Kansas City Sweet-and-Smoky Tomato Barbecue Sauce

Steps

1. Step 1

   Grate the onion on the large holes of a box grater until you have 1/2 cup of pulp and juice, and grate or finely mince the garlic. Grating instead of chopping lets the onion melt into the sauce so it stays smooth.

   5 min

   • 1/2 cup yellow onion
   • 3 cloves garlic
2. Step 2

   Melt the butter in a medium saucepan over medium heat. Add the grated onion and garlic and cook, stirring often, until the raw smell is gone and the mixture looks soft and golden, about 5 minutes. Don't let the garlic brown.

   5 min

   • 2 tbsp unsalted butter
   • 1/2 cup yellow onion
   • 3 cloves garlic
3. Step 3

   Add the ketchup, brown sugar, cider vinegar, water, molasses, Worcestershire, mustard, smoked paprika, black pepper, cayenne and salt. Whisk until smooth and the sugar has dissolved.

   3 min

   • 1 1/2 cups ketchup
   • 1/2 cup packed dark brown sugar
   • 1/3 cup apple cider vinegar
   • 1/4 cup water
   • 2 tbsp molasses
   • 1 tbsp Worcestershire sauce
   • 1 tbsp yellow mustard
   • 1 tbsp smoked paprika
   • 1/2 tsp black pepper
   • 1/4 tsp cayenne pepper
   • 1/2 tsp kosher salt
4. Step 4

   Bring to a bare simmer, then turn the heat to low. Cook uncovered, stirring every few minutes and scraping the bottom, until the sauce is glossy and thick enough to coat the back of a spoon, 20 to 25 minutes. Partly cover with a lid if it spatters.

   25 min, hands-off

5. Step 5

   Taste and adjust: a splash more vinegar if it's too sweet, a spoonful more brown sugar if it's too sharp, more salt if it tastes flat. Let cool for 15 minutes before using, then brush onto ribs, burgers or meatloaf during the last few minutes of cooking so the sugar doesn't burn.

   15 min, hands-off

6. Step 6

   Transfer to a jar and refrigerate for up to 2 weeks. The sauce thickens as it chills; thin with a little water if needed.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026