Gates & Son's KC BBQ Sauce

Mysterygirl's Note:

This from the restaurant in KC. I got the recipe when Mr Gates was on Martha Stewart.

• Total Time: 5 mins
• Prep Time: 0 mins
• Cook Time: 5 mins

Ingredients:

Yield: 3 quarts

• 1 cup sugar
• 1/4 cup salt
• 2 tablespoons celery seeds
• 2 tablespoons ground cumin
• 2 tablespoons ground red pepper
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 2 quarts ketchup
• 2 cups apple cider vinegar
• 1 1/2 teaspoons liquid smoke
• 1 teaspoon lemon juice

Directions:

1. In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.
2. Set aside.
3. In a large bowl, combine remaining ingredients.
4. Add dry ingredients, and mix well.
5. Serve warm or at room temperature.
6. Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.

Reviews

[Chef #755312]

Excellent recipe and VERY close to the real thing. I added a 1/2 tsp black pepper, 1/2 cup water and simmered it on the stove for 5 minutes and it is almost perfect in my opinion. Thanks very much for sharing this recipe! I have wanted it for years!!

[Chef #1058695]

I love this recipe and saw Mr. Gates on Martha Stewart's show making this. I did add water to my recipe because I felt it was too thick. I think he did this as well on the show. I love this website, it is so accurate unike other websites. For example, if you ask for the highest rated recipe for barbecue sauce, you get just that. Not everything that was cooked with barbecue sauce. Foodchannel is the worst. Thanks recipezaar!

[Chef #1254308]

This is a fabulous recipe that tastes very close to Gates & Sons. Nice spice, but not too much for most people. Right after mixing my taste testers thought it was too ketchupy. It's better the next day as the flavors meld. I used a KC Rib Rub that I found on About.com, marinated the ribs 24 hours, then baked them for an hour at 350 degrees. Finish them on the grill with this sauce. I received rave reviews, even from those who consider themselves rib connoisseurs! Makes a lot, but you'll use a lot, too!