Some folks consider Kansas City the epicenter of American BBQ. Fans of South Carolina Mustard sauce, Carolina Vinegar Sauce, and Texas Sauce would surely beg to differ. KC has a good argument. Kansas City BBQ Sauce is one of the most popular off the shelf sauces in grocery stores and the Kansas City Barbecue Society is the largest and most influential sanctioning organizations in existence.
Mainstream America loves a super sweet smokey thick sauce and that’s exactly what Kansas City, Mo specializes in. The style of sauce has been commercialized under the brand KC Masterpiece. A man child psychologist named Rich Davis developed the recipe in 1977 originally with only five ingredients. Since then it has been purchased by Kingsford and has become one of the top selling barbecue sauces in the Nation.
Our version of Kansas City sauce has that same deep rich tomato undertone with a sweet smokey finish. It’s the perfect sauce for both chicken and pork as it literally defines the phrase “sticks to your ribs.”
This thick tomatoey sweet and thick sauce is a mainstream American favorite for ribs, sliced pork, and chicken. Serve extra on the side.
- 1 fifteen oz. can crushed tomato
- 1/2 cup dark corn syrup
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/2 cup white vinegar
- 1 tablespoon chili powder
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- Add the butter to a small non reactive saucepan and melt. Add vinegar and remaining ingredients and stir until blended. Simmer over low heat for 20 minutes. Clean the stove.
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