Making Homemade Barbeque Sauce?

Start with one cup catsup. Put in bowl. Add 2 tablespoons brown sugar, or white sugar and a 1/2
teaspoon molasses if you don't have brown sugar. Add 1 tablespoon cider vinegar. Add very tiny dab
of dijon if you don't have dry mustard. Like less than a teaspoon. If you have dry mustard, add 1/2 teaspoon.
Use 1/2 teaspoon or less onion powder. Stir and let sit 15 minutes. Taste. You can add a tiny
bit more brown sugar, or a tiny bit more vinegar. If you happen to have liquid smoke you could add one drop.

I am suggesting the smallest amounts so that if you don't get it the way you want, it's not a waste of ingredients.

But barbeque sauce is catsup, brown sugar, vinegar, onions or onion powder, dry mustard or some other kind.

Tinker with it; it should come out acceptable.

I've made this recipe before and it was a delightful blend! You can reduce the recipe by half the first time you make it, so as to not be wasteful if you don't like it, and you can substitute the cayenne with your hot sauce. You don't have to refrigerate for a day before using but it does taste much better if you do. ;-)

Missouri Barbecue Sauce

2 cups ketchup
1/2 cup water
1/3 cup cider vinegar
1/3 cup brown sugar
2 tbsp Dijon mustard
1 tbsp onion powder
1 tbsp garlic powder

1/2 tsp ground cayenne pepper

Combine all ingredients in a small saucepan over low heat. Simmer the sauce, stirring occasionally, until sauce has slightly thickened, about 15 to 20 minutes. Cool before storing in an airtight container and refrigerate for a day to let the flavors blend.