Kansas City Style Barbecue Sauce is sweet, a little spicy, and a little tangy. It’s just what you think of when you think BBQ Sauce. You can buy the stuff at the store or you can make and tweak your own!

Barbecue Sauce is one of those things I’ve always played around with. I mean, we’ve all mixed ketchup and mustard right? Barbecue just happens to be a really fun recipe to constantly play around with to see if you can improve it. The store bought stuff might be okay, and you could doctor that up if you’d like, but really, really good homemade barbecue sauce is something to be proud of. Before you know it you’re entering rib-offs and selling your own sauces!

The Sauce and Rub are equally important parts to KC BBQ. The rub is used to marinate the ribs overnight and as an ingredient in the sauce. So these two recipes really go hand-in-hand. Both were developed specifically for oven-baked ribs.

Kansas City Style Barbecue Sauce

0.0 from 0 votes

Course: SaucesCuisine: AmericanDifficulty: Easy

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Kansas City Style Barbecue Sauce is sweet, a little spicy, and a little tangy. It’s just what you think of when you think BBQ Sauce. You can buy the stuff at the store or you can make and tweak your own!

Cook Mode

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Ingredients

• 1 Tbs Vegetable Oil

• 3/4 Cup Finely Diced Onion

• 1 Tbs. Minced Garlic

• 1 Tbs Apple Cider Vinegar

• 1 Tbs Hot Sauce

• 1/3 Cup Demerara Sugar

• 1/4 Cup KC BBQ Rub

• 1/4 tsp Allspice

• 1/4 Cup Honey

• 2 Tbs Blackstrap Molasses

• 2 Tbs Tamarind Paste

• 15 oz. Tomato Sauce

Directions

• Heat oil over medium low heat in a medium size pot. Add onion and cook until tender stirring occasionally to prevent browning. Add the garlic and cook until fragrant.
• Add Apple Cider Vinegar, Hot sauce, and Sugar to the pot. Stir and cook until the sugar has all dissolved.
• Add the BBQ Rub, All Spice, Honey, Molasses, and Tamarind to the pot. Stir until all ingredients are dissolved and well incoporated.
• Add the tomato sauce and heat through for about 5-10 minutes over medium low heat.

Notes

• Tamarind Paste is used in this sauce for tartness. If this is difficult to find you can use yellow mustard instead. It’s not the same but it’ll get you by. 
• Strain the sauce if you’d like to remove the bits of onion and garlic. 
• This recipe is on the sweeter side. If you like it spicy you can double the cayenne pepper.

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