Measure out all your ingredients. Mise en place, people — even your sauce deserves a tidy life.
Dump ketchup, vinegar, molasses, and Worcestershire into a saucepan. Stir until it looks like a uniform, glossy decision.
Add mustard, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Whisk to combine. Don’t overthink it; you’re building flavor, not writing a novel.
Bring to a gentle simmer over medium heat. Don’t boil like a drama queen; you want calm, steady bubbles.
Reduce heat to low and simmer 15–20 minutes, stirring occasionally. The sauce will thicken and cling to the spoon — that’s your cue.
Taste and adjust. If it needs sweetness, splash in a bit more molasses; if it’s too sharp, a touch more sugar. If it’s too hot, calm it with a pinch more salt. You’ve got this.
Cool slightly before glazing ribs. If you’re not using it right away, store in a sealed container in the fridge for up to a week.
