KC BBQ Sauce
The iconic American barbecue sauce — sweet, smoky, tangy, and thick, made with ketchup, molasses, brown sugar, apple cider vinegar, and a secret blend of spices that makes everything taste better.
| Amount | Ingredient |
|---|---|
| 1 cup (240 ml) ketchup | |
| ½ cup (120 ml) apple cider vinegar | |
| ⅓ cup (80 ml) molasses (not blackstrap) | |
| ¼ cup (50 g) dark brown sugar, packed | |
| 1 tbsp Worcestershire sauce | |
| 1 tbsp yellow mustard | |
| 1 tsp smoked paprika | |
| 1 tsp chili powder | |
| ½ tsp garlic powder | |
| ½ tsp onion powder | |
| ½ tsp liquid smoke (optional) | |
| ¼ tsp cayenne (optional) |
Kansas City-style barbecue sauce is the gold standard of American BBQ sauces: thick, sweet, tangy, and complex. It is the sauce that glazes ribs in the final hour of smoking, that gets brushed onto pulled pork sandwiches, and that finds its way onto everything from brisket to burnt ends to french fries. The base is ketchup, enriched with molasses and brown sugar for deep, caramelized sweetness, balanced by the sharp tang of apple cider vinegar and the warmth of smoked paprika, chili powder, garlic, and onion. Liquid smoke adds the campfire note that makes it taste like it came from a pit — even if you are making it on your stovetop.
Preparation
- Combine all ingredients in a medium saucepan. Whisk until smooth.
- Bring to a gentle simmer over medium heat, then reduce heat to low.
- Cook for 15 to 20 minutes, stirring occasionally, until thickened to your desired consistency.
- Taste and adjust: add more vinegar for tang, more brown sugar for sweetness, or more cayenne for heat.
- Let cool completely, then transfer to a jar. Refrigerate for up to 3 months.
Chef's Tips
- The sauce thickens significantly as it cools — do not overcook.
- For a smoother sauce, blitz with an immersion blender before cooling.
- Use as a glaze for grilled or smoked meats in the last 15 minutes of cooking.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.