Kansas City Sweet BBQ Sauce

Method

1. Measure the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, and yellow mustard directly into a heavy 3-quart saucepan set off the heat so you can check proportions before cooking.
2. Whisk in the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne until no dry streaks remain.
3. Set the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring every minute or two so the sugars at the bottom do not scorch.
4. Once small bubbles break the surface, reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring more frequently toward the end as the sauce thickens.
5. Watch for the sauce to coat the back of a spoon and hold a line when you drag a finger through it; that is the correct dipping consistency.
6. If the sauce is thicker than you want after cooking, whisk in the water 1 tablespoon at a time off the heat until it loosens to the texture you like.
7. Taste and adjust: add up to 1 tablespoon more brown sugar for sweetness, a splash more vinegar for tang, or a pinch more cayenne for heat.
8. Remove from the heat and let the sauce cool for 15 minutes at room temperature before transferring, since hot sauce poured straight into a jar can crack cold glass.
9. Pour into clean glass jars, leaving about 1/2 inch of headspace, and refrigerate; the sauce keeps well for up to 3 weeks.
10. For glazing meat, brush a thin layer on during only the last 10 to 15 minutes of cooking so the sugar caramelizes instead of burning.
11. Serve any remaining sauce warm or at room temperature at the table for dipping ribs, pulled pork, or brisket.