Best Kansas City–Style Barbecue Sauce
This recipe guides you in crafting a classic Kansas City-style barbecue sauce, balancing sweet and tangy with a smoky kick. It's a quick and straightforward preparation, ideal for glazing ribs, pulled pork, or as a dipping sauce, yielding a rich, flavorful condiment in just minutes.
Equipment
- 1 Saucepan (medium) For simmering the sauce
- 1 Whisk For smooth mixing
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Rubber Spatula For scraping and stirring
- 1 Fine-Mesh Sieve (optional) For straining a super smooth sauce
Ingredients
Main
- 10 3/4 ounces canned tomato purée such as Hunt’s
- 1/2 cup light brown sugar packed
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 1/2 tablespoons liquid smoke
- 1 1/2 teaspoons kosher salt plus more to taste
- 1 teaspoon ground mustard
- 1 teaspoon ground smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper optional
Instructions
- In a medium saucepan, combine the tomato purée, light brown sugar, apple cider vinegar, honey, and liquid smoke.
- Add the kosher salt, ground mustard, ground smoked paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper (if using).
- Whisk all ingredients thoroughly until well combined and smooth, ensuring no lumps of brown sugar remain.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
- Once simmering, reduce the heat to low and continue to cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir regularly to prevent the bottom from scorching and ensure even cooking.
- Taste the sauce and adjust seasonings as needed, adding more salt, vinegar, or a pinch more sugar to balance.
- Remove the saucepan from the heat and let the sauce cool slightly before serving or transferring.
- For an extra smooth consistency, pass the sauce through a fine-mesh sieve, pressing down on any solids.
- Store the finished Kansas City-style barbecue sauce in an airtight container in the refrigerator for up to 2 weeks.
Notes
To achieve a truly cohesive flavor, ensure the sauce simmers gently for at least 15-20 minutes, allowing the spices to bloom and the sugars to caramelize slightly. Taste and adjust seasoning at the end; a touch more salt or a splash of vinegar can balance the sweetness. For a deeper, smoky nuance without liquid smoke, consider a pinch of chipotle powder or a quick char of an onion before adding to the sauce. Be mindful with liquid smoke, as too much can overpower. This sauce benefits from resting overnight in the refrigerator, as flavors meld and deepen.