Ketchup Molasses Smoke Sauce

Introduction

Ketchup, molasses, and ½ teaspoon of concentrated liquid smoke give you a thick barbecue-style sauce with a deep smoky finish. You can mix it in one pot in 2 minutes, then warm it with pre-cooked meat for a fast sandwich filling, rice bowl topping, or weeknight dinner shortcut.

Recipe Details

• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes
• Servings: 12

Ingredients

• 1 cup ketchup (catsup)
• ½ cup molasses
• ½ teaspoon “concentrated” liquid smoke flavoring

Instructions

1. Mix everything in a pot.
2. To use, heat the sauce with some pre-cooked meat in it.

Variations

• Reduce the ½ cup molasses to ⅓ cup if you want a sharper, less sweet sauce with more ketchup-forward flavor.
• Increase the ½ cup molasses to ⅔ cup for a thicker, stickier sauce that behaves more like a glaze.
• Cut the ½ teaspoon “concentrated” liquid smoke flavoring to ¼ teaspoon for a lighter smoke profile that suits chicken or turkey especially well.
• Add 1 tablespoon apple cider vinegar when you mix the sauce if you want more tang and a slightly looser texture.

Tips for Success

• Measure the liquid smoke flavoring carefully; a little goes a long way in a small batch.
• Stir the ketchup and molasses until the mixture is fully uniform before heating, or the flavor will be uneven.
• Heat the sauce with pre-cooked meat over low to medium-low heat so the molasses does not scorch on the bottom of the pot.
• Stop heating once the sauce is bubbling lightly and coating the meat well; longer cooking makes it thicker and sweeter.

Storage and Reheating

Store the sauce on its own in an airtight jar or container in the refrigerator for up to 2 weeks. Freeze it in a freezer-safe container for up to 3 months.

If you have already heated it with meat, refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

FAQ

Can you use regular liquid smoke instead of concentrated liquid smoke flavoring?

Yes. Start with ¾ teaspoon, heat the sauce, and add more only if needed since smoke flavor builds quickly.

Do you need to cook the sauce before storing it?

No. You can mix it and refrigerate it as is, then heat it later with pre-cooked meat when you are ready to use it.

What kind of pre-cooked meat works best with this sauce?

Shredded beef, pulled chicken, sliced turkey, and meatballs all take the sauce well. Smaller pieces coat more evenly and heat through faster.

Can you replace the molasses?

Yes. Date syrup or dark cane syrup will work, but the sauce will taste less deep and slightly less bitter-sweet than the original version.