Kansas City BBQ Sauce Recipe: Sweet with a Kiss of Heat

Ingredients for Kansas City Style Barbecue Sauce

• 1 Cup water
• 1/2 Cup White Sugar
• 2/3 Cup Distilled White Vinegar
• 3 oz Tomato Paste (roughly half of a 6 oz can)
• 1/4 Cup Molasses
• 1/4 Cup Honey
• 1 Tsp Ground Cayenne
• 1 Tsp Granulated Garlic
• 1 Tsp Onion Powder
• 1/2 Tsp Celery Salt
• 2 Tbsp Cornstarch and 1/2 tbsp water (added as a slurry)
• 1 Tbsp Lea and Perrins Worcestershire Sauce

Optional:

• 1/2 Tablespoon Liquid smoke (adds smokey flavor)
• 1 Tbsp Corn Syrup (adds a shine to the sauce)

Ingredient Explanations and Possible Substitutes for this Recipe

Tomato Paste

The tomato paste is used because there is vinegar in both ketchup and mustard and both easily overpower the rest of the ingredients in this sauce.

If you don’t like using Tomato paste, you can use Ketchup instead. If you do opt for ketchup, don’t add extra vinegar.

Distilled White Vinegar

I’m not a huge fan of lots of vinegar in barbecue sauce but I do like some tang.

If you prefer your sauce more tart, use Apple Cider Vinegar – around 1 tablespoon will add more than enough tartness.

The Sweet Ingredients

The molasses is used because it darkens the sauce, adds a sheen, and adds sweetness. Going overboard with the molasses can make the bitter.

To make the sauce sweeter, I like to use more honey, around 1/2 a cup or more.

Why the Cornstarch?

The cornstarch slurry is used to help thicken the sauce. This is especially useful when working with Tomato paste and water.

If you’re using ketchup, omit this slurry.

Other Ingredients Because They Taste Good

The rest of the ingredients that are being added because I find they taste great. Most of which are umami and light up your tongue with various taste sensations.

If you aren’t a fan of “heat” or “spicy” notes, omit the ground cayenne or go with 1/2 tsp instead.

Making the Sauce

In a medium sauce pan combine water, vinegar, and Worcestershire sauce. Then add your white sugar, honey, and molasses.

Ensure the sugars are dissolved and well combined.

Then add the tomato paste and similarly, break it down in the liquids.

Then create a slurry in a separate bowl of water and cornstarch; You want to ensure the mixture is fully combined before adding it.

Then add the rest of your dry ingredients and whisk together.

Your sauce should look like this:

Once well combined, set your burner to medium heat and get your sauce to a slight boil – ensure you’re stirring/whisking simultaneously.

Once it reaches a slight boil, lower the heat to low/simmer.

Allow the sauce to simmer for 20-25 minutes or until your desired consistency.

More or less you’re allowing the sauce to reduce, and it will likely reduce by half.

Here’s an example:

Note: This sauce is supposed to be somewhat thicker.

Once the sauce is at your desired consistency, allow it to cool. Once cooled, transfer to a mason jar or similar storage container.

From there you can refrigerate for 1-2 weeks.