Ask most Americans to describe the perfect barbecue sauce and they’ll invoke a thick sweet red ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In short, the sort of sauce Kansas City barbecue buffs have slathered on ribs and briskets for decades. The following recipe comes from the Kansas City Barbecue Society. (Motto: “Barbecue—it’s not just for breakfast.”)
Use the sauce on Righteous Ribs.
— Steven Raichlen
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.
Ingredients
- 6 tablespoons packed dark brown sugar
- 1/2 cup cider vinegar
- 1/4 cup molasses
- 1/4 cup honey
- 1/4 cup Worcestershire sauce
- 2 tablespoons dark rum
- 2 tablespoons yellow mustard
- 1 tablespoon liquid smoke
- 1 tablespoon chile powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 4 cups ketchup
- Coarse salt (sea salt or kosher) and freshly ground black pepper
Servings: cups
Instructions
- Combine all the ingredients through the cloves in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes. Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter. Add salt and pepper to taste.
- Reduce the heat and gently simmer, uncovered, until dark, thick, and richly flavored, 15 to 20 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks.
