This is a rich, thick, tomato-based barbecue sauce recipe often associated these days as Kansas City Style. You get that traditional combination of sweet with a touch of heat in a dark, rich sauce. Feel free to adjust the heat by changing the amount of cayenne called for in the recipe.
- 1 cup/240 mL ketchup
- 1/4 cup/60 mL water
- 1/4 cup/60 mL cider vinegar
- 1/4 cup/60 mL brown sugar
- 3 tablespoons/45 mL olive oil
- 2 tablespoons/30 mL paprika
- 1 tablespoon/15 mL chili powder
- 2 cloves garlic, minced
- 1 teaspoon/5 mL cayenne
1. Heat oil in a medium saucepan. Add garlic and cook over medium high heat for 20 seconds. Try your best not to not burn garlic. Add remaining ingredients and reduce heat to medium. Simmer on low for 13-15 minutes until thickened. Stir occasionally. Watch for burning and reduce heat or take off of burner, if needed.
2. Remove sauce from heat and let cool for 5 minutes before using.
3. Store any unused sauce (that hasn't come into contact with uncooked meat) in an air tight container in refrigerator for up to on week after preparation.
4. Double or triple the recipe if you are making more than slab of ribs. Set some aside prior to using on ribs for a table sauce. Sauce can be made up to one week in advance and stored as indicated above. Simply reheat the sauce on the stove top or in a microwave. Use within 5 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|