Stuff You’ll Need
- 1 teaspoon vegetable oil (any neutral oil)
- ½ sweet onion, minced
- 2 cups low-sodium chicken broth
- ½ cup root beer
- 2 tablespoons cider vinegar
- ½ cup dark corn syrup
- ¼ cup molasses
- ¼ cup tomato paste
- ¼ cup ketchup
- 1 tablespoon brown mustard
- 1½ teaspoons hot sauce (like Frank’s)
- ¼ teaspoon garlic powder
- 1/8 teaspoon liquid smoke (optional)
Notes Before Making
If you prefer a smoother, thinner texture, you can strain it after cooking or use an immersion blender.
Cook the Onions First
Heat oil in a saucepan over medium-high until shimmering; Add onion and cook until softened and fragrant, ~5 minutes.
Add Everything Else
Whisk in all remaining ingredients except the liquid smoke.
Bring to a boil, then reduce heat to medium and simmer until the sauce thickens and reduces to about 2 cups, this will take ~30 minutes.
Optionally, Add Liquid Smoke and then Store
Stir in liquid smoke, if using.
Let cool, then refrigerate in an airtight container for up to 2 weeks.
Kansas City BBQ Sauce
This sauce leans more towards KC Masterpiece – so thick, quite sweet, but good on everything.
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Ingredients
- 1 teaspoon vegetable oil any neutral oil
- ½ sweet onion minced
- 2 cups low-sodium chicken broth
- ½ cup root beer
- 2 tablespoons cider vinegar
- ½ cup dark corn syrup
- ¼ cup molasses
- ¼ cup tomato paste
- ¼ cup ketchup
- 1 tablespoon brown mustard
- 1½ teaspoons hot sauce like Frank’s
- ¼ teaspoon garlic powder
- 1/8 teaspoon liquid smoke optional
Instructions
- Heat oil in a saucepan over medium-high. Add onion and cook until softened and fragrant, about 5 minutes.
- Whisk in all remaining ingredients except the liquid smoke.
- Bring to a boil, then reduce heat and simmer until thickened and reduced to about 2 cups, roughly 30 minutes.
- Stir in liquid smoke if using. Let cool, then refrigerate in an airtight container for up to 2 weeks.
