Cookbook:Barbecue Sauce - Kansas City style
|Barbecue Sauce - Kansas City style|
|Servings||8 (1/4 cup each)|
Barbecue Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato or ketchup based with sweet, sour and smoky elements. Barbecue sauce can be added to the meat before, during or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.
Ingredients[edit | edit source]
- 1 cup (235 mL) ketchup
- 6 tablespoons (90 mL) Worcestershire sauce
- 4 tablespoons (60 mL) butter or margarine
- 3 tablespoons (45 mL) white vinegar
- 1 tablespoon (15 mL) plain prepared mustard
- 3 tablespoons (45 mL) finely minced yellow onion
- 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
- 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
- 1/2 cup (120 mL) brown sugar
- 1 tablespoon (15 mL) granulated sugar
- 1 teaspoon (5 mL) salt
Makes 2 cups (470 mL) of sauce.
Procedure[edit | edit source]
- Combine all ingredients in a sauce pan.
- Mix well.
- Simmer over low heat for 20-minutes, stirring occasionally.
Notes, tips and variations[edit | edit source]
This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye.
Warnings[edit | edit source]
- Keep refrigerated
- Add to meat near end or after cooking to avoid burning sauce because of sugar content.