Homemade classic smoky BBQ sauce

Name: Homemade classic smoky BBQ sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2 cups (500 ml)
Cuisine: Québécoise
Ingredients: 1 cup (250 ml) ketchup; ¼ cup (60 ml) apple cider vinegar; ¼ cup (60 ml) brown sugar; ¼ cup (60 ml) white sugar; 2 tbsp (30 ml) molasses; 2 tbsp (30 ml) honey; ¼ cup (60 ml) water; 1 tbsp (15 ml) Worcestershire sauce; 2 tsp (10 ml) smoked paprika; 2 tsp (10 ml) yellow mustard; 1 tsp (5 ml) garlic powder; 1 tsp (5 ml) onion powder; ½ tsp (2.5 ml) chili powder; ½ tsp (2.5 ml) ground black pepper; ½ tsp (2.5 ml) liquid smoke; ¼ tsp (1 ml) salt; 1 tbsp (15 ml) unsalted butter

Preparation 5 min
Cooking 15 min
Servings about 2 cups (500 ml)
Freezing Absolutely

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Ingredients

1 cup (250 ml) ketchup
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) brown sugar
¼ cup (60 ml) white sugar
2 tbsp (30 ml) molasses
2 tbsp (30 ml) honey
¼ cup (60 ml) water
1 tbsp (15 ml) Worcestershire sauce
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) yellow mustard
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) chili powder
½ tsp (2.5 ml) ground black pepper
½ tsp (2.5 ml) liquid smoke
¼ tsp (1 ml) salt
1 tbsp (15 ml) unsalted butter

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Preparation

In a medium saucepan, combine all ingredients EXCEPT the unsalted butter.
Bring to boil over medium-high heat while stirring to dissolve the sugars well, then reduce to low heat.
Let simmer gently for 15 minutes, stirring occasionally, until the sauce thickens slightly and releases a pronounced smoky aroma. If it becomes too thick, thin with 1-2 tbsp additional water.
Remove the saucepan from heat and incorporate the unsalted butter. Stir until the butter is completely melted and the sauce is smooth, shiny and homogeneous.
Let cool to room temperature before transferring to an airtight jar for refrigerator storage, or use immediately to baste grilled meats.