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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Kansas City Barbecue Sauce

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

Cooking Light JULY 2007

  • Yield: 2 1/2 cups (serving size: about 2 tablespoons)

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.

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
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Kansas City Barbecue Sauce recipe

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