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 the thick, sticky sauce brushed on in the last 30 minutes of cooking.
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.
Canning Instructions
Sterilize your jars like normal, pour the hot BBQ sauce into your hot jars, leaving a 1-inch headspace.
Remove the air bubbles, wipe the jar rim and top with your lids and screw bands.
Process half pint jars in a hot water bath or boiling water canner for 20 minutes.
After the 20 minutes in your water bath canner, carefully remove and place jars on the counter top. Let cool overnight before checking the seals.
Notes
Yellow American mustard is traditional, but I also like to use Dijon mustard as a substitute with a little more bite.