📝 About This Recipe
Born in the legendary pits of Missouri, this Kansas City BBQ sauce is the quintessential 'everything' sauce—thick, sweet, smoky, and boasting a signature tangy kick. Unlike its thinner cousins from the Carolinas, this velvet-textured glaze is built on a rich tomato base and sweetened with dark molasses, designed to cling perfectly to ribs and burnt ends. It’s a masterclass in flavor balance, delivering a deep mahogany sheen and a complex profile that tastes like a summer afternoon by the smoker.
🥗 Ingredients
The Tomato Base
- 2 cups Ketchup (high-quality, classic tomato style)
- 2 tablespoons Tomato Paste (for body and richness)
Sweeteners & Acids
- 1/2 cup Apple Cider Vinegar (provides the essential tang)
- 1/2 cup Dark Brown Sugar (packed)
- 1/4 cup Dark Molasses (unsulphured; gives the sauce its dark color)
- 2 tablespoons Honey (for a glossy finish)
The Flavor Engine
- 2 tablespoons Worcestershire Sauce (for umami depth)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 1 tablespoon Yellow Mustard (prepared)
- 1 tablespoon Smoked Paprika (sweet and smoky)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Chili Powder (standard mild blend)
- 1/4 teaspoon Cayenne Pepper (adjust for more heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 cup Water (to adjust consistency during reduction)
👨🍳 Instructions
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1
In a medium-sized heavy-bottomed saucepan, combine the ketchup, apple cider vinegar, and water over medium heat.
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2
Whisk in the dark brown sugar and molasses until the sugar is completely dissolved and the mixture is smooth.
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3
Add the tomato paste and yellow mustard, whisking vigorously to ensure no lumps remain.
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4
Stir in the Worcestershire sauce, honey, and liquid smoke, blending well to incorporate the aromatics.
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5
Add all the dry spices: smoked paprika, garlic powder, onion powder, chili powder, cayenne, salt, and black pepper.
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6
Bring the mixture to a gentle boil, stirring frequently to prevent the sugars from scorching on the bottom of the pan.
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7
Once boiling, immediately reduce the heat to low. You want a very slow, lazy simmer with just a few bubbles breaking the surface.
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8
Simmer uncovered for 35-45 minutes. The sauce should darken in color and thicken enough to coat the back of a spoon heavily.
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9
Stir the sauce every 5-10 minutes during the simmering process to ensure even heat distribution and to check the consistency.
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10
Taste the sauce carefully (it will be very hot!). If you prefer it tangier, add a teaspoon more vinegar; if you want more heat, add a pinch more cayenne.
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11
Remove the pan from the heat and let the sauce cool to room temperature. It will continue to thicken significantly as it cools.
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12
Once cooled, transfer the sauce to a glass jar or airtight container for storage.
💡 Chef's Tips
For the best flavor, make this sauce at least 24 hours before you plan to use it so the spices can fully marry. Avoid using 'Blackstrap' molasses as it can be too bitter; stick to standard dark or robust molasses. If the sauce becomes too thick during the simmer, whisk in a tablespoon of water or apple juice at a time to reach your desired consistency. When applying to meat on the grill, wait until the last 15-20 minutes of cooking to avoid burning the high sugar content. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
🍽️ Serving Suggestions
Slather generously over slow-smoked St. Louis-style pork ribs. Use as a dipping sauce for crispy burnt ends or smoked brisket slices. Pair with a cold, crisp Lager or a hoppy IPA to cut through the sauce's sweetness. Serve alongside classic sides like creamy coleslaw and jalapeño cornbread. Brush onto grilled chicken thighs during the final minutes of cooking for a sticky, lacquered finish.