Crosby’s Molasses Flawless BBQ Sauce
When I developed this BBQ sauce recipe, I knew right away I wanted it to be a straightforward, well-balanced sauce that put the smoky richness of Crosby’s Molasses front and centre as the star of the show. In fact, I was so enamored of this sauce I wanted to call it “For the Love of Molasses: A BBQ Sauce” but I figured something a bit more straightforward was best. That’s why I called it the Crosby’s Molasses Flawless BBQ Sauce. With a perfect balance of sweetness and acidity, this recipe lends itself to so many uses: as a marinade, a grilling glaze, or even a dipping sauce. Easy enough for nearly anyone in the family to stir up, you’ll never buy a bottle of factory-made sauce again!
Developed by Kimberley Steele, Co-Chef, Co-Owner – East Coast Bistro
Crosby’s Molasses Flawless BBQ Sauce
- Yield: Approx. 3 cups
Ingredients
- 1 cup Ketchup
- 1/4 cup Yellow Mustard
- 2 tablespoons Worcestershire Sauce
- 1/4 cup preserves*
- 1 cup Crosby’s Molasses
- 1/4 cup Vinegar*
- 1/4 cup Brown Sugar
- 2 teaspoons Smoked Paprika
- 2 teaspoons Chili Powder (or Taco Spice)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1teaspoon Black Pepper, ground
- 1/4 teaspoon Pumpkin Pie Spice (or pinch allspice, pinch cloves, pinch cinnamon)
- 1 tablespoon Hot Sauce (optional)
Instructions
- In a large bowl, combine all ingredients for sauce.
- Stir together well using a whisk.
- Use immediately or transfer to an appropriate jar or container and store in the refrigerator for up to three weeks.
Notes
*Ingredient note: Use whatever vinegar (white, cider, rice, malt, etc.) or preserves (jam, jelly, cranberry sauce, etc.) you have on hand.
You can substitute Crosby’s Fancy Molasses for our Blackstrap or Cooking Molasses.
Sadie
This is a delicious barbecue sauce. It’s quite sweet because of the high sugar content in the ketchup, molasses, and preserves . I followed the recipe the first time I made it, but now omit the brown sugar and add lemon juice. I also simmer the sauce for about 10 minutes to bring the flavours together.
Christi Barry
This is awsome sauce. Whole family loves it.
So much better than store bought
Peter Davis
So glad to hear that your whole family loves it! Thanks for the note!
Sheridan
Hello there from Michigan ❗is your molasses non-sulfur? Allergies here unfortunately. Thank you.
Crosby Molasses
Hello Sheridan, our molasses doesn’t contain sulfur. Thanks :) -Marie
Paul Peckford
Why in the name of goodness would anyone buy BBQ sauce when he/she could use your fabulous recipe! It is top notch! Thanks, Marie, for all those fabulous recipes! I like trying many of your recipes because I am fully aware of just how good they are! Paul
Crosby Molasses
Thank you Paul for your glowing comment! I’m glad you like our recipes! – Marie from Crosby’s Kitchen
Kimberley
Do you have a suggestion for a substitution for Worcestershire sauce? Those of us with severe fish allergies need to avoid it.
Brenda
How long does this last, in the fridge?!
Kent
Fantastic sauce. I agree with never buying bottled BBQ sauce again.
My question is why the short shelf life of three weeks in the refrigerator given the long shelf lives of all the individual ingredients?
Cathy
Just made this and it’s delish…though I was out of ketchup but had homemade ketchup on hand…..soooo good! Thanks you!
Jay
I don’t get this Condiments and Pantry items listed separatly .Is there a reason for them to be listed that way? Am I missing something? Do I still just mix them all together at the same time or are they to be mixed later?
Crosby Molasses
Hi Jay. Just mix all the ingredients together. I will adjust the ingredient list. Thank you for your comment. -Marie at Crosby’s Kitchen
Debbie Bansley
Can you can this barbq sauce in a water bath?
Crosby Molasses
Hello Debbie, we have never tried this recipe in a water bath before. If you give it a try, let us know :) -Marie from Crosby’s Kitchen
Chris Toffan
I tried the bbq sause recipe but kind of tweaked it a little. I used or added homemade sourcherry/rhubarb jam,1/2 tablespoon each of hot sause and hot chili sauce and 1teaspoon each of ground ginger and liquid smoke. Brought everything to a slow bubbling boil and enjoyed. Thanks for the recipes. Hope you don’t mind my additional ingredients to an already awesome recipe
Mona M Minard
I am from New Brunswick and I love my Canadian molasses.
Always looking for a new recipe to try.