Sweet & Zesty Barbecue Sauce

This no-cook barbecue sauce comes together in the time it takes to measure five ingredients into a bowl. Ketchup forms the base, honey adds sticky sweetness, cider vinegar brings the tang, Worcestershire sauce layers in savory depth, and chili powder gives it a mild kick.

The balance here leans sweet, which means it caramelizes fast on the grill. Brush it on during the last 15 minutes of cooking only. Any earlier and the sugars burn black before the meat is done.

It works on everything: chicken thighs, pork ribs, burgers, even grilled sausages. One cup is enough to glaze several pieces with a few rounds of basting.

Pro Tips

• Stir the sauce well before each application. The honey tends to settle to the bottom.
• Double the batch if you want some for dipping at the table. Never reuse sauce that touched raw meat.
• Let the sauce sit for 30 minutes before using if you can. The flavors marry together and taste more cohesive than right out of the bowl.

Variations

• Add a tablespoon of Dijon mustard for a Carolina-style tang.
• Stir in a teaspoon of smoked paprika or a few drops of liquid smoke for a smokier profile.
• Replace honey with maple syrup and add a pinch of cayenne for a spicy-sweet New England twist.