Kansas City BBQ Sauce

    35 min

    This Kansas City BBQ sauce is sweet and smoky with a little bite. Kansas City is famous for its barbecue restaurants, with a specific style of sauce. You'll never buy a bottle of BBQ sauce again after making this easy but impressive recipe. Once you've procured all of the ingredients, it's easy to whip up anytime.

    1185 people made this

    Makes: 1 to 1.5 litres BBQ sauce

    • 500g ketchup
    • 500g passata
    • 250g dark brown soft sugar
    • 300ml red wine vinegar
    • 160g black treacle
    • 4 teaspoons liquid smoke flavouring
    • 2 tablespoons butter
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon chilli powder
    • 1 teaspoon paprika
    • 1/2 teaspoon celery seed
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1 teaspoon coarsely ground black pepper

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan over medium heat, mix together the ketchup, passata, dark brown soft sugar, wine vinegar, treacle, liquid smoke and butter. Season with garlic granules, onion powder, chilli powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
    2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

    Liquid smoke flavouring

    Liquid smoke flavouring is available online or in some specialty shops. In a pinch, you could skip it in this recipe and still get delicious results.

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    Reviews & ratings
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    Reviews in English (1032)


    I LOVE, LOVE, LOVE this sauce!!!! This will be "one and only" BBQ sauce from now on. It's thick, sweet and spicy and beautiful in color! To try it out..first I cut the servings to 12. I followed the scaled measurements except only used a pinch of cayenne and chili powder. Concern was it may be too spicy for kids. I did not have celery seed, so I had to leave it out. If you like a sweet and spicy sauce you must try this recipe. I will use this on chicken, pulled pork and ribs. UPDATE: I've made this again using the celery seed and think I like the taste without it. Also for a nice thick sauce it is necessary to simmer on low for at least 20 minutes.  -  06 May 2008  (Review from Allrecipes US | Canada)


    Great! For anyone who like's sweet baby rays brand barbeque sauce, this is it! And advice to anyone wanting to make it, don't leave out the liquid smoke! I didn't have any, so I was just going to leave it out, but then my Dad offered to buy me some and when we added it it was SO much better and really added to the flavor. Only suggestions are that oil can be substituted for the butter or left out alltogether, the molasses can be reduced and it's still sweet, and the chili powder, cayenne, and pepper should probably be doubled. Red pepper is also wonderful for the flavor.  -  11 Jun 2007  (Review from Allrecipes US | Canada)


    This is a GREAT sauce! I am catering a wedding reception the end of this month and needed a sauce I could call my own, so my kitchen was tore up from the floor up! I measured the spices and saved them for later, then I mixed up the liquids over a slow flame, I did not have any red wine vinegar, but I did have some marsala I mixed 1/4c. and the balance I used of white vinegar, I did not add the butter, I figured the fat from the meat would be enough and I wanted it to have some table time. The sauce tasted good but it had no depth, I only used 3 teaspoons of liquid smoke, and let it simmer for a while. Once I added the spices it was the bomb! This is the best sauce I have ever tasted. The spices are fantastic!! Whoever thought cinnamon would work in a bbq sauce? I told my husband, we have to go get a piece of meat to go with the sauce. Thanks for sharing, this is great!! I also simmered it for about 1 1/2 hours to thicken, Uuummm finger licken good!! I will serve it with pulled pork and baked chicken, I am sure you could serve this with fingernails, and toe-jams.it is so goooood!  -  13 Sep 2006  (Review from Allrecipes US | Canada)