Big Al's K C Bar-B-Q Sauce

"This Kansas City-style sauce is sweet and smoky with a little bite."
photo by Alan A. photo by Alan A.
photo by Alan A.
Ready In:




  • In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.
  • Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
  • Reduce heat to low, and simmer for up to 20 minutes.
  • For thicker sauce, simmer longer, and for thinner, less time is needed.
  • Sauce can also be thinned using a bit of water if necessary.
  • Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Questions & Replies

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  1. Busters friend
    Used this to cook up 4 lbs of chicken wings in the slow cooker. Did leave out the butter as the wings render up plenty of fat. What a great sassy recipe! Substituted a pint of habanero salsa we canned last summer as I am short on tomato sauce & it added a nice smokiness & a little more heat. Finished the wings in 425 degree F oven just to crisp them a bit. Served with Roquefort dressing, celery sticks & extra Bar-B-Q sauce on the side. Awesome game gnoshes! Thanks for the keeper Bar-B-Q sauce recipe!
  2. Cookout Mark
    For my first batch, just to try it out, I made the mistake of cutting the recipe in half. I made another full batch within days. Everone who's tried this sauce has complimented on the flavor. Great on everything! I do a lot of slow Bar-B-Q and will be using this one a lot from now on! The cayenne pepper really delivers a good bite!


The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="" border="0" alt="Photobucket"><a href="¤t=tish3.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a><img src="" border="0" alt="Photobucket"> <img src=""> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
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