Kansas City-Style Barbecue Sauce
This sauce has a rich tomato-molasses base with a touch of peppery heat. Chicken, pork and even brisket will benefit from the addition of this delicious concoction. Try it with our This Little Piggy Pulled Pork recipe.
Equipment
- 1 Quart Saucepan
Ingredients
- 5 ounces of tomato paste
- 1 ¼- cups of water
- ½- cup apple cider vinegar
- ½- cup of ketchup
- 3- Tablespoons of light brown sugar
- 3- Tablespoons of honey
- 1- Tablespoon molasses
- 1- Tablespoon Worcestershire Sauce
- 1- teaspoon spicy brown mustard
- 1- teaspoon chili garlic paste
- 1- teaspoon smoked paprika
- ½ teaspoon coarse salt
- ¼ teaspoon red pepper flake
Instructions
- Pre-heat the 1 Quart Saucepan over medium heat.
- Add 5 ounces of tomato paste to the pan. Toast it over the heat for 2-3 minutes. Stir frequently to avoid burning.
- Add the remaining ingredients and stir to combine. Allow the mixture to come to a slow simmering boil.
- Cover the saucepan. Cook until steam just begins to escape from under the lid. Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
- Continue cooking over low heat for 20-25 minutes.
- Remove the pan from the heat and allow the sauce to cool. Store in sterilized jars. The sauce will stay fresh for 1-2 weeks.
Notes
Tip: This recipe is easily doubled to make a quart of barbecue sauce. Simply use the 2-quart saucepan. If you prefer a thicker sauce, after the cooking period, keep the pan on the heat, remove the lid and allow the liquid to reduce to desired consistency.
Hint: Chili garlic paste may be found in the Asian food aisle of your grocery store.