How to Make Smoky mesquite barbecue sauce

• In a medium-sized saucepan, combine the tomato ketchup, brown sugar, apple cider vinegar, molasses, Dijon mustard, and Worcestershire sauce.
• Add the onion powder, garlic powder, smoked paprika, and mesquite liquid smoke to the saucepan. Stir everything together until the ingredients are well combined.
• Place the saucepan on medium heat and bring the mixture to a simmer, stirring frequently.
• Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
• Taste the sauce and adjust the seasoning with salt and pepper to your preference.
• Once the sauce reaches your desired consistency, remove it from the heat and let it cool down to room temperature.
• Transfer the smoky mesquite barbecue sauce to a clean, airtight container, and store it in the refrigerator for up to two weeks.

The smoky mesquite barbecue sauce is perfect for grilled or smoked meats such as ribs, chicken, pulled pork, and brisket. It also works well as a dipping sauce for fries or a glaze for roasted vegetables.

Smoky mesquite barbecue sauce is a classic American-style barbecue sauce that adds a rich and smoky flavor to a wide variety of dishes. The combination of tangy tomato ketchup, sweet molasses, and the distinct aroma of mesquite liquid smoke creates a well-balanced and delicious sauce that enhances the taste of grilled or smoked meats.

Facts About the Sauce:

1. Barbecue sauces have a long history in the United States, with various regional styles such as Kansas City, Texas, Carolina, and Memphis, each offering unique flavor profiles.
2. Mesquite liquid smoke is derived from the smoke of the mesquite tree, and it imparts a smoky, woodsy taste to the sauce, reminiscent of traditional open-fire cooking.
3. The sauce’s sweetness comes from brown sugar and molasses, which not only adds flavor but also helps create a glossy and thick consistency.
4. The sauce’s tomato base provides acidity and a vibrant red color, making it visually appealing when used as a glaze or condiment on grilled meats.