This homemade Kansas City Barbecue Sauce boasts a sweet and tangy flavor that makes a backyard dinner feel truly special. It's thick, rich, and comes together with pantry staples. No fresh onion or garlic to chop and no extra steps to slow things down.
I tested this recipe multiple times, comparing the most popular versions and fine-tuning the flavor so it doesn't taste like ketchup or get overwhelmed by molasses. A bit of tomato paste adds depth, while vinegar, brown sugar, and bold seasoning bring balance and body, with smoky and spicy notes that deliver classic Kansas City BBQ flavor.
It's a simple from-scratch barbecue sauce that thickens beautifully and gets even better after a night in the fridge.
If you are planning a whole backyard feast? Add a few make-ahead sides and finish the meal with something light and refreshing, like a No-Bake Peach Cheesecake Pie.
Helpful Ingredient Notes
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Ketchup: Ketchup is the classic base for Kansas City-style barbecue sauces, and I've gotten the best results with standard brands like Heinz or Hunt's. “No sugar added” versions can make the sauce taste too acidic and flat, so I don't recommend them in this case.
- Molasses: Make sure to use unsulfured molasses (like Grandma's Original). Blackstrap molasses is too bitter and will throw off the flavor balance.
- Apple Cider Vinegar: I tested both ¼ cup and ⅓ cup, and the ⅓ cup was the clear winner, adding just enough tang to balance the sweetness without making the sauce taste too sharp.
- Cayenne Pepper: I originally tested this with ½ teaspoon, and while it tasted great, it was definitely on the spicy side. If you want heat, go for it, but ¼ teaspoon gives the sauce gentle warmth without making it spicy. You can leave it out entirely if you're sensitive to heat.
Tips to Make BBQ Sauce from Scratch
- Use a whisk to incorporate the tomato paste and spices. It will help you avoid small clumps fully.
- The sauce will look pale and loose at first, but as it simmers, it will thicken and the color will deepen.
- Simmer over low heat to prevent scorching the sugars, which can make the sauce bitter.
- Scrape the edges of the pan as you stir, so the sauce doesn't stick and burn.
Make Ahead⏳
The flavors of Kansas City-style barbecue sauce balance and deepen over time. It's best to make it a day in advance, if you can.
The sauce is done when it darkens in color, thickens slightly, and has a rich aroma. It should coat the back of a spoon and slowly drip off.
Let it cool, then refrigerate it overnight to allow the flavors to meld.
The next day, you'll have the best Kansas City BBQ Sauce, perfect for brushing onto ribs, smoked chicken, pulled pork, burnt ends, or brisket during the last 10 minutes of cooking. Serve extra on the side, or use it as a dip for chicken wings and fries.
More BBQ Recipes
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Recipe
Kansas City-Style BBQ Sauce Recipe
Recipe by:Ingredients
- 2 cups (475 ml) ketchup
- ½ cup (110 grams) dark brown sugar packed
- ⅓ cup (80 ml) apple cider vinegar
- ¼ cup (80 grams) unsulfured molasses
- 2 tablespoons (2 tablespoons) tomato paste
- 1 tablespoon (1 tablespoon) Worcestershire sauce
- 1 teaspoon (1 teaspoon) dijon mustard
- 1 tablespoon (1 tablespoon) smoked paprika
- 1 ½ teaspoons (1.5 teaspoons) chili powder
- 1 ½ teaspoon (1.5 teaspoon) black pepper
- 1 teaspoon (1 teaspoon) kosher salt
- 1 teaspoon (1 teaspoon) garlic powder
- 1 teaspoon (1 teaspoon) onion powder
- ¼ teaspoon (0.5 teaspoon) cayenne pepper
Instructions
- In a medium saucepan, whisk together all ingredients until smooth.
- Bring to a gentle boil over medium heat.
- As soon as it begins to boil, reduce the heat to low and simmer, uncovered, for 20–30 minutes, stirring occasionally, until the sauce has thickened and becomes glossy. (Note: The sauce may pop and splatter as it cooks. A splatter screen helps keep things tidy, or you can stay close and stir it when it starts to bubble.)
- Let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to allow the flavors to fully develop.
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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