Kansas City BBQ Sauce

A thick, glossy tomato barbecue sauce balances molasses sweetness, cider-vinegar tang, Worcestershire savor, and measured smoke from paprika.

45 min

2 cups

Ingredients

1 1/2 cups ketchup

1/4 cup molasses

1/4 cup packed light brown sugar, divided

1/4 cup apple cider vinegar, divided

2 tbsp Worcestershire sauce

1 tsp yellow mustard powder

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1/3 cup water, plus more as needed

Medium heavy saucepan · Whisk · Measuring cups and spoons · Clean jar

Prevent scorching

Use low heat once bubbles begin and scrape the pan bottom often; molasses and brown sugar can catch quickly.

Brush near the end

Apply a thin coat to grilled food near the end of cooking so the sugars glaze without burning.

01. Measure all ingredients, holding back 1 tbsp each of brown sugar and cider vinegar to tune the finish after simmering.

02. Whisk ketchup, remaining cider vinegar, Worcestershire, water, and all spices in a saucepan until evenly red with no dry pockets.

03. Whisk in molasses and most of the brown sugar until smooth, then set the pan over medium-low heat.

04. Stir to small bubbles at the edges, keeping the sauce below a full boil so the sugars do not scorch.

05. Simmer low for 15 minutes and scrape the pan bottom every 2 to 3 minutes to prevent sticking.

06. Off heat, taste a cooled spoonful and add reserved vinegar for tang or brown sugar for sweetness, gradually.

07. Thin with water by the teaspoon or briefly simmer to thicken until the sauce falls in a steady ribbon.

08. Cool 10 minutes before brushing onto grilled foods or serving at the table.