I've been making this recipe for years. I keep coming back to it. I can't believe how easy it is, and it's so delicious. It's tangy and spicy, with just a hint of sweetness. Perfection! You also do not have to use it with meat. While it's great on chicken or pretty much any rib (beef or pork), it's also equally good on vegetarian "meats" such as tofu, tempeh, and seitan.
Kansas City Barbecue Sauce
Photo: Randy Mayor; Styling: Leigh Ann Ross
Thick, tomato-rich Kansas City sauces are sweeter than those from other barbecue regions. While commercial renditions can overdo the sugar, this version (inspired by the scrumptious Gates Original) balances sweet with spice.
Yield: 2 1/2 cups (serving size: about 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 31
- Calories from fat: 3%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.3g
- Carbohydrate: 7.8g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 198mg
- Calcium: 12mg
Ingredients
- 1 cup plus 2 tablespoons ketchup
- 1 cup water
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 1 1/2 tablespoons molasses
- 3/4 teaspoon ground celery seed
- 1/2 teaspoon smoked salt (such as McCormick)
Preparation
- Combine all ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer 25 minutes or until slightly thickened.
Kansas City Barbecue Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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