Kansas City BBQ Sauce
Yield: 6 cups
Cook Time: 15 minutes
Tips: Storing in refrigerator overnight will thicken sauce and allow flavors to blend.
Suggestion: Use as a basting and dipping sauce for pork (especially ribs), chicken and other barbeque meats.
Amidst the many versions of barbeque sauce recipes out there, this Kansas City Barbecue
Sauce recipe deserves a position near the top of the list. While most classic barbeque sauces use similar ingredients, such as ketchup, yellow mustard, vinegar, brown sugar, molasses and some other popular barbecue sauce ingredients, it's really all about the quantity of each ingredient and the method of preparation. This barbecue sauce recipe sautes garlic and onions in butter, then the other ingredients are added and cooked on the stovetop for 15 minutes. This recipe gives you the choice of making this sauce smooth or chunky. There's a good chance you'll likely have all the ingredients in your kitchen that you'll need to make this barbecue sauce. If you do, you might want to take a few moments to prepare this fantastic homemade sauce and skip that trip to the grocery store to grab a pre-bottled sauce!
Recipe▼
Ingredients
- Dry Mix
- 2 tablespoons chili powder
- 1 teaspoon ground black pepper
- 1 tablespoon salt
- Wet Mix
- 2 cups ketchup
- 1/2 cup yellow mustard
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup A-1 (or other) steak sauce
- 1/4 cup dark molasses
- 1/4 cup honey
- 1 teaspoon Tabasco (or other hot sauce)
- 1 cup dark (or light if you don't have brown) sugar
- 1 teaspoon liquid smoke
- 3 tablespoons oil or butter
- 1 medium onion, diced
- 4 medium garlic cloves, minced or crushed
Directions
In a small mixing bowl, whisk together the chili powder, black pepper and salt. Set aside.
In a large mixing bowl, whisk together the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce and brown sugar. Set aside.
In a large sauce pan, heat 3 tablespoons oil or butter. Add onions and sauté for about 5 minutes or until translucent. Add garlic and sauté for another minute. Add the "Dry Mix." Blend into the onions and garlic and cook for an additional 2 minutes. Add the wet mix to the onion and garlic mixture, and stir until thoroughly blended. Cook on medium heat for 15 minutes.
If you prefer the smooth version of this sauce, strain the sauce into a storage container and discard the onions and garlic. If you prefer the chunkier version, simply pour the entire mixture into a container. Use immediately or store in the refrigerator for a few hours or overnight. Storing in the refrigerator is the preferred method, because it allows the flavors to blend more thoroughly.
In a large mixing bowl, whisk together the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce and brown sugar. Set aside.
In a large sauce pan, heat 3 tablespoons oil or butter. Add onions and sauté for about 5 minutes or until translucent. Add garlic and sauté for another minute. Add the "Dry Mix." Blend into the onions and garlic and cook for an additional 2 minutes. Add the wet mix to the onion and garlic mixture, and stir until thoroughly blended. Cook on medium heat for 15 minutes.
If you prefer the smooth version of this sauce, strain the sauce into a storage container and discard the onions and garlic. If you prefer the chunkier version, simply pour the entire mixture into a container. Use immediately or store in the refrigerator for a few hours or overnight. Storing in the refrigerator is the preferred method, because it allows the flavors to blend more thoroughly.
