Kansas City barbecue sauce
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A sweet, tangy Kansas City style sauce of tomato, brown sugar, cider vinegar, mustard and spices, simmered in one pan.
Ingredients
- 2 tablespoons salted butter (pastured if you can get it; omit for vegan)
- 2/3 cup organic dark brown sugar (use less for a spicier, tangier sauce)
- 1/3 cup organic apple cider vinegar
- 2 tablespoons yellow (or jalapeño) mustard
- 1 1/2 tablespoons onion powder sifted
- 1 1/2 tablespoons granulated garlic (or garlic powder)
- 1 heaping tablespoon chili powder
- 1 teaspoon cracked black pepper
- 1 teaspoon cayenne pepper
- 1 1/2 cups organic homemade ketchup (or an organic brand without HFCS)
- 1/2 cup organic tomato sauce
- 2 or 3 shakes Worcestershire sauce
- 2 shakes jalapeño hot pepper sauce or Tabasco
Equipment
- saucepan
- whisk
Directions
- If you like, sift the onion powder first (it tends to clump).
- Melt the butter over low heat in a small-to-medium saucepan that has a lid.
- Add the rest of the ingredients and stir well.
- Turn the heat up to medium and stir now and then until it starts to simmer. Do not let it boil.
- Turn it back down to low, cover, and cook for 15 to 20 minutes.
- Keep leftovers in the refrigerator in a tightly sealed container.
Notes
Often said to keep up to a month in the fridge, though it usually gets eaten in 4 to 5 days.