Posted on by Rene Ferk


BBQ sauce is a source of pride in Kansas City, where recipes are sometimes passed on from generation to generation. I did not have the chance to reach out, so it was a trip for us to make a good sauce. Some like theirs, some spicy, some with a lot of vinegar, some with a lot of pepper. I would say that our food is a bit more on the vinegar side, with a touch of sweetness.

2½ cups of ketchup

¾ cup light brown sugar tight 1 tablespoon plain syrup

2 tablespoons molasses

1 tablespoon of apple cider vinegar

4 teaspoons of Worcester sauce

1 tablespoon yellow mustard 1½ teaspoons liquid smoke

2½ teaspoons BBQ Dry Rub

½ teaspoon freshly ground black pepper ½ teaspoon garlic powder

¾ teaspoon of onion powder

1 teaspoon mustard powder

¼ teaspoon cayenne pepper 1 cup water

Put all the ingredients in a medium saucepan and let simmer for an hour.

Allow the sauce to cool to room temperature, then transfer to an airtight container.

The sauce stays in the fridge for up to a month.