Barbecue Sauce (Kansas City-style)
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Barbecue Sauce (Kansas City-style)" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_(Kansas_City-style)). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Worcestershire sauce specified as gluten-free per pool rules, because brands differ. Filed as a sauce under Mains, following the follow-up pass precedent for sauces (Creole Sauce).
The classic sweet, sour, and smoky Kansas City-style barbecue sauce: ketchup-based with brown sugar, vinegar, mustard, and liquid smoke, simmered for 20 minutes. Naturally gluten-free with a labeled gluten-free Worcestershire sauce.
Why this complexity: .
Ingredients
- 1 cup (235 ml) ketchup
- 6 tablespoons (90 ml) gluten-free Worcestershire sauce
- 4 tablespoons (60 ml) butter or margarine
- 3 tablespoons (45 ml) white vinegar
- 1 tablespoon (15 ml) plain prepared mustard
- 3 tablespoons (45 ml) finely minced yellow onion
- 4 teaspoons (20 ml) bottled liquid smoke flavor (hickory)
- 1/4 teaspoon (1 ml) Louisiana-style red pepper sauce
- 1/2 cup (120 ml) brown sugar
- 1 tablespoon (15 ml) granulated sugar
- 1 teaspoon (5 ml) salt
Method
- Combine all the ingredients in a saucepan.
- Mix well.
- Simmer over low heat for 20 minutes, stirring occasionally.
- Keep refrigerated. Add to meat near the end of cooking or after cooking, to avoid burning the sauce because of its sugar content.
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