Kansas City BBQ Sauce

Name: Kansas City BBQ Sauce
Prep time: 10 min
Total time: 30 min

March 4, 2015

Prep 10 min Total 30 min

Kansas City BBQ Sauce - kvalifood.com

The thick, red, sweet-tart sauce most people picture when they hear “BBQ sauce.” Multiple layers of sweetness from brown sugar and molasses, balanced by vinegar and spice. This is the style behind brands like KC Masterpiece and Sweet Baby Ray’s.

Brush it on ribs, brisket, pulled pork, or grilled chicken during the last few minutes of cooking, or serve it on the side as a dipping sauce. It also works on burgers, hot dogs, and as a base for baked beans.

Ingredients

Makes ca. 700 ml

480 ml ketchup
150 g dark brown sugar, packed
80 ml apple cider vinegar
60 ml dark molasses
60 ml yellow ballpark-style mustard
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
1 tbsp American chili powder
2 tsp salt
1.5 tsp ground black pepper
1 tsp hot sauce
1 medium onion (~100 g), finely chopped
3 cloves garlic (~15 g), minced
2 tbsp vegetable oil

Directions

Combine the brown sugar, smoked paprika, chili powder, salt, and black pepper in a small bowl.

In a larger bowl, whisk together the ketchup, vinegar, molasses, mustard, Worcestershire sauce, and hot sauce.

Heat the vegetable oil in a saucepan over medium heat. Cook the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the dry spice mixture and cook for 1-2 minutes to bloom the spices.

Pour in the wet mixture and stir to combine. Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until thickened.

For a smooth sauce, blend with an immersion blender or strain through a sieve. For a rustic texture, leave as is.

Cool, transfer to jars, and refrigerate. The sauce is best after resting overnight. Keeps 2-4 weeks refrigerated.

Notes

Add 2-4 tbsp honey for a third sweetness layer, which is a traditional KC approach.
A splash of lemon juice (1-2 tbsp) adds brightness.
For extra body, add half a can of crushed tomatoes alongside the ketchup.