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Kansas City Barbecue Sauce

Kansas City Barbecue Sauce


   Kansas City Barbecue is more in depth than just a menu item or a preparation method. It is more of an institution, rich with culinary tradition and history. Kansas City’s barbecue craze can be traced back to the early 1920’s. Henry Perry started barbecuing in an outdoor pit adjacent to his streetcar, with food served in newspaper. With Kansas City’s reputation as a renowned stockyard and the boom of meat-packing business it was an ideal migration destination for pit masters in search of work. together their talents, flair, and distinctive tastes create an eclectic barbecue culture. Now Kansas City barbecue enthusiasts can satisfy their cravings with a plethora of different dishes, from pork and lamb ribs to brisket, burnt ends, pork shoulder, ham, and even Jackfruit.


Kansas City Barbecue sauce

Yields 2 1/2 cups;

This should be enough for 10-20 chicken legs, 4 racks of ribs, or a pork shoulder



  • 2 Cups tomato sauce or ketchup
  • 1/2 cup Apple juice
  • 1/2 cup Apple cider vinegar
  • 1/2 cup Brown sugar
  • 5 Tbsp Butter
  • 3 Tbsp Paprika
  • 2 Tbsp Chili powder
  • 1 Tbsp Chili powder(optional)
  • 4 finely chopped cloves of garlic
  • 1/2 Medium onion, finely chopped
  • Salt to taste
  • Cayenne to taste


  1. Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes.
  2. Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours.
Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder





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