Kansas City Bbq Sauce
Ingredients
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- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 2 tbsp yellow mustard
- 2 tbsp worcestershire sauce
- 1/2 cup water
- 2 tsp chili powder
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- 1.
Whisk ketchup, apple cider vinegar, dark brown sugar, molasses, yellow mustard, Worcestershire sauce, and water in a medium saucepan until smooth.
- 2.
Whisk in chili powder, sweet paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper until evenly combined.
- 3.
Set the pan over medium heat and bring the mixture to a gentle simmer, stirring often to prevent scorching, 3–5 minutes.
- 4.
Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, glossy, and able to coat the back of a spoon, 15–20 minutes.
- 5.
Remove from heat and let the sauce cool for 10 minutes to set its texture.
- 6.
Use warm, or transfer to a clean jar, cover, and refrigerate up to 3–4 weeks. Stir before each use.
Kansas City BBQ Sauce is a thick, sweet-tangy, tomato-based sauce known for its glossy sheen and cling. Built on a ketchup backbone with brown sugar and molasses, it delivers caramel depth balanced by apple cider vinegar and a warm, gentle heat. The texture is smooth and spoon-coating, designed to lacquer ribs, chicken, burnt ends, and sandwiches without running.
Rooted in the pit culture of Kansas City, this style evolved alongside the city’s diverse smokehouses and stockyards. Early sauce formulas were thinner and spicier, but as bottled ketchup became widespread in the mid-20th century, the region’s hallmark sweet-and-sticky profile took hold. Today it’s the most recognizable American barbecue sauce style, served on everything from competition ribs to backyard burgers and fries.