Yield
makes 1 1/4 cups

The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.

How to Make It

Step 1

Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.

Step 2

Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.

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