Kansas City Style BBQ Sauce
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Kansas City’s contribution to the world of barbecue is bold, unapologetically sweet, and rooted in tradition. This thick, tomato-based sauce traces its legacy to the smokehouses lining the streets of Missouri, where pitmasters perfected the balance of sweetness from molasses and brown sugar with a sharp tang of vinegar and mustard. What sets this version apart is the final kiss of hickory smoke—it’s not just stirred on the stovetop, it’s smoked directly in the pit, letting the flavor of real wood do the work. Rich, sticky, and vibrant, this sauce captures the very soul of Kansas City barbecue.
Smoked Kansas City BBQ Sauce with Molasses, Mustard, and Hickory
Rated 5.0 stars by 1 users
Category
Sauce
Cuisine
American
Author: Glenn Connaughton
Glenn Connaughton
Servings
3 1/4 cups
Prep Time
10 minutes
Cook Time
1 hour
Calories
55
This is not your average backyard BBQ sauce. It’s a true Kansas City original—sweet, tangy, and full-bodied—with a base of ketchup, molasses, and brown sugar that caramelizes beautifully on everything from ribs to burnt ends. Yellow mustard and apple cider vinegar keep the sweetness in check, while chili powder and a pinch of cayenne add a slow-building warmth. What makes this sauce stand out is the hour it spends soaking up real hickory smoke in the pit. It’s a technique that brings a depth of flavor no bottle can match and no shortcut can replicate. Once you’ve made it this way, there’s no turning back.
Ingredients
- 2 tablespoons butter
- 1 small white onion, diced
- 2 cups ketchup
- 1/3 cup dark brown sugar
- 1/3 cup molasses
- 1/4 cup apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon granulated garlic
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
Directions
- Preheat the Smoker: Set your smoker to 250 degrees Fahrenheit using hickory wood chunks for smoke.
- Sauté the Onion: In a medium oven-safe saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Make the Sauce Base: Stir in the ketchup, dark brown sugar, molasses, apple cider vinegar, yellow mustard, granulated garlic, chili powder, black pepper, and cayenne. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
- Smoke the Sauce: Transfer the saucepan to the smoker. Smoke uncovered for 1 hour, stirring every 10 minutes to develop flavor and prevent sticking.
- Blend Until Smooth: Remove from the smoker and let the sauce rest for 30 minutes. Carefully transfer to a blender and pulse until smooth.
- Store the Sauce: Pour the sauce into a mason jar or airtight container. Refrigerated, it will keep for up to 2 weeks.
Recipe Note
This smoked Kansas City BBQ Sauce proves that when you take the time to do it right—letting hickory wood infuse your sauce low and slow—there’s no need for shortcuts or bottled substitutes. The flavor is layered and complex, with just the right amount of sweetness, tang, and subtle heat. It’s the kind of sauce that makes ribs shine, pulled pork pop, and barbecue lovers ask for seconds. Whether you’re cooking for a crowd or bottling it for your own stash, this one earns its place at the table. Explore more bold, from-scratch recipes at Revolution Barbecue and bring the smoke home.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (43 grams)
Calories 55,
Fat
1 grams,
Carbs
12 grams,
Polyunsaturated Fat
0 milligrams,
Monounsaturated Fat
0 milligrams,
Potassium
110 milligrams,
Sugar
10 grams,
Sodium
200 milligrams,
Iron
2 milligrams
