Kansas City barbecue sauce

Kansas City Barbecue Sauce Recipe

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Lynnda Cloutier


This is from Paul Kir's barbecue book.Glaze this sauce on your chicken or pork ribs about 30 minutes before the end of the cooking time and you will be in the neighborhood of barbecue "king". It's also really good as a topping for hamburgers. Makes about 8 cups.
Here it is: the sauce from the sauce capital of the country. When people say barbecue sauce, they mean Kansas City barbecue sauce,thick, tomato rich, sweet and spicy. The old-style recipes like this one here, start with butter or bacon drippings, which makes them a little on the rich side


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1/2 cup unsalted butter, one stick
four garlic cloves, pressed
1 cup minced onions
one lemon, unpeeled, seeded and minced
one bottle catsup, 32 ounces
1 cup tomato juice
1 cup v-8 juice
1 cup brown sugar, packed
1/2 cup molasses
1/2 cup worcestershire sauce
1/4 cup chili powder
1/4 cup white vinegar
2 tablespoons black pepper
1 teaspoon salt

How to Make Kansas City barbecue sauce


  • 1melt the butter in a nonreactive pan over medium heat. Add the garlic, onions, and lemon, and sauté until the onion is tender but not browned, about four minutes. Add the remaining ingredients.
  • 2Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally for 1 to 1 1/2 hours or until the sauce has thickened. Use the sauce warm or chilled. It will keep for two weeks in an airtight jar in the refrigerator.

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About Kansas City barbecue sauce

Course/Dish: Other Sauces

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