Ingredients:

  • 2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Instructions:

  1. Dump the ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper directly into the slow cooker ceramic pot.
  2. Whisk vigorously. Note: Make sure the brown sugar clumps are gone so you don't get sugar pockets in the final sauce.
  3. Cover the pot with a tight fitting lid.
  4. Set your slow cooker to LOW for 4 hours (or HIGH for 2 hours).
  5. Leave it alone. Do not open the lid during the first 90 minutes. Note: Opening the lid lets out the steam and heat, which can extend the cooking time and affect the reduction.
  6. Remove the lid and stir the mixture. The sauce should have darkened to a deep mahogany and thickened significantly.
  7. Taste the sauce with a clean spoon.
  8. Adjust the balance. Stir in an extra tablespoon of brown sugar if it's too tangy, or a teaspoon of apple cider vinegar if it's too sweet.
  9. Turn off the heat and let it cool slightly before transferring to jars.