Experiment No. 190 — BBQ Sauce Matrix (Reduction & Balance Lab)
Scope
This experiment explores the foundational chemistry of barbecue sauce—how acid, sugar, and umami interact through reduction and caramelization to produce balanced, glossy results. The framework adapts to multiple builds, from classic tomato-based sauces to fruit-forward and mustard-based styles.
Objective
Engineer a modular BBQ system demonstrating the equilibrium of sweet, sour, and heat. This lab focuses on how pH, sugar type, and reduction time control gloss, cling, and perceived smokiness.
Yield & Prep Time
Prep: 10 minutes
Cook: 20–30 minutes
Yield: ~2½ cups
Formula – Weight, Volume, Ratio %
Weight = consistency
Volume = accessibility
Ratio % = internal sweet–acid–fat structure
Base Build (Classic BBQ Sauce)
Tomato purée: 240 g, 1 cup, 35%
Apple cider vinegar: 120 g, ½ cup, 18%
Brown sugar or maple syrup: 100 g, ½ cup, 15%
Molasses (optional): 30 g, 2 Tbsp, 5%
Onion + garlic (sautéed): 75 g, ½ cup, 10%
Oil or butter: 30 g, 2 Tbsp, 5%
Spices (paprika, chili, mustard powder): 10 g, 2 tsp, 3%
Salt and pepper: 5 g, 1 tsp, 2%
Procedure
Sauté onion and garlic in oil until golden.
Stir in tomato purée, vinegar, sugar, and molasses.
Add spices, salt, and pepper. Simmer uncovered 20–30 minutes, stirring often.
Reduce until glossy and thickened.
Taste and adjust: more acid for brightness, sugar for balance, chili for heat.
Optional: Blend smooth for a uniform finish.
Variants
Peach BBQ: Add 1 cup peach purée; reduce sugar by 25%.
Mustard BBQ: Replace tomato with 1 cup yellow mustard + ¼ cup honey.
Smoky BBQ: Add 1 tsp smoked paprika or a splash of liquid smoke.
Spicy BBQ: Stir in 1–2 Tbsp hot sauce for layered heat.
Thickened BBQ: Add 1 Tbsp cornstarch slurry for a clingy glaze.
Creamy Vegan BBQ: Blend in 2 Tbsp cashew cream for body.
Lab Notes & Observations
BBQ balance depends on acid (vinegar/tomato) vs. sugar (brown, maple, fruit).
Longer simmer times deepen caramel notes and reduce moisture for cling.
Oil integrates fat-soluble flavor molecules, carrying smoke and spice evenly.
Fruit purées act as both sweetener and thickener due to natural pectin.
Proper balance: 3 parts sweet : 2 parts acid : 1 part umami base.
