Kansas City Barbecue Sauce
This Kansas City barbecue sauce is a thick, sweet and tangy red sauce built from pantry staples and finished in one pan. Molasses gives it a dark, slightly bitter sweetness that plain sugar cannot, while soy and Worcestershire add savory depth under the ketchup base. Two tablespoons of cayenne supply steady heat. It makes a large batch, and because it keeps for two months in the fridge, you can brush it on ribs, chicken or burgers all season.
Instructions
Pour the ketchup, molasses, Worcestershire sauce, soy sauce, cider vinegar and cayenne into a large saucepan. Stir to blend the ingredients.
Set the pan over high heat and bring the mixture to a boil.
Cook for 15 minutes, stirring often so the thick sauce does not catch on the bottom of the pan. It is ready when it has cooked down slightly and the flavors have melded.
Let the sauce cool completely. Transfer it to a nonreactive container, such as glass, and keep it refrigerated for up to 2 months.
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