Kansas City sauce is the thick, sweet, tomato-based sauce most people picture when they think of BBQ sauce. This one balances molasses and brown sugar with vinegar and a little heat. It takes about half an hour and keeps for weeks.
The recipe
Ingredients
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/3 cup packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 2 tbsp butter
- 1 tbsp smoked paprika
- 2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/4 tsp cayenne (optional)
- 1/2 tsp liquid smoke (optional)
Steps
- Melt the butter in a medium saucepan over medium-low heat.
- Add the paprika, chili powder, garlic powder, onion powder, black pepper and cayenne. Stir for about 30 seconds until fragrant, but don't let the spices burn.
- Whisk in the ketchup, vinegar, brown sugar, molasses, water, Worcestershire, mustard and salt until smooth.
- Bring to a gentle simmer, then turn the heat to low. Simmer uncovered for 20–25 minutes, stirring often, until the sauce is thick and coats the back of a spoon.
- Taste and adjust. Add more brown sugar for sweeter, more vinegar for tangier, or more cayenne for heat. Stir in the liquid smoke if using.
- Let the sauce cool, then pour it into a clean jar and refrigerate.
- To glaze smoked meat, brush the sauce on during the last 15–30 minutes of cooking so the sugar sets without burning.
Why this works
Kansas City sauce is built on three things: tomato, sweetness and tang. Ketchup gives the body. Brown sugar and molasses add a deep, dark sweetness. Cider vinegar keeps it from tasting like candy. Blooming the spices in butter first wakes them up and gives the sauce a rounder flavor than just stirring them in cold.
When to sauce your meat
This sauce has a lot of sugar, and sugar burns. Don't put it on at the start of a long cook. Brush it on near the end instead:
- Ribs: brush on during the last stage of 3-2-1 ribs and let it tack up for 30–60 minutes.
- Pulled pork: serve it on the side or mix a little into smoked pulled pork after shredding.
- Chicken: glaze in the last 15 minutes, once the meat is close to 165°F.
Make ahead and storage
Store the sauce in a sealed jar in the refrigerator for up to 3–4 weeks. It tastes even better the next day, after the flavors settle. You can also freeze it in small containers for up to 6 months. Warm it gently before brushing it on.
Variations
Spicy: add 1–2 minced chipotles in adobo and an extra pinch of cayenne.
Honey: swap the molasses for honey for a lighter, brighter sauce.
Bourbon: add 2 tbsp bourbon with the ketchup and simmer the full 25 minutes.
Thinner mop sauce: add another 1/4 cup vinegar and 1/4 cup water for a thinner sauce to mop on pork.
Short on time?
If you'd rather grab a bottle, see our picks for the best BBQ sauces. Homemade lets you control the sugar, salt and heat.
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