This is how I make my BBQ sauce. A tomato based Kansas City style sauce with the perfect balance of sweet, sour, tang and spice. I use it on everything from chicken to lil smokey’s. It is very similar to Sweet Baby Ray’s bbq sauce which is my all time favorite.
This is the halved recipe and can easily be doubled, tripled or even quadrupled. Stores for up to 1 month in the refrigerator and can be frozen if you like. Enjoy!
What you’ll need:
1 cup ketchup
1 (8oz) can tomato sauce
1/4 cup plus 1 Tbsp brown sugar
1/4 cup plus 1 Tbsp red wine vinegar
1/4 cup molasses
2 tsp liquid smoke
1 Tbsp butter
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp celery seed
1/4 tsp cayenne pepper
1/8 tsp chili powder
1/8 tsp cinnamon
Combine all ingredients in a medium sauce pan. Heat over medium high heat until it comes to a boil. Turn heat down to low and simmer uncovered for up to 20 minutes. For a thinner sauce, cook less time. For a thicker sauce, cook longer. When it’s at your desired consistency, turn off heat and let cool. When no longer warm, bottle or jar. Makes about 2 cups.
*NOTE: this is based off of a recipe for Big Al’s Kansas City Style BBQ Sauce. I halved the amounts of sugar and vinegar and it makes the flavors much more bold. For the original recipe, double the amounts of brown sugar and red wine vinegar.
Music is ‘Love Letters’ by danosongs.com
