My Kansas City Style BBQ Sauce stays true to the traditional and is on the sweet side using a brown sugar base, but is balanced with chili powder and black pepper that gets simmered with molasses, yellow mustard and other warm spices. Used on Kansas City Style Ribs that are typically characterized by this thick, sticky sauce brushed on in the last 30 minutes of cooking.
This BBQ sauce is a well balanced flavored sauce.
Starting with a quick sauté of onions and garlic I add brown sugar and lots of ketchup, dark molasses, apple cider vinegar and yellow mustard staying true to the traditional.
With other warm spices, all of this simmers away and thickens. When Done it’s cooled and using a hand blender wand or a blender it’s puréed to a smooth consistency. If too thick add a little water to your liking.
This is brushed on the ribs 30 minutes before the ribs are done and while it doesn’t quite caramelize like others, it is a sweet and spicy, thick layer on top of each rib.
Bite after bite.
Kansas City Style BBQ Sauce
- 2 tbsp butter
- 1 small onion diced
- 3 garlic cloves minced
- 1/2 tsp kosher salt
- 2 cups ketchup
- 1/3 cup dark molasses
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 2 tbsp yellow mustard (See Note 1)
- 2 tbsp chili powder
- 2 tsp black pepper
- 1/2 tsp cayenne pepper
- In a medium saucepan over medium heat melt butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne peppers and whisk to combine.
- Bring to a boil, reduce heat to low and simmer until thickened, about 30 minutes, stirring frequently.
- Use a hand blender or carefully pour into a blender and purée until smooth. Let cool to room temperature. Use immediately or transfer to a clean jar with lid and keep refrigerated for up to a month.
- Yellow American mustard is traditional, but I also like to use Dijon mustard as a substitute with a little more bite.