Steven Raichlen's Barbecue! Bible

Sweet and Smoky Barbecue Sauce in the Style of Kansas City

Recipe by Steven Raichlen

Photo credit: Richard Dallett

  • Yield: About 5 cups

  • 6 tablespoons dark brown sugar
  • ½ cup cider vinegar
  • ¼ cup molasses
  • ¼ cup honey
  • ¼ cup Worcestershire sauce
  • 2 tablespoons dark rum
  • 2 tablespoons yellow mustard
  • 1 tablespoon chili powder
  • 2 teaspoons liquid smoke
  • 2 teaspoons black pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 4 cups ketchup
  • Salt and freshly ground black pepper to taste (about ½ teaspoon of each)

Step 1: Combine all the ingredients, minus the ketchup, in a large, deep, heavy saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring steadily, 5 minutes. Stir in the ketchup and bring to a boil. (Cover your stirring hand with a grill glove as the ketchup has a tendency to spatter.)

Step 2: Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored, about 30 minutes, stirring often. Transfer the sauce to clean jars and let cool to room temperature. Refrigerate until serving. The sauce will keep for several weeks.


How to use: As you would any barbecue sauce, that is to say, brushed on pork, ribs, and chicken towards the end of cooking and spooned freely over your favorite barbecue at the table.