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If you love sticky, glossy ribs with a sweet-and-tangy glaze, this Kansas City BBQ sauce recipe is the one to keep in your fridge. It takes about 30 minutes, uses pantry staples like ketchup, molasses, and brown sugar, and tastes better than anything from a bottle.

Kansas City-Style BBQ Sauce (Classic Sweet & Tangy)

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Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 45 minutes
Servings: 16 Servings

Description

Thick, sweet, tangy, and smoky homemade Kansas City BBQ sauce made with ketchup, molasses, and brown sugar in about 30 minutes. Perfect for ribs, chicken, wings, and pulled pork.

Ingredients 

  • 2 cups ketchup
  • ½ cup packed dark brown sugar
  • ⅓ cup unsulphured molasses
  • ⅓ cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper, optional
  • 1 tablespoon unsalted butter, optional

Instructions

  • Add all ingredients except the butter to a medium saucepan. Whisk until the brown sugar dissolves and no spice clumps remain.
  • Set the pan over medium heat and bring just to a bubble, about 5 minutes. Cover partially to prevent spattering.
  • Reduce heat to low and simmer 20 minutes, stirring every few minutes and scraping the bottom so the sugar doesn't scorch.
  • Check the thickness. The sauce is ready when it coats the back of a spoon. If still thin, simmer 5 to 10 minutes more.
  • Remove from heat and stir in the butter. Taste and adjust with vinegar, brown sugar, or cayenne.
  • Cool 15 minutes, then pour into a clean jar. Refrigerate; the sauce thickens as it chills.

Equipment

  • Medium heavy-bottomed saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Silicone spatula or wooden spoon
  • Glass jar with a tight-fitting lid

Notes

  • Storage: Refrigerate in an airtight jar up to 2 weeks, or freeze up to 6 months.
  • Basting: Brush on during the last 10 to 15 minutes of cooking so the sugars caramelize without burning.
  • No molasses: Substitute an equal amount of honey or maple syrup.
  • Spicy version: Increase cayenne to ½ teaspoon and add 1 minced chipotle in adobo.
  • Smokier version: Stir in ½ teaspoon liquid smoke at the end.
  • Gluten-free: Use gluten-free Worcestershire sauce and check the ketchup label.

Nutrition

Serving: 1ServingCalories: 90kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.03gCholesterol: 2mgSodium: 393mgPotassium: 241mgFiber: 0.5gSugar: 19gVitamin A: 481IUVitamin C: 2mgCalcium: 32mgIron: 1mg