KANSAS CITY BARBECUE SAUCE
Steps:
- Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes.
- Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours. Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder.
KANSAS CITY BBQ SAUCE
This thick, vinegar based BBQ sauce has all the right flavors.
Provided by Robert F. Moss
Time 5m
Yield 2 ⅔ cups
Number Of Ingredients 9
Steps:
- Whisk together ketchup, vinegar, and lemon juice in a large bowl until combined. Whisk in sugar, chili powder, salt, celery seeds, cayenne, and garlic powder until smooth. Store in an airtight container in refrigerator up to 1 week.
KANSAS CITY BARBECUE SAUCE
This tangy Kansas City BBQ sauce is lip-smacking good. It's thick, and a little sweet with a touch of heat. If you like it spicy, add a little more hot sauce or chili powder. -Sherry Pitzer, Troy, Missouri
Provided by Taste of Home
Time 35m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
KANSAS CITY BARBECUE SAUCE
Martha's take on this classic BBQ sauce has a lengthy ingredient list including apple cider vinegar, molasses, and ketchup. Each element adds to the sweetness and complexity of the sauce. And it's quick to make; a few minutes on the stovetop, then it's blended and ready to be used for your favorite ribs.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Fourth of July Fourth of July Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 2 to 3 minutes. Add ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, cayenne, and lemon juice. Bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes. Carefully transfer mixture to a blender and puree until smooth. Sauce can be cooled completely and refrigerated in an airtight container for up to 2 weeks.
BIG AL'S K.C. BAR-B-Q SAUCE
This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.
Provided by Alan Arthur
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 48
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
- Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 9.9 g, Cholesterol 1.3 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 219.3 mg, Sugar 8.3 g
KANSAS CITY BARBECUE
Steps:
- Combine all ingredients in shaker and use as "rub" on the following meats.
- Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
- Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
KANSAS CITY BBQ SAUCE
Kansas City barbecue sauce is very sticky, sweet, and smoky-far more so than most tomato-based sauces. An extra-thick sauce. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking. From America's Test Kitchens
Provided by SweetSueAl
Categories Sauces
Time 1h10m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Heat oil in saucepan over medium-high heat until shimmering.
- Add onion and cook until softened, about 5 minutes.
- Whisk in remaining ingredients, except for liquid smoke, and bring to boil.
- Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour.
- Stir in liquid smoke, if using.
- Sauce can be refrigerated in airtight container for up to 1 week.
Nutrition Facts : Calories 521.8, Fat 4, SaturatedFat 0.8, Sodium 912.7, Carbohydrate 121.9, Fiber 2, Sugar 64.5, Protein 7.1
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- Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil over medium heat, then reduce the heat to low to simmer.
- Simmer for 20 minutes. Remove the pan from the heat and allow to cool completely before transferring to an air tight container.
- This sauce can be used immediately, but I recommend refrigerating overnight for the best flavor. This sauce will last 2 weeks in the refrigerator if sealed tightly in an air tight container.
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