← Sauces
Kansas City BBQ Sauce
Kansas Citythick, sweet, tomato-molasses, slightly smoky
When to apply
last 15-20 minutes of cook only — sugar burns at sustained heat
Ingredients & recipe
| Ketchup | 240 ml | |
| Apple Cider Vinegar | 60 ml | |
| Brown Sugar | 80 g | |
| Molasses | 2 tbsp | |
| Worcestershire Sauce | 2 tbsp | |
| Smoked Paprika | 2 tsp | |
| Garlic Powder | 1 tsp | |
| Onion Powder | 1 tsp | |
| Black Pepper | 0.5 tsp | |
| Cayenne | 0.25 tsp | |
| Yellow Mustard | 1 tsp |
ml = milliliters / millilitri · g = grams / grammi · tbsp = tablespoon / cucchiaio · tsp = teaspoon / cucchiaino
Preparation
- Combine ketchup, vinegar, brown sugar, molasses and Worcestershire in a saucepan.
- Add smoked paprika, garlic, onion, pepper, cayenne and mustard.
- Heat over medium, stirring until sugar dissolves.
- Lower heat and simmer 20-25 minutes, stirring occasionally.
- Cool before using. Keeps refrigerated up to 3 weeks.
Notes
The most universally recognized BBQ sauce. Apply only in the final 15-20 minutes of cook, then let it set 5 minutes before removing from heat — applied earlier, the sugar burns black and bitter.
Best for
Pork Spare RibsPork St Louis RibsPork Baby Back RibsChicken ThighsChicken WingsPulled Pork PicnicPork Shoulder Boston Butt