I'm Goin' To Kansas City-Style Barbecue Sauce

I'm Goin' To Kansas City-Style Barbecue Sauce
4 from 1 ratings
This sauce has a rich tomato-molasses base with a touch of peppery heat.  Chicken, pork and even brisket will benefit from the addition of this delicious concoction.  
Grilled Nectarines
  • 5 ounces tomato paste
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon chili garlic paste
  • 1 tablespoon molasses
  • 3 tablespoon light brown sugar
  • 1 1/4 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon red pepper flake
  1. Pre-heat the 360 by Americraft 1-quart saucepan over medium heat.
  2. Add 5 ounces of tomato paste to the pan. Toast it over the heat for 2-3 minutes. Stir frequently to avoid burning.
  3. Add the remaining ingredients and stir to combine. Allow the mixture to come to a slow simmering boil.
  4. Cover the saucepan. Cook until steam just begins to escape from under the lid. Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
  5. Continue cooking over low heat for 20-25 minutes.
  6. Remove the pan from the heat and allow the sauce to cool. Store in sterilized jars. The sauce will stay fresh for 1-2 weeks.
  7. Tip: This recipe is easily doubled to make a quart of barbecue sauce. Simply use the 360 by Americraft 2-quart saucepan. If you prefer a thicker sauce, after the cooking period, keep the pan on the heat, remove the lid and allow the liquid to reduce to desired consistency.
  8. Hint: Chili garlic paste may be found in the Oriental foods aisle of your grocery store.