In a saucepan over medium heat, pour in the ketchup and apple cider vinegar. Stir gently.
Add brown sugar and molasses. Stir until the sugar melts and the mix becomes smooth.
Add Worcestershire sauce and yellow mustard. Keep stirring to blend flavors well.
Add garlic powder, onion powder, smoked paprika, black pepper, and salt.
Add a splash of water to adjust the thickness. For extra heat, mix in a few drops of hot sauce.
Bring the sauce to a gentle flame. Lower the heat and let it cook for 15–20 minutes, stirring occasionally.
Taste and adjust any seasoning if needed.
Once it becomes thick, remove it from the flame and let it cool before storing or using.
This small-batch barbecue sauce can be stored in a sealed jar in the fridge for up to 1–2 weeks.
This sauce will be perfect for ribs, chicken, and burgers.
