Cookbook:Barbeque Sauce - Kansas City style - eMyTextBooks

Cookbook:Barbeque Sauce - Kansas City style

Cookbook | Recipe Index | Sauce

Barbeque Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbeque sauce is the most common version used in the United States. It is tomato or ketchup based with sweet, sour and smoky elements. Barbeque sauce can be added to the meat before, during or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.

Ingredients

• 1 cup (235 mL) ketchup
• 6 tablespoons (90 mL) Worcestershire sauce
• 4 tablespoons (60 mL) butter or margarine
• 3 tablespoons (45 mL) white vinegar
• 1 tablespoon (15 mL) plain prepared mustard
• 3 tablespoons (45 mL) finely minced yellow onion
• 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
• 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
• 1/2 cup (120 mL) brown sugar
• 1 tablespoon (15 mL) granulated sugar
• 1 teaspoon (5 mL) salt

Makes 2 cups (470 mL) of sauce.

Procedure

1. Combine all ingredients in a sauce pan.
2. Mix well.
3. Simmer over low heat for 20-minutes, stirring occasionally.

Notes, tips and variations

1. This sauce tastes very close to commercial barbeque sauces such as Masterpiece and Bullseye.

Warnings

• Keep refregerated
• Add to meat near end or after cooking to avoid burning sauce because of sugar content.