Kukn Barbeque Sauce

This is a back-pocket barbecue sauce recipe that comes together from pantry staples. Brown sugar and chili sauce form the base, giving you a thick, glossy sauce with serious sweetness balanced by lemon juice and a kick of hot sauce.

The brown sugar does more than sweeten. As the sauce simmers, it caramelizes slightly and develops that sticky, lacquered quality you want on grilled chicken or slow-cooked pork. Worcestershire adds a savory, fermented depth underneath all that sweetness, and dry mustard brings a subtle bite that keeps things from going one-note.

Thirty minutes of simmering is the minimum. The longer you let it go on low heat, the more the flavors concentrate and the thicker the sauce becomes. If it reduces too much, a splash of water brings it back.

Brush this on during the last few minutes of grilling so the sugar caramelizes without burning, or use it as a dipping sauce on the side.

Kitchen Tips

• Stir the sauce occasionally while simmering to prevent the sugar from scorching on the bottom of the pan.
• Taste after 20 minutes and adjust the hot sauce. A little goes a long way, but more heat rounds out the sweetness nicely.
• This sauce keeps refrigerated in a sealed jar for up to two weeks. The flavor improves after a day or two.
• For a smoother finish, blend the sauce briefly after cooking.

Variations

• Add a tablespoon of smoked paprika for a deeper, smokehouse flavor.
• Stir in apple cider vinegar instead of lemon juice for a Carolina-style tanginess.
• Mix in minced garlic and a splash of bourbon for a boozy, grown-up version.