Kansas City Style Barbecue Sauce
Kansas City-style barbecue sauce is one of the most iconic and recognizable styles. Its thick, sweet, tangy, and slightly smoky flavor is a favorite go-to for tons of US barbecue. If you roll out some backyard BBQ with this homemade sauce, they’ll love you forever!
Why You Will Love This Recipe
This is truly a classic BBQ sauce. There are all sorts: Memphis style, Texas style, Carolina, etc. All offer their own unique flavor profiles—all good. I find that Kansas City style, though, to be that truly recognizable BBQ flavor.
It is thick, rich, and sticky, making it perfect for that glossy glaze that lets you KNOW you’re eating BBQ. The sweetness comes from the brown sugar and molasses and will guarantee you that beautiful caramelization.
The red wine vinegar (or apple cider vinegar) will add that tangy kick and balance out the sweetness, and the smoked paprika will add that touch of smoke.
The rest of the ingredients round out this barbecue sauce, giving it that final depth of flavor that makes it a winner.
We use this sauce and this Kansas City style rub for our Kansas City Barbecue ribs. They’re amazing!!
So, instead of buying your bbq sauce this time, try making it yourself and taste the difference. This Kansas City style barbecue sauce may just become your favorite!
How To Make Kansas City Style Barbecue Sauce
If you want a classic Kansas City style BBQ experience, this is the sauce for you. Give it a whirl!
Tips
- Simmer for Depth of Flavor – Let the sauce simmer for at least 20 minutes, but if you have time, go for the full 30 minutes. The longer it simmers, the more the flavors meld.
- Adjust the Thickness – If you prefer a thicker sauce, let it simmer longer. If you need it thinner, add a splash of water or apple juice.
- Balance the Sweetness – If the sauce is too sweet for your taste, add more vinegar or a bit of mustard to increase the tanginess.
- Add a Smoky Kick – If you want an extra smoky flavor, stir in a few drops of liquid smoke or use smoked salt.
- Storage Tips – Store in an airtight container in the fridge for up to 2 weeks. It also freezes well for up to 3 months.
Variations
- Spicy Kick: For more heat, Add extra cayenne, a teaspoon of hot sauce, or diced chipotle peppers.
- Bourbon BBQ – Add ¼ cup of bourbon during the simmering process for a rich, smoky complexity.
- Mustard Twist – Stir in 2 tablespoons of yellow or Dijon mustard for a tangier variation.
FAQ’s
Yes! In fact, this sauce tastes even better after sitting for a day or two, allowing the flavors to develop.
Stored in an airtight container in the refrigerator, it will last up to 2 weeks. For longer storage, freeze it for up to 3 months.`
Yes! Red wine vinegar adds a bold tang, but apple cider vinegar or white vinegar work just as well.
This sauce pairs perfectly with ribs, pulled pork, brisket, chicken, burgers, and even meatloaf.
Other Delicious Barbecue Recipes
Kansas City Style Barbecue Sauce Recipe
Ingredients
- 2 cups Ketchup
- 1 cup Tomato sauce
- 1¼ cups Brown sugar
- 1 1/4 cups Red wine vinegar
- ½ cup Molasses
- 2 tablespoons Butter
- 2 teaspoons Smoked paprika
- 1 teaspoon Kosher salt
- 1 teaspoon Coarsely ground black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Celery seed
- ½ teaspoon Cayenne pepper
- ¼ teaspoon Chili powder
Instructions
- In a saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, red wine vinegar, molasses, and butter. Stir well until the butter melts and the ingredients blend smoothly.2 cups Ketchup, 1 cup Tomato sauce, 1¼ cups Brown sugar, 1 1/4 cups Red wine vinegar, ½ cup Molasses, 2 tablespoons Butter
- Stir in salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, cayenne pepper, and chili powder.2 teaspoons Smoked paprika, 1 teaspoon Kosher salt, 1 teaspoon Coarsely ground black pepper, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, ½ teaspoon Celery seed, ½ teaspoon Cayenne pepper, ¼ teaspoon Chili powder
- Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. The longer it simmers, the thicker and richer it becomes.
- Remove from heat and allow the sauce to cool before transferring it to an airtight container. Refrigerate until ready to use.