Kansas City Style BBQ sauce is the perfect balance of sweet and tangy. Rich from the molasses, bright from the acidic tomatoes and vinegar, and just the right amount of heat from the chili powder.
What is Kansas City Style BBQ Sauce?
I was fortunate enough to visit Kansas City last year for my second Guinness World Record and eat at the best restaurants around. You can read about that trip HERE if you’d like. It was pretty darn amazing. I packed my days there with BBQ for breakfast, lunch, and dinner. They are famous for their burnt ends, and the best complement for tender smoked beef is a great sauce.
Kansas City Style BBQ Sauce has got it’s own flare and flavor. Most Kansas City style sauces are tomato based, almost all have molasses, and from the ones that I tasted, they all give you a little kick of heat at the end from chili powder, cayenne pepper, red pepper flakes, or a combination of the three. This homemade version hits all of those major flavor components with my own Hey Grill, Hey twist.
This sauce is great to make and eat the same day, but if you’ve got the time it is even better the next day. That extra day in the refrigerator gives all of the ingredients time to hang out and get comfortable with each other, resulting in a smoother and more delicious sauce. If you end up with any extra sauce leftover, it lasts great in the refrigerator. Make sure you keep it in an airtight container and it should last you at least two weeks.
Kansas City Style BBQ Sauce Recipes
Here are a few of my favorite recipes that would be absolutely delicious smothered in this Kansas City Style BBQ Sauce. Just click the image to head straight to the recipe.
- 14 oz can crushed tomatoes
- 1 cup ketchup
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup molasses
- 1 Tablespoon smoked paprika
- 1 Tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground mustard
Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. Allow to cool completely before transferring to an air tight container.
Refrigerate overnight for best flavor. Will last 2 weeks in the refrigerator if sealed tightly in an air tight container.