I'm Goin' to Kansas City-Style Barbecue Sauce
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Soups, Stews & Sauces, Soups, Stews, Sauces
This sauce has a rich tomato-molasses base with a touch of peppery heat. Chicken, pork and even brisket will benefit from the addition of this delicious concoction. Try it with our This Little Piggy Pulled Pork recipe.
- 5 ounces of tomato paste
- 1 ¼-cups of water
- ½-cup apple cider vinegar
- ½-cup of ketchup
- 3-Tablespoons of light brown sugar
- 3-Tablespoons of honey
- 1-Tablespoon molasses
- 1-Tablespoon Worcestershire Sauce
- 1-teaspoon spicy brown mustard
- 1-teaspoon chili garlic paste
- 1-teaspoon smoked paprika
- ½ teaspoon coarse salt
- ¼ teaspoon red pepper flake
- Pre-heat the 1 Quart Saucepan over medium heat.
- Add 5 ounces of tomato paste to the pan. Toast it over the heat for 2-3 minutes. Stir frequently to avoid burning.
- Add the remaining ingredients and stir to combine. Allow the mixture to come to a slow simmering boil.
- Cover the saucepan. Cook until steam just begins to escape from under the lid. Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
- Continue cooking over low heat for 20-25 minutes.
- Remove the pan from the heat and allow the sauce to cool. Store in sterilized jars. The sauce will stay fresh for 1-2 weeks.
Tip: This recipe is easily doubled to make a quart of barbecue sauce. Simply use the
360 by Americraft 2-quart saucepan. If you prefer a thicker sauce, after the cooking period, keep the pan on the heat, remove the lid and allow the liquid to reduce to desired consistency.
Hint: Chili garlic paste may be found in the Oriental foods aisle of your grocery store.