Kansas City BBQ Sauce
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 4 to 6 (Makes about 4 cups)
Ingredients
2 teaspoons vegetable oil 1 onion, minced4 cups low-sodium chicken broth 1 cup root beer 1 cup cider vinegar 1 cup dark corn syrup ½ cup molasses ½ cup tomato paste ½ cup ketchup 2 tablespoons brown mustard 1 tablespoon hot sauce ½ teaspoon garlic powder ¼ teaspoon liquid smoke (optional)
Before You Begin
We like our barbecue sauce extra-thick. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking.
Instructions
- Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in airtight container for up to 1 week.)
Yield
Serves 4 to 6 (Makes about 4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our Kansas City BBQ Sauce recipe combines the usual sauce ingredients—ketchup, vinegar, molasses, hot sauce, mustard—with two unexpected ingredients: dark corn syrup and root beer, which give our barbecue sauce the sticky, sweet, and smoky characteristics. But beware: We found that our Kansas City BBQ Sauce recipe burns very quickly and should not be used over direct heat when grilling.
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