From the heartlands comes this Kansas City Barbecue Sauce recipe. In a city known for some of the best BBQ in the U.S., you won’t be disappointed with this BBQ sauce recipe that hits all the right flavor notes.
Key Points
- Kansas City BBQ sauce is thick, sweet, and tangy with a bit of spice.
- Simple pantry spices make it easy to whip up at home.
- Easy to make a large batch and store, making your BBQ routine stress-free.
Table of Contents
Kansas City BBQ Sauce That Sticks
This Kansas City BBQ sauce recipe brings that famous Midwest BBQ style right to your kitchen. Thick, sweet, tangy, with just enough heat, this sauce is the real deal.
It clings to baby back ribs, country-style ribs, BBQ chicken drumsticks, or even brisket like it was born for it.
Homemade Kansas City barbecue sauce beats any store brand, hands down. You know what’s in it, you can tweak the spice, and you’ll love that fresh taste.
Important Tip
- Measure the amount of finished sauce that you will need for your meat or poultry into a separate bowl before using.
- Discard any sauce that has come into contact with raw meat, like when using a pastry brush.
Ingredients You’ll Need
- Dark brown sugar for that deep molasses sweetness
- Onion powder and garlic powder are classic BBQ flavors
- Chili powder, black pepper, cayenne, and cumin add a warm, smoky backbone
- Celery seeds give a small but mighty flavor boost
- Ketchup is a classic Kansas City BBQ sauce base
- White vinegar and lemon juice for the tangy punch
- Yellow mustard adds zip and helps the sauce cling to the meat
- Liquid smoke is optional but helps capture that pit-smoked flavor
- Cold butter brings a rich, glossy finish
How to Make Kansas City BBQ Sauce
- In a medium saucepan, combine all the dry spices, ketchup, vinegar, mustard, lemon juice, and liquid smoke if you’re using it.
- Bring the mix to a boil over medium-high heat, stirring continuously.
- Turn the heat down to medium-low and simmer it for about 25 minutes. Stir occasionally until it thickens.
- Remove the sauce from the heat. Whisk in cold butter cubes until the sauce is smooth and glossy.
- Let it cool slightly, then brush it on slow cooker ribs, air fryer ribs, or smoked chicken.
If you’re planning a big barbecue, pair this with easy sides like bread and butter pickles or corn fries to keep your spread classic and easy.
Storing Your Sauce
This homemade Kansas City-style BBQ sauce stores easily.
- Refrigerator: Up to 2 weeks in a sealed jar
- Freezer: Up to 3 months in a tightly sealed container. Thaw overnight in the refrigerator before using.
Cook’s Tips
- Want it spicier? Add more cayenne or a splash of hot sauce
- Skip the liquid smoke if you’re using a real smoker or just don’t want that added taste
- Use quality ingredients, as this is the finishing touch to your meat
This classic Kansas City BBQ sauce recipe brings the heartland right to your backyard grill. Its sweet, tangy, and slightly smoky taste never fails. Make it ahead, keep a jar handy, and you’ll always be ready to turn out great BBQ.
For even more backyard ideas, check out my cooking pork at home guide or dig into beef recipes made simple for extra inspiration.
FAQs
What makes Kansas City BBQ sauce different?
Kansas City BBQ sauce is thicker and sweeter than Carolina or Texas sauce. Its tomato base and brown sugar make it rich and bold.
Can I use this on chicken?
Yes! It’s perfect for chicken, pulled pork, smoked brisket, or even burgers.
Does this freeze well?
Yes, freeze it for up to 3 months. Thaw overnight in the refrigerator before using.
📋Recipe
Kansas City Barbecue Sauce
Ingredients
- 1/4 cup firmly packed dark brown sugar
- 1-1/2 tsp onion powder
- 1 tsp kosher salt
- 3/4 tsp celery seeds
- 3/4 tsp garlic powder
- 3/4 tsp chili powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 cup ketchup
- 2 tbsp white vinegar
- 1 tbsp prepared yellow mustard
- 1/2 tsp fresh lemon juice
- 1/2 tsp liquid smoke optional
- 2 tbsp cold butter, cubed
Instructions
- In a medium saucepan over medium-high heat, combine the sugar, onion powder, kosher salt, celery seeds, garlic powder, chili powder, pepper, cumin, cayenne, ketchup, vinegar, mustard, lemon juice and liquid smoke. Cook, stirring, until boiling. Reduce heat to simmering and cook, stirring occasionally, 25 minutes or until mixture is thickened to your liking. Whisk in butter until incorporated into the sauce. Let cool slightly before using.The sauce can be used immediately or covered tightly and refrigerated up to 2 weeks or frozen up to 3 months.