Prep 10 mins
Cook 1 hr
Kansas City barbecue sauce is very sticky, sweet, and smoky—far more so than most tomato-based sauces. An extra-thick sauce. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking. From America's Test Kitchens
- 2 teaspoons vegetable oil
- 1 onion, minced
- 4 cups low sodium chicken broth
- 1 cup root beer
- 1 cup cider vinegar
- 1 cup dark corn syrup
- 1⁄2 cup molasses
- 1⁄2 cup tomato paste
- 1⁄2 cup ketchup
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon liquid smoke (optional)
- Heat oil in saucepan over medium-high heat until shimmering.
- Add onion and cook until softened, about 5 minutes.
- Whisk in remaining ingredients, except for liquid smoke, and bring to boil.
- Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour.
- Stir in liquid smoke, if using.
- Sauce can be refrigerated in airtight container for up to 1 week.