Cooking Blog

Kansas City Barbecue Sauce
Chef Jim Gray

Ingredients:

2 tsp. vegetable oil
1 medium onion, finely diced or minced
4 cups low sodium chicken broth
1 cup root beer
1 cup apple cider vinegar
1 cup dark corn syrup
1/2 cup dark molasses
1/2 cup tomato paste
1/2 cup ketchup
2 Tbsp. spicy brown mustard
1 Tbsp. Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. liquid smoke

Method:

Heat oil in a large, deep saucepan. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients except for liquid smoke. Bring to a boil, then reduce to a simmer and continue cooking until mixture is thick and has reduced to about 4 cups – about an hour. Stir in liquid smoke.

Sauce can be refrigerated in an air-tight container for up to two weeks.

See the original post:
Recipe Video: Kansas City Barbecue Sauce

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This entry was posted on Thursday, May 29th, 2008 at 6:34 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.