Classickansascitystylesauce Recipes

KANSAS CITY STYLE BARBECUE SAUCE RECIPE

Steps:

• Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
• Finely chop the onion and crush or mince the garlic cloves.
• Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
• Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.
• Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

KANSAS CITY STYLE BARBECUE SAUCE

Steps:

• In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
• Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
• Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
• Sauce will keep about a week in the refrigerator, or up to four months if frozen.

KANSAS CITY-STYLE BARBECUE SAUCE

Steps:

• Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.
• Photograph by Andrew Purcell

KANSAS CITY STYLE BARBECUE SAUCE

Steps:

• Place all ingredients in a large saucepan over medium heat until bubbly and mix well.
• Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer; for a thinner sauce, less time is needed. Sauce can also be thinned by using a bit of water.
• Brush sauce onto any kind of meat during the last 10 minutes of cooking.
• Store in a tightly sealed container in the refrigerator.

KANSAS CITY CLASSIC SAUCE

Steps:

• In a saucepan over medium-high heat, mix tomato paste and water together until smooth. Then add the remaining ingredients, in order. Cook over medium heat until sauce reaches 190 degrees F, about 5 to 10 minutes. Enjoy!