Kansas City Style Barbecue Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A thick, sweet, and smoky sauce, perfect for the ultimate barbecued ribs! Also does great in the crock pot with the meat or beans of your choice. This recipe makes about 4 cups sauce, but it keeps well in the fridge or freezer, and makes a great homemade gift! Apparently this originally came from America's Test Kitchen, but the friend I got the recipe from didn't mention that! Thanks to Chef 219653 for the heads up! Ingredients:
2 teaspoons oil (neutral flavored) |
1 onion, minced |
3 garlic cloves, minced |
4 cups vegetable stock (low sodium preferred) |
1 cup root beer |
1 cup cider vinegar |
1 cup dark corn syrup |
1/2 cup molasses |
1/2 cup tomato paste |
1/2 cup ketchup |
2 tablespoons brown mustard |
1 tablespoon hot sauce (a good sambol would do nicely, as well) |
1/2 teaspoon liquid smoke, divided |
Directions:
1. In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
2. Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
3. Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
4. Sauce will keep about a week in the refrigerator, or up to four months if frozen.
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