Kansas City Barbecue Sauce
By: (Link: http://www.jeffhillyard.com) Jeff Hillyard
As I’ve talked about in my last couple of posts, there are many regional variations of barbecue sauce but it is the Kansas City style that has become synonymous around the world as barbecue sauce.
This is a sauce that goes pretty good on anything you put it on. Ribs, chicken, pulled pork, even sausages. One thing to remember with this sauce is not to get carried away with it; a little goes a long way. Many times I’ll see people keep applying layer after layer of sauce to their food, but reality is that a single coating or spoonful is all you need.
This sauce is more complex than my other recipes, with way more ingredients. This Kansas City sauce is tomato based, and very sweet with more than one sweetness factor.
If there is only one sauce you should have in your cupboard, this is it.
Yield: About 5 cups
Prep time: 10 minutes to find and measure the ingredients
Cook time: 15 minutes
- • 2 cups ketchup
- • 1 cup apple cider vinegar
- • ½ cup yellow mustard
- • ¼ cup Worchester sauce
- • ¼ cup molasses
- • ¾ cup brown sugar
- • 1 tbsp kosher salt
- • 1 tbsp fresh cracked black pepper
- • 1 tbsp vegetable oil
- • 1 tsp chili powder
- • 1 tsp red pepper flakes
- • 1 small onion, coarsely chopped
- • 3 cloves of garlic, minced
- 1. Heat oil in a pot over medium heat. Add onion and garlic; cook until translucent. Do not brown garlic.
- 2. Add ketchup, mustard, vinegar, Worchester, molasses, and brown sugar.
- 3. Bring to a boil over medium heat, then immediately reduce to a simmer.
- 4. Add salt, black pepper, chili powder, and red pepper flakes. Stir until all spices/sugar has dissolved.
- 5. Let simmer for 10 minutes.
- 6. Strain sauce in sieve. Discard onion, garlic, and red pepper flakes.
- 7. Let cool and store in airtight container in refrigerator for up to 2 weeks.