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May 26, 2008 / Tony

Kansas City Style BBQ Sauce

 This is a really nice sauce that goes particularly nice on spareribs.  The end product has a heavier and somehow more substantial body than your run of the mill BBQ sauce.  Perhaps this is due to the addition of some dark corn syrup to the mix.  Or perhaps this recipe is more of a reduction than anything else.  Really, the sauce depends a lot on the reduction of the relatively large amount of chicken broth (as well as the root beer and cider vinegar) as it cooks.  As far as flavor, its a bit tart, a bit sweet, a bit hot, and has just enough tomato flavor to make it familiar.  It’s really quite outstanding.  It’s the equal to Jack’s BBQ Sauce in quality.  Here’s the recipe:

Kansas City Style BBQ Sauce, from this recipe at America’s Test Kitchen (free login required)

Makes about 4 cups

2 tsp vegetable oil

1 onion, minced

4 cups low-sodium chicken broth

1 cup root beer

1 cup cider vinegar

1 cup dark corn syrup

1/2 cup molasses

12/ cup tomato paste

1/2 cup ketchup

2 T brown mustard

1 T hot sauce

1/2 tsp garlic powder

Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour.  (Sauce can be refrigerated in airtight container for up to 1 week.)

Just one note:  1)  The original recipe states you can use liquid smoke (1/4 tsp worth) if you wish.  Add it at the very end of cooking if you do.  I don’t use it because I’m just not a big fan of it. 



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  1. Kansas City Style Spareribs « Busy Nothings

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