By Spring gardening with Robert, writing Librarian's Table blog companion pieces, Carrie visits from UGA with boyfriend Marcus Okafor. The week was the life. The life was the cooking. The cooking was the love. And the love was the week, and the week was one of the weeks that stack together to become the years, and the years become the life, and the life is the woman at the stove who cooks and writes and loves and does not stop.
I made she-crab soup on Sunday — the anchor, the constant, the practice. The soup was perfect. The perfection was the practice. And the practice continues, one Sunday at a time, one bowl at a time, one life at a time, the woman stirring, the roux thickening, the kitchen warm, the family fed, the love alive.
That Sunday, while the she-crab soup did its slow and sacred work on the back burner, I also pulled out this Classic Barbecue Sauce — the kind of recipe I return to whenever the kitchen needs to feel purposeful, whenever a family visit calls for something that says I made this for you. With Carrie home and Marcus at the table for the first time, I wanted every pot and jar on that stove to carry a little extra intention. This sauce has been part of that Sunday rhythm longer than I can count, and it never fails to do exactly what a good recipe should: remind everyone gathered around it that they are loved.
Classic Barbecue Sauce
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 16 (about 2 cups)
Ingredients
- 1 cup ketchup
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon molasses
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Combine the base. In a medium saucepan over medium heat, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, and molasses until fully combined.
- Add the spices. Stir in the smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Mix well to incorporate evenly.
- Simmer low and slow. Bring the sauce to a gentle simmer, then reduce heat to low. Cook uncovered for 20—25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Taste and adjust. Remove from heat and taste. Add more brown sugar for sweetness, vinegar for tang, or cayenne for heat, as desired.
- Cool and store. Allow the sauce to cool to room temperature before transferring to a jar or airtight container. Refrigerate for up to 2 weeks. Stir before each use.
Nutrition (per serving)
Calories: 38 | Protein: 0g | Fat: 0g | Carbs: 10g | Fiber: 0g | Sodium: 210mg