Kansas City Barbecue Sauce
Probably one of the best Kansas City-style barbecue sauces you'll ever try. Use it on ribs, pork, chicken, or serve it on the side. This tomato-based sauce has a little sweet, a bit of heat, and a touch of tanginess. Just the right combination to pull off a sensational barbecue.Photo by: WienerWuerstchen/PixabayPrint Pin
Servings: 3 Cups
- 2 cups ketchup
- 3/4 cup brown sugar
- 1/2 cup cider vinegar
- 1/3 cup water
- 3 tablespoons paprika (not smoked)
- 2 tablespoons chili powder
- 2 tablespoons honey
- 1 tablespoon butter
- 1 teaspoon cayenne pepper (use less if desired)
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- Add all ingredients (except butter) to a medium saucepan, and stir through. Let sauce come to a simmer and reduce heat to low. Simmer for 8-10 minutes, stirring occasionally. The sauce should be nice and thick.
- Remove saucepan from heat and stir in 1 tablespoon of butter until melted through. Let the sauce sit for 20 minutes. Use immediately, or place into a jar or airtight container for storing. Keep in the refrigerator for up to 10 days after preparation.
- If using the same day. Let sauce cool for at least 10 minutes before applying on to the meat. If serving as a side sauce, let the sauce cool a little longer.
Things to think about with this recipe:Why butter? Butter has a way of adding just the right touch of silkiness to sauces. Barbecue sauces contain acidic ingredients like tomato and vinegar. Adding the butter at the end tames these flavors a bit and gives it a nice creamy texture. When I say creamy, I don't mean like a cream sauce. You do not have to make this addition; it's a matter of personal choice.
Calories: 464kcal | Carbohydrates: 112g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1758mg | Potassium: 763mg | Fiber: 3g | Sugar: 101g | Vitamin A: 2979IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 2mg