How To Make Barbeque Sauce Kansas City Style

How To Make Barbeque Sauce

For most of us it simply isn't a barbecue or grilling time without the barbecue sauce. This is the bbq sauce most of us grew up with, a sweet, thick red ketchup based sauce, with molasses, brown sugar and liquid smoke that goes great with pork, beef, chicken, duck and seafood. In Kansas City this sauce is popular on brisket and ribs.

Brush this sauce on the last few minutes of cooking or use as a dipping sauce at the table.

Ingredients (makes 5 cups)

4 cups ketchup

1/4 cup molasses

1/4 cup honey

1/2 cup cider vinegar

6 tablespoons dark brown sugar

1 tablespoon chili powder

1 tablespoon liquid smoke

2 tablespoons yellow mustart

1/4 cup Worcestershire sauce

2 teaspoons garlic powder

2 teaspooms ground black pepper

1 teaspoon ground allspice

kosher or sea salt to taste

2 tablespoons dark rum(optional)

How To Make Barbeque Sauce

Combine all the ingredients in a deep nonreactive saucepan, except the ketchup, in a deep nonreactive saucepan over medium heat, stirring, until simmering. Cook uncovered, until all the ingredients are dissolved, stirring about 5 minutes.

Stir in ketchup and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer the sauce uncovered, stirring often, until the sauce is thick and dark, about 30-40 minutes.

Can be used warm or chilled and can be stored up to 3 months, simply cool to room temperature, transfer to an airtight jar and refrigerate.

Homemade BBQ Sauce Recipe Tips

When serving bbq sauces, squirt them from a squeeze bottle or spoon them over the meat.
When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
Never dip cooked meat into a bowl of sauce.
Use fresh spices. You won't get the best barbeque sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavorings.

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