This sauce is super versatile–it has a great base and there are a few variations you can try to mix things up a little. My favorite is the spiced variation–it tastes a lot like the sauce from my all-time favorite hole-in-the-wall barbecue joint and THAT is never a bad thing.
Ingredient Notes
This sauce is kind of a mish-mash of barbecue awesomeness–tomato paste, Worcestershire sauce, mustard, brown sugar, molasses, horseradish, apple juice, onions, garlic, yada, yada, yada…
Horseradish – Feeling a little iffy on the horseradish? Feel free to leave it out if you just can’t get on board, but know that’s it’s not an overwhelming flavor in the finished sauce, just gives it a bit of an extra kick. You can find prepared horseradish in the produce section, condiment aisle, or near the dips at your grocery store. Spiced Variation: Add a pinch of cinnamon, a pinch of cloves, and a pinch of cayenne pepper with the paprika.Smoky Variation: Substitute 1 tablespoon of smoked paprika for the paprika.
How To Make Kansas City Barbecue Sauce
Serving Suggestions
This barbecue sauce is meant for dipping, making it perfect for onion rings, chicken strips, or French fries. Brush it on Babyback Ribs or use it for barbecue beef or BBQ Pork Sandwiches. It’s delicious on these BBQ Pineapple-Bacon Burgers, on a barbecue chicken pizza, or these Old-Fashioned BBQ Chicken Legs.
Do I have to add the horseradish? Nope. It gives the barbecue sauce a little bite, but if you really don’t like horseradish, feel free to leave it out.Can I make this ahead of time? Absolutely. Allow the finished sauce to cool and store in an airtight container in the fridge for up to a week.
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