Kansas City-Style BBQ Sauce

Total:50 minActive: 15 min
Yield: Makes about 1 quart

Level: Easy

Ingredients

2 tablespoons neutral-tasting oil, such as grapeseed or vegetable

6 cloves garlic, smashed

2 tablespoons tomato paste

1 slightly heaping tablespoon chili powder

1 tablespoon paprika

1 teaspoon crushed red pepper

1/4 teaspoon ground allspice

Pinch ground cloves

2 cups ketchup

cups water

1/2 cup cider vinegar

1/4 cup dark molasses

1/4 cup firmly packed dark brown sugar

1 tablespoon kosher salt

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons English-style dried mustard

1 teaspoon freshly ground black pepper

1 bay leaf

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

From Food Network Kitchens Get Grilling, Meredith 2005

Classic Kansas City Barbecue Sauce

Ingredients

1/2 cup firmly packed dark brown sugar
1 Tbs. onion salt
1-1/2 tsp. celery seeds
1-1/2 tsp. garlic powder
1-1/2 tsp. chili powder
1 tsp. finely ground black pepper
1 tsp. ground cumin
1/2 tsp. cayenne
2 cups tomato ketchup
1/4 cup white vinegar; more to taste
2 Tbs. prepared yellow mustard
1 tsp. fresh lemon juice
1 tsp. liquid smoke (optional)
4 Tbs. butter, cubed and chilled

Preparation

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.

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Kansas City-Style BBQ Sauce

Kansas City Barbecue Sauce from America’s Test Kitchen’s

“Master of the Grill:

Makes about 4 cups

1 tablespoon vegetable oil

1 onion, chopped fine

4 cups chicken broth

1 cup brewed coffee

1¼ cups cider vinegar

¾ cup molasses

½ cup tomato paste

½ cup ketchup

2 tablespoons brown mustard

1 tablespoon hot sauce

½ teaspoon garlic powder

¼ teaspoon liquid smoke
1.Heat oil in large saucepan over medium heat until shimmering. Add onion and a pinch salt, and cook until softened, 5 to 7 minutes.
2.Whisk in broth, coffee, vinegar, molasses, tomato paste, ketchup, mustard, hot sauce and garlic powder. Bring sauce to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 1 hour.
3.Off heat, stir in liquid smoke. Let sauce cool to room temperature. Season with salt and pepper to taste. (Note: For a thinner, smoother texture, strain sauce before serving.)