There are several distinctly different regional styles of barbecue sauce in the US. KC style is tomato or ketchup-based with sugars, vinegar, and spices. It’s the most common and popular sauce in the US. Kansas City barbeque sauce evolved from the Lexington Dip (western Carolina) but is thick and sweet.
Kansas City BBQ Sauce
Published on June 25, 2014 | By Chef Gina |
- 3 cups
- 1 tbsp Vegetable oil
- 1/2 medium Onion, finely chopped
- 2 medium cloves Garlic, crushed or minced
- Dry ingredients
- 1 tbsp Chili powder
- 1/2 tsp Ground black pepper
- 1/2 tsp Salt
- Wet ingredients
- 1 cups Ketchup
- 1/4 cup Yellow mustard
- 1/4 cup Apple cider vinegar
- 3 tbsp Vegan Worcestershire sauce
- 2 tbsp Lemon juice
- 1 tbsp Tamarind paste
- 2 tbsp Dark molasses
- 1/8 cup Maple syrup
- 1 tsp Hot sauce (like Sriracha or Tabasco)
- 1/2 cup Coconut sugar (or dark brown sugar)
- 1 tsp Liquid smoke
- In a small bowl, combine and mix the dry ingredients. Then in a large bowl, combine and mix the wet ingredients.
- Over medium heat, warm oil in a large saucepan and add onions and sauté until translucent. Add garlic and cook for another minute then add the dry ingredients and stir for about 2 minutes to extract the spices’ flavors. Next add the wet ingredients and simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
- Taste and adjust. Add more of anything that you want a little bit at a time. (It may taste a bit vinegary at first, but that will be less obvious when you use it on the food.) Strain it if you don't want the chunks of onion and garlic. or leave them in for a home-made texture.
- Use immediately, or let it age overnight. Store in the refrigerator for up to two months.