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Kansas City-Style Barbecue Sauce

Monday, 16 November 2009

Description

Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a
finishing sauce and should not be used as a marinade or a basting sauce
as it might burn. Of course, spread it liberally over ribs just off the
grill and serve plenty on the side

Ingredients

At a glance
Cuisine
American
Ingredient
Vegetable
Cooking Method
Simmer
Difficulty
Easy
Heat Level
3
Chile
Chile Powder
Meal/Course
Sauce/Marinade/Rub
Makes
1 1/2 cups
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup catsup
1/3 cup molasses
1/4 cup distilled vinegar
2 tablespoons commercial chili powder
2 teaspoons dry mustard
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon ground cayenne chile
1/2 teaspoon freshly ground black pepper
1/4 cup water or more if needed

Methods/steps

In a pan, saute the onion and garlic in the oil until the onions are 
soft. Add the remaining ingredients and simmer for 1/2 hour until thickened.

 

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