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.

This recipe goes with Kansas City Barbecued Chicken, KC-Style Potato Salad

Yield: 2 1/2 cups (serving size: about 2 tablespoons)
Recipe from Cooking Light

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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

  1. Combine all ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer 25 minutes or until slightly thickened.
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