Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts barbecue sauce; surrounding foods are serving suggestions.
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A tomato-based barbecue sauce with vinegar, sugar and seasonings.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
No flour is needed. Check the Worcestershire sauce and remaining packaged ingredients. This is a freshly cooked sauce, not a tested home-canning or shelf-stable formula. Finished volume and portion size need to be measured before nutrition can be calculated.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Combine Ingredients In a medium saucepan, whisk together tomato sauce, apple cider vinegar, molasses, Worcestershire sauce, mustard, and honey until smooth.
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2Add Spices Stir in smoked paprika, garlic powder, onion powder, black pepper, salt, and liquid smoke if using.
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3Simmer Sauce Place saucepan over medium-low heat and bring to a gentle simmer, stirring frequently.
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4Cook to Thicken Allow the sauce to simmer uncovered for 15-20 minutes until it thickens to your desired consistency.
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5Taste and Adjust Taste and adjust sweetness, acidity, or smokiness as needed by adding honey, vinegar, or liquid smoke.
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6Cool and Store Remove from heat and let cool before transferring to an airtight container for storage.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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