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Rubs & Sauces

Kansas City Barbecue Sauce

This sweet, smoky and tangy sauce has become known as the American standard. No need to go all the way to KC for a taste, here’s a recipe you can whip up right in your own kitchen.

 

Kansas City Barbecue Sauce simmering in pan on the grill with Bag of Cowboy Charcoal in the background Kansas City Barbecue Sauce simmering in pan on the grill with Bag of Cowboy Charcoal in the background

Kansas City is known to many as the Barbecue Capital of the Country.

Kansas City BBQ is characterized by a variety of meats and cuts (chicken, ribs, pulled pork etc.) slow smoked over hickory, oak and apple wood and then smothered with thick, sweet tomato and molasses-based sauces.

Ingredients

• 15 ounce can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 cup yellow mustard
• 1/3 cup apple cider vinegar
• 1/3 cup Worcestershire sauce
• 1/4 cup lemon juice
• 1/4 cup steak sauce
• 1/4 cup molasses
• 1/4 cup honey
• 1 teaspoon hot sauce
• 1 cup packed dark brown sugar
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, finely minced

Preparation

Mix together chili powder, pepper and salt in a small bowl

In a large bowl, whisk together mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, brown sugar, and tomato sauce

In a large saucepan, heat olive oil over medium heat

Reduce heat to low and add onion and garlic to saucepan. Sauté over low heat for 5 minutes

Add chili powder mixture, and cook for 2 minutes, stirring occasionally

Add wet ingredients and simmer for 15 minutes with the lid off, letting the sauce thicken

For a sweeter sauce, add extra honey and/or molasses to taste

Once sauce has thickened, pass the sauce through a mesh strainer to remove onion and garlic chunks

Store sauce in the fridge for 3-4 weeks in a tightly-sealed container. For longer preservation, freeze in Heavy Duty Ziploc bags for up to 4 months

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