Homemade Kansas City Style BBQ Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
24 servings
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Calories
49 kcal
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Course
Condiments
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Cuisine
American
Homemade Kansas City Style BBQ Sauce
Description
This BBQ sauce starts with mixing ketchup, molasses, dark brown sugar, apple cider vinegar, and a blend of dry spices such as garlic powder, smoked paprika, mustard powder, ancho chile powder, onion powder, black pepper, and salt. The mixture is gently brought to a boil over medium-low heat, whisked regularly to prevent burning and ensure even cooking. After simmering for about 30 minutes, liquid smoke is stirred in to impart smoky depth. Cooling the sauce to room temperature before refrigerating thickens it further and allows flavors to harmonize.
The result is a sauce that balances sweetness from the molasses and brown sugar with tang from the vinegar and a subtle smoky heat from the chipotle Tabasco and liquid smoke. Ancho chile powder contributes a mild, smoky warmth without overwhelming spice. This versatile sauce suits many grilled or smoked meats common in Kansas City barbecue tradition.
Using plain tomato ketchup is acceptable, and molasses should be a mild to rich variety rather than the bitter blackstrap. Alternatives like light brown sugar plus extra molasses can be used. The sauce keeps refrigerated for up to a month in a covered container.
Ingredients
- 2 cups ketchup
- 1/3 cup molasses not blackstrap
- 1/3 cup dark brown sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder dry
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
- chipotle Tabasco sauce couple dashes
- 2 teaspoons liquid smoke or to taste
Instructions
- In a medium saucepan, stir together all of the ingredients except liquid smoke.
- Bring to boil over medium-low heat, whisking regularly.
- Once at a boil, reduce heat to low, and let simmer 30 minutes, stirring regularly.
- Stir in liquid smoke to taste.
- Let cool to room temperature.
- Transfer to a container, and store, covered, in the fridge for up to 1 month.
Notes
- Use plain tomato ketchup; avoid flavored varieties for consistent results.
- Mild or robust molasses works best; blackstrap molasses is too bitter for this sauce.
- Dark brown sugar contributes richness; light brown sugar plus extra molasses can substitute if needed.
- Ancho chile powder adds mild smokiness and depth without strong heat.
- Store the sauce refrigerated in a covered container for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 49kcal | 2% |
| Carbohydrates | 11g | 4% |
| Sodium | 234mg | 10% |
| Potassium | 139mg | 3% |
| Sugar | 10g | 20% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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