Jake's BBQ Sauce

Sometimes you just need BBQ sauce and you don’t have an hour to simmer. Jake’s no-cook version takes a bottle of ketchup and transforms it with vinegar, hot sauce, mustard, garlic and onion powder, plus the secret weapon: a half teaspoon of liquid smoke that fakes the flavor of a slow-smoked Texas pit in your fridge.

The ratio of ingredients matters more than the cooking. Two tablespoons of vinegar adds the tang that distinguishes barbecue sauce from glorified tomato sauce. The mustard adds a quiet sharpness, while garlic and onion powders contribute savory depth without the moisture of fresh aromatics, which would dilute the sauce.

Liquid smoke is what takes this from condiment to barbecue sauce. A little goes a long way, so resist the urge to double it. Half a teaspoon is plenty for a full bottle of ketchup; more makes the sauce taste artificial.

Mix in a bowl until smooth, transfer to a squeeze bottle or jar, and refrigerate. The sauce keeps a month in the fridge, and the flavors actually improve after a day or two as everything melds.

Use on grilled chicken, pulled pork, ribs, or burgers.

Pro Tips

• Use a good quality ketchup. Heinz or a similar full-flavored brand. Generic ketchup leaves the sauce flat.
• Adjust hot sauce to taste. Two dashes is mild; for proper heat, use 6 to 8 dashes.
• Whisk well to fully integrate the dry powders. Lumps of garlic powder ruin the texture.
• Let it sit overnight before using if you have the time. The flavors deepen and meld considerably.
• Add a splash of bourbon or whiskey for a more sophisticated version with grown-up depth.

Variations

• Stir in 2 tablespoons of brown sugar for a sweeter Kansas City-style sauce.
• Add 1 teaspoon of smoked paprika for additional smoky character beyond the liquid smoke.
• Replace half the ketchup with tomato sauce for a less sweet, more savory profile.