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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 Ingredients:
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) |
Directions:
1. Heat oil in saucepan over medium-high heat until shimmering.
2. Add onion and cook until softened, about 5 minutes.
3. Whisk in remaining ingredients, except for liquid smoke, and bring to boil.
4. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour.
5. Stir in liquid smoke, if using.
6. Sauce can be refrigerated in airtight container for up to 1 week.
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