne pepper. If using a jalapeño, purée the sauce with an immersion blender until smooth.
Description:
Photography and Styling by Chay Berger
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