Kansas City Barbecue Sauce
This is a traditional recipe for Kansas City-style barbecue sauce. Use on ribs, pork, chicken, or serve on the side if you wish. It's a tomato-based sauce with a little sweet, heat, and tanginess. Just the right combination to pull off a sensational barbecue.
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
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper (use less if desired)
- 1/4 teaspoon salt
- In a medium saucepan, heat olive oil. Cook minced garlic over medium heat for 30 seconds. Increase heat and add remaining ingredients (except butter) and stir through. Let sauce lightly bubble and reduce heat to medium-low. Let the sauce 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 10 minutes and 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 5-8 minutes before applying on to the meat. If serving as a side sauce, let the sauce cool a little longer.
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