Kansas City Style Barbecue Sauce Food

RIBS WITH KANSAS CITY BARBECUE SAUCE

Steps:

• Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 teaspoon salt and 1 teaspoon black pepper in a bowl. Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes.
• Make the ribs: Soak 1 heaping cup hickory, mesquite or apple-wood chips in water, at least 30 minutes. Prepare a grill for indirect cooking over medium-low heat (about 250 degrees F): On a charcoal grill, bank the coals to one side; on a gas grill, turn on only one side of the burners. Cover the grate on the cooler side of the grill with aluminum foil. Close the grill lid. Position the ribs on a cutting board, meat-side down. Slip a small knife between the bone and membrane, then gently pull off the membrane. Sprinkle the racks with 1 teaspoon each salt and black pepper on both sides. Drain the wood chips. For a charcoal grill, scatter the chips directly over the hot coals; for a gas grill, put the chips in a smoker box and position over direct heat. Put the ribs meat-side up on the foil on the cooler side of the grill. Close the grill lid; bring the temperature back up and cook the ribs, undisturbed, 3 hours. (For a charcoal grill, adjust the vents, or add more hot, ashed-over coals as needed to maintain consistent heat.) Remove the ribs and close the lid. Wrap each rack tightly in foil, then return to the cooler side of the grill, meat-side down; close the lid and grill 2 more hours. Remove the ribs and carefully unwrap. Return to the cooler side of the grill, meat-side up; cook, basting generously with the sauce halfway through, until the meat is tender, about 1 more hour. Remove the racks and let rest a few minutes before slicing. Serve with the remaining sauce. Photograph by Con Poulos

SWEET AND STICKY BBQ SAUCE (KANSAS CITY STYLE)

Steps:

• Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.

KANSAS CITY BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in a saucepan over medium heat. Stir constantly for 5 minutes.
• Reduce heat to low and simmer for 20 minutes, stirring occasionally. The sauce should be good and thick.
• Remove pot from heat and allow the sauce to cool for 10 to 15 minutes before using it. If making ahead of time, cool sauce for 30 minutes and then store in an airtight container.
• Enjoy!

RATTAN DIRECT

Steps:

• 1 Skin the meat and cover with the salt. Place in the fridge for at least 2 hrs. 2 Light the barbecue with about 12 briquettes on one side. 3 Place a tin of water on the other side and add a rack with an oven thermometer. The fire is ready at 225F. 4 Mix the rub ingredients together and rub the meat all over. Place the meat on the rack and close the lid. 5 This stage could take between 4 to 6 hours, until a meat thermometer reads 150F. 6 Wrap the meat in foil and place back on the rack. Close the lid once more. 7 Cook the meat this way until the thermometer reaches 203F, just beyond the red zone on the thermometer. It can take between 1 and 2 hours. 8 Make the sauce over the hot side of the barbecue, or indoors if you prefer. Heat the oil in a saucepan and add the shallots, garlic and salt. Stir until translucent. 9 Add the paprika and black pepper; stir. 10 Add the rest of the ingredients, stir, and simmer until thick. About 15 minutes. Leave aside to cool. 11 When the meat is up to temperature, push the rack to the hot side of the grill. Remove the foil and grill on each side for 5 or 10 minutes to crisp up the bark. 12 Serve thinly sliced with the sauce and any other barbecue sides such as corn, coleslaw, potato salad.

KANSAS CITY BARBECUE SAUCE

Steps:

• In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 2 to 3 minutes. Add ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, cayenne, and lemon juice. Bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes. Carefully transfer mixture to a blender and puree until smooth. Sauce can be cooled completely and refrigerated in an airtight container for up to 2 weeks.

KANSAS CITY STYLE BARBECUE SAUCE

Steps:

• In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
• Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
• Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
• Sauce will keep about a week in the refrigerator, or up to four months if frozen.

KANSAS CITY BARBECUE

Steps:

• Combine all ingredients in shaker and use as "rub" on the following meats.
• Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
• Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

KANSAS CITY STYLE BARBECUE SAUCE RECIPE

Steps:

• Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
• Finely chop the onion and crush or mince the garlic cloves.
• Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
• Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.
• Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

KANSAS CITY BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

KANSAS CITY-STYLE BARBECUE SAUCE

Steps:

• Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.
• Photograph by Andrew Purcell

KANSAS CITY BBQ SAUCE

Steps:

• 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.

KANSAS CITY-STYLE BBQ SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

FRIED EGGS WITH KANSAS CITY-STYLE BARBECUE SAUCE FOR 1

Steps:

• Heat up a skillet on medium heat then add the olive oil.
• Arrange the arugula leaves on a plate.
• Gently crack the egg(s) and lightly fry for 3 minutes, or to your preference.
• Carefully arrange the fried egg on the arugula leaves.
• Spoon barbecue sauce on and around the egg and greens.
• Grate cheese on top followed by a garnish of fresh cilantro.
• Season with cracked black pepper.

KANSAS CITY BBQ SAUCE

Steps:

• Whisk together ketchup, vinegar, and lemon juice in a large bowl until combined. Whisk in sugar, chili powder, salt, celery seeds, cayenne, and garlic powder until smooth. Store in an airtight container in refrigerator up to 1 week.

KANSAS CITY RIB SAUCE

Steps:

• Gather the ingredients.
• Heat the oil in a medium saucepan. Add garlic and cook over medium-high heat for 20 seconds. Take care not to burn the garlic.
• Add the remaining ingredients-ketchup, water, cider vinegar, brown sugar, paprika, chili powder, and cayenne, and reduce the heat to medium. Simmer on low for 13 to 15 minutes until thickened. Stir occasionally. Watch for burning and reduce the heat or take it off of the burner, if needed.
• Remove the sauce from the heat and let it cool for 5 minutes before using on ribs.
• Prior to using the sauce on the ribs, set some sauce aside for a table sauce.

KANSAS CITY BARBECUE SAUCE

Steps:

• In medium saucepan cook onion and garlic in hot oil until onion is tender. Stir in remaining ingredients. Bring to boiling, reduce heat. Simmer, uncovered, about 30 minutes or until desired consistency. Stirring occasionally.
• To use, brush meat with some sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Makes about 1 1/3 cups.

KANSAS CITY STYLE BARBECUE SAUCE

Steps:

• Place all ingredients in a large saucepan over medium heat until bubbly and mix well.
• Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer; for a thinner sauce, less time is needed. Sauce can also be thinned by using a bit of water.
• Brush sauce onto any kind of meat during the last 10 minutes of cooking.
• Store in a tightly sealed container in the refrigerator.