KANSAS CITY-STYLE BBQ SAUCE
Provided by Food Network Kitchen
Time 50m
Yield Makes about 1 quart
Number Of Ingredients 19
Steps:
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
CLASSIC KANSAS CITY STYLE SAUCE
This is a classic Kansas City sauce that is a thick, rich and tangy tomato based sauce with molasses and just a hint of vinegar. Thanks to Arthur Bryant's in Kansas City for the recipe.
Provided by rocket_j_dawg
Categories Sauces
Time 40m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- Combine all ingredients in a medium pot.
- Slowly bring to a boil and simmer for 30 minutes.
- Allow to cool and place in a container with a very tight seal.
- Enjoy.
Nutrition Facts : Calories 355, Fat 1.1, SaturatedFat 0.2, Sodium 1569.5, Carbohydrate 90.8, Fiber 1.6, Sugar 71.5, Protein 2.9
KANSAS CITY BARBECUE SAUCE
Martha's take on this classic BBQ sauce has a lengthy ingredient list including apple cider vinegar, molasses, and ketchup. Each element adds to the sweetness and complexity of the sauce. And it's quick to make; a few minutes on the stovetop, then it's blended and ready to be used for your favorite ribs.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Fourth of July Fourth of July Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 2 to 3 minutes. Add ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, cayenne, and lemon juice. Bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes. Carefully transfer mixture to a blender and puree until smooth. Sauce can be cooled completely and refrigerated in an airtight container for up to 2 weeks.
KANSAS CITY-STYLE BARBECUE SAUCE
Provided by Food Network Kitchen
Time 30m
Yield about 1 quart
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.
- Photograph by Andrew Purcell
KANSAS CITY CLASSIC SAUCE
Provided by Food Network
Time 27m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- In a saucepan over medium-high heat, mix tomato paste and water together until smooth. Then add the remaining ingredients, in order. Cook over medium heat until sauce reaches 190 degrees F, about 5 to 10 minutes. Enjoy!
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- Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
- Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
- Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.
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