Kansas City BBQ Sauce Recipe
By Jenny Greenhalgh
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Easy
"In Mexico a caramel sauce made with goats milk and flavoured with cinnamon called cajeta is common. It is similar to dulce de leche and I’ve used that here mixed with a classic Kansas City-style BBQ recipe to make a sweet and tangy sauce that will be your new favourite BBQ sauce. Sweet, salty and addictive. I’ve included a recipe to make your own BBQ sauce, which is simple to do, and worth the effort."
Try it with Jenny's Pomegranate Molasses Smoky Goat Taco recipe!
Ingredients for Kansas City BBQ sauce
- 500g ketchup
- 50g tomato puree
- 350ml apple cider vinegar
- 60g French’s yellow American mustard
- 10g garlic powder
- 10g salt
- 250ml water
- 450g light brown sugar
How to make Kansas City BBQ sauce
- Combine all the ingredients in a large deep pan and whisk thoroughly, before putting anywhere near the heat. This distributes the sugar and helps prevent a burnt sauce later.
- Place on a high heat and bring to a boil, stirring constantly to avoid anything sticking to the bottom. Keep cooking at a vigorous simmer until it is thick, reduced and spitting at you. This means enough water has evaporated and it is good to go. Stir all the time, I cannot stress this enough, cos I have burnt many batches by getting distracted.
- Allow to cool completely. Tastes even better made a few days ahead of time.
About the author
Chef and recipe writer Jenny Greenhalgh has worked in kitchens and cookery schools for over 20 years. She has spent time cooking at St John, and in Jamie Oliver's Cookery School. She runs the pop-up Two Dogs, bringing the food and music of the American south to London with a big dose of fun, plaid and Dolly Parton. She is a BBQ smoker expert.
