Kansas City-Style Barbecue Sauce

Paul Kirk, a native of Kansas City, Kansas, jokes that this sauce reflects the style of his hometown "because I said so." But it also has the characteristic tomato base of Kansas City's classic sauces, unlike the vinegar-based sauces of the Carolinas.

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  • Servings: Makes about 1 quart

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  • 3 cups ketchup
  • 2/3 cup dark brown sugar
  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 1/2 cup tomato paste
  • 2 tablespoons yellow mustard
  • 2 tablespoons pure chile powder
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon salt
  • 1 teaspoon granulated onion powder
  • 1 teaspoon granulated garlic powder
  • 1/2 teaspoon ground ginger

How to make this recipe

  1. In a medium saucepan, combine all of the ingredients and bring to a boil over moderate heat. Reduce the heat to low and simmer the sauce for 30 minutes, stirring often to prevent scorching.

Make Ahead

The sauce can be refrigerated for up to 1 month.

Contributed By Published June 2007

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