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Barbeque Sauce: Kansas City
Nb persons: 0
Yield: 6 cups
Preparation time:
Total time:
Source: Amazing Ribs
2 tablespoons | American chili powder |
1 teaspoon | ground black pepper |
1 teaspoon | salt |
2 cups | ketchup |
1/2 cup | yellow ballpark-style mustard |
1/2 cup | cider vinegar |
1/3 cup | Worcestershire sauce |
1/4 cup | lemon juice |
1/4 cup | steak sauce |
1/4 cup | dark molasses |
1/4 cup | honey |
1 teaspoon | hot sauce, (chipotle flavored Tabasco) |
1 cup | dark brown sugar, (you can use light brown sugar if that's all you have) |
2 tablespoons | tamarind paste |
3 tablespoons | vegetable oil |
1 medium | onion, finely chopped |
4 medium cloves | garlic, crushed or minced |
Optional. If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 teaspoon of liquid smoke.
1) 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, brown sugar & tamarind paste. Mix them, but you don't have to mix thoroughly.
2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute 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.
You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.
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