FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES
When it comes to sauce, Kansas City is the nexus of tomatoes, sugar, and spice. We’ve whipped up a variety of K.C.-style brews over the years, but this is now our favorite of them all.
K.C. Classic BBQ Sauce is a rich and flavorful barbecue sauce that pays homage to the traditional barbecue flavors of Kansas City, a city renowned for its love of barbecue. This sauce is a perfect balance of sweet, tangy, and smoky notes, making it a versatile and crowd-pleasing condiment for all your grilled and smoked meats.
With a base of tomato sauce, cider vinegar, and dark brown sugar, this BBQ sauce delivers a delightful combination of sweet and tangy flavors that harmonize beautifully with the smokiness of the meats it graces. The addition of ingredients like chili powder, yellow mustard, and garlic adds depth and complexity to the sauce, elevating it beyond a simple condiment.
K.C. Classic BBQ Sauce is incredibly versatile and can be used to enhance the flavor of various meats, including ribs, pulled pork, chicken, and beef. Its thick and luscious texture clings to the meat, providing a delicious glaze that caramelizes during cooking, creating a mouthwatering crust.
Whether you’re hosting a backyard barbecue or simply looking to elevate your weeknight dinner, K.C. Classic BBQ Sauce is a must-have in your pantry. Its authentic Kansas City-inspired flavors are sure to be a hit with friends and family alike, making every meal a delightful barbecue experience.
MAKES: ABOUT 2 CUPS
INGREDIENTS:
- 1 tablespoon unsalted butter
- 1 cup minced onion
- 2 garlic cloves, minced
- 8-ounce can tomato sauce
- ¾ cup cider vinegar
- ¼ cup plus 2 tablespoons packed dark brown sugar
- ¼ cup tomato paste
- ¼ cup warm water
- 3 tablespoons Worcestershire sauce
- 3 tablespoons chili powder
- 1 tablespoon yellow mustard
- 1 tablespoon corn syrup
- 2 teaspoons smoked salt (or celery salt, or more to taste)
- 2 teaspoons freshly ground black pepper
INSTRUCTIONS:
- In a saucepan over medium heat, warm the butter. Add the minced onion and garlic, sautéing until softened and translucent, approximately 5 minutes.
- Mix in the rest of the ingredients, including tomato sauce, cider vinegar, dark brown sugar, tomato paste, warm water, Worcestershire sauce, chili powder, yellow mustard, corn syrup, smoked salt, and black pepper.
- Bring the sauce to a simmer and then reduce the heat to low. Allow it to cook until the flavors have blended and the sauce has reduced by about one-third, which should take 25 to 30 minutes. Stir the sauce frequently in the last few minutes to avoid scorching. If the sauce appears too thick, add a bit more water to reach the desired consistency.
- Serve the sauce warm or at room temperature either on or alongside the food. If storing the sauce, place it in a covered container in the refrigerator, where it will keep for several weeks. Be sure to warm the sauce before serving it again.
SPICING TIP:
- For a smoky flavor, consider adding a couple of teaspoons of liquid smoke. Alternatively, when barbecuing pork or ribs, place the pot of sauce into the smoker to quickly absorb a smoky resonance. After 10 to 15 minutes, taste the sauce and decide if you’d like to add more smokiness by continuing to smoke it.
