“You ever wonder when god’s coming back with a lot of barbecue sauce?” -Chuck Palahniuk
The distance between Kansas City and my home in northeast Texas is approximately 540 miles. Thanks to our grocery store shelves, the renown, unique style of Kansas City BBQ sauce finally showed up in my hometown and, after some tweaking of several online recipes, I arrived at this recipe which I believe would make someone from Kansas City proud.
In addition to the numerous jars of sauce purchased from local grocers, several online recipes inspired this one, including one from www.gimmesomeoven.com … another from www.housewifehowtos.com … and finally, from Paul Kirk, a KC native who’s authored books on the subject and has recipes published all over the Internet.
1. I intentionally made this recipe mild … if you want some heat then add a few pinches to a teaspoon of cayenne pepper.
2. If this recipe is too sweet for you then you should reduce the Turbinado sugar from 1 cup to ¾ cup or less. If not sweet enough, then add more sugar.
3. If the sauce is too thin to your liking, then simmer the mixture (uncovered) an addition ten minutes in Step 3 of the instructions.
4. If you wish to add some more spices (i.e. ginger, celery seed, etc.), that’s okay BUT, do not lessen the acidic ingredients (i.e. tomato, vinegar, lemon juice) as this might adversely alter the ph level thus possibly making the canned product unsafe.
5. This sauce can be canned in glass jars. Process (following standard, acceptable safe canning techniques) in pint (or less) jars in a hot water bath for 20 minutes. The ph level of homemade BBQ Sauce MUST BE below 4.6 to be canned. This recipe typically tests a ph level of 3.1 to 3.2.
All Content © 2021 All Rights Reserved, J. Taylor, Marshall, TX
Assemble the ingredients
Combine and whisk all the ingredients together in a medium saucepan.
Cook over medium heat until the sauce reaches a boil, continue boiling for 10 minutes stirring constantly. Reduce heat and simmer gently, stirring occasionally for 20 minutes or until thickened to your liking.
Use the sauce immediately or refrigerate in a sealed container for up to 2 weeks.
This sauce can be canned in glass jars. Process (following standard, acceptable safe canning techniques) in pint (or less) jars in a hot water bath for 20 minutes (start timer once water reaches a full boil). The ph level of homemade BBQ Sauce MUST BE below 4.6 to be canned. This recipe typically tests a ph level of 3.1.