BBQ Sauce – Kansas City

Name: BBQ Sauce – Kansas City
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American (Kansas City)
Ingredients: Tomato ketchup — 300 g (1 cup + 2 tbsp); Brown sugar — 80 g (1/3 cup + 1 tbsp); Molasses — 30 g (2 tbsp); Apple cider vinegar — 60 ml (1/4 cup); Worcestershire sauce — 15 ml (1 tbsp); Smoked paprika — 5 g (1.5 tsp); Garlic powder and onion powder — 3 g each (1 tsp each); Black pepper and cayenne — 2 g each (1/2 tsp each)

The Quirky Foodster Team

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5 min

Prep

20 min

Cook

Ingredients

Tomato ketchup — 300 g (1 cup + 2 tbsp)
Brown sugar — 80 g (1/3 cup + 1 tbsp)
Molasses — 30 g (2 tbsp)
Apple cider vinegar — 60 ml (1/4 cup)
Worcestershire sauce — 15 ml (1 tbsp)
Smoked paprika — 5 g (1.5 tsp)
Garlic powder and onion powder — 3 g each (1 tsp each)
Black pepper and cayenne — 2 g each (1/2 tsp each)

Method

Combine all ingredients in a saucepan.
Whisk together until well combined.
Bring to a gentle simmer over medium-low heat.
Simmer 15-20 minutes, stirring occasionally, until thickened and glossy.
Cool before bottling; flavour deepens after a day's rest.

Cultural Background: The most widely recognized American barbecue sauce style, Kansas City sauce is thick, sweet and tomato-based, popularized by pitmasters like Henry Perry and Arthur Bryant in the early-to-mid 20th century, now the default 'barbecue sauce' flavour across much of the US.

Tips: • Simmer low and slow — the sugar content can scorch easily if the heat is too high. • This sauce thickens further as it cools, so don't over-reduce it on the stove.

Variations: • Add a splash of bourbon for a smokier, more complex variation. • Adjust cayenne for a spicier version.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Not applicable; used cold or warmed briefly for basting. Nutrition (per serving) Approx. 35 kcal, 0.2 g protein, 0 g fat, 8.5 g carbohydrate per 15 ml serving.

FAQs: What is Kansas City BBQ sauce traditionally used for? Basting and glazing ribs, brisket and pulled pork, and as a table sauce for barbecue. How is it different from other regional BBQ sauces? It's noticeably thicker and sweeter than Carolina or Alabama styles, with a strong tomato-molasses base.