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The Kansas City Barbecue Sauce is born in the heartland of America!

Your homemade barbecue recipe adventure should start here, for a Kansas City barbecue sauce recipe that says "Americana".

Arguably Kansas City is considered the center for American style barbecue. This is due primarily to its long history as a major trailhead, during the 19th century, for the cattle drives from southwest, to the eastern markets via their large railroad center.

We (the "Cookin' Cousins", Bob n' Jack) believe that homemade barbecue sauce is the best barbecue sauce, and that anybody can follow one of these traditional style Kansas City barbecue sauce recipe ideas to get that "way-better-than-the-bottle" barbecue sauce.

Experiment with ingredients to make it uniquely yours, follow our Barbecue Rub Secrets advice on spices, and enjoy the wonderful experience of a homemade barbecue sauce!

Here is one we got some time ago, and although we never barbecue (cook) with any sauce ("mops" being the exception!), a "Finishing sauce" served as a side dish, is most appreciated by our ravenous guests.


Kansas City Barbecue Sauce


  • 2 cups Ketchup
  • 1/2 cup Dark brown sugar, firmly packed (easier to use Turbinado if you have it)
  • 1 tbsp Onion salt
  • 1-1/2 tsp Celery seeds
  • 1-1/2 tsp Garlic powder
  • 1-1/2 tsp Chili powder
  • 1 tsp Black pepper finely ground (Jack likes fresh ground, Bob doesn't care)
  • 1 tsp Cumin, ground
  • 1/2 tsp Cayenne powder
  • 1/4 cup White vinegar
  • 2 tbsp Mustard, plain old yellow table type
  • 1 tsp Lemon juice
  • 4 tbsp Butter

Some folks like to add some liquid smoke (about a teaspoon), but if you have barbecued your masterpiece low and slow over smoke, this would probably be a poor choice!

We cook our barbecue sauce like we do our barbecue our meat, low heat. This assures that the spices, and other ingredients, "meld" perfectly with no chance of burning.

So...combine all of the ingredients (sans butter) in a saucepan, bring to a simmer and cook for about 25-30 minutes, stirring occasionally. At the end, blend in the butter thoroughly.


Kansas City Barbecue Sauce II


  • 1 cup Ketchup
  • 1 tblsp Worcestershire sauce (preferably Lea and Perrins)
  • 1 cup Molasses
  • 1/4 cup Onion, chopped
  • 2 tbsp Brown sugar (Turbinado, if you have it)
  • 1 tbsp Garlic powder
  • 1 tsp Black pepper, fresh ground if you can
  • 1 tsp Cayenne pepper
  • 2 tbsp Lemon juice
  • 1 (8.0 ounce) can Tomato sauce
  • 2 tsp Salt

Some folks like to add some liquid smoke (about a teaspoon), but if you have barbecued your masterpiece low and slow over smoke, this would probably be a poor choice!

Blend all ingredients in a saucepan, bring to simmer for about an hour, stir occasionally.

Next...our all-time favorite "borrowed" recipe!


Remus' Kansas City Classic Sauce


Recipe By : Remus Powers, Originator of the Diddy-Wa-Diddy Sauce contest

  • 1 cup Ketchup
  • 1/3 cup Dark molasses
  • 1/4 cup White vinegar
  • 41/2 tblsp Black pepper
  • 1/2 tsp Hot pepper sauce
  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1/4 tsp Mace
  • 1/2 tsp Curry powder, oriental
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika

Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be heated or served at room temperature. 

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