Cookbook:Barbecue Sauce (Kansas City-style)
| Barbecue Sauce (Kansas City-style) | |
|---|---|
| Category | Sauce recipes |
| Yield | 2 cups |
| Servings | 8 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauce
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)
- ¼ teaspoon (1 mL) Louisiana-style red pepper sauce
- ½ cup (120 mL) brown sugar
- 1 tablespoon (15 mL) granulated sugar
- 1 teaspoon (5 mL) salt
Procedure
[edit | edit source]- Combine all ingredients in a saucepan.
- 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.