Quarantine Sauce Series: Barbecue Sauce – Kansas City style

Barbecue Sauce is a tomato or ketchup-based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato or ketchup-based on sweet, sour, and smoky elements. Barbecue sauce can be added to the meat before, during, or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.

Photo by Gerald Jake Abangan on Pexels.com


  • 1 cup (235 mL) ketchup
  • 6 tablespoons (90 mL) Worcestershire sauce
  • 4 tablespoons (60 mL) butter or margarine
  • 3 tablespoons (45 mL) white vinegar
  • 1 tablespoon (15 mL) plain prepared mustard
  • 3 tablespoons (45 mL) finely minced yellow onion
  • 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
  • 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
  • 1/2 cup (120 mL) brown sugar
  • 1 tablespoon (15 mL) granulated sugar
  • 1 teaspoon (5 mL) salt

Makes 2 cups (470 mL) of sauce.


  1. Combine all ingredients in a saucepan.
  2. Mix well.
  3. Simmer over low heat for 20-minutes, stirring occasionally.
Photo by Skitterphoto on Pexels.com


This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye.


  • Keep refrigerated
  • Add to meat near the end or after cooking to avoid burning sauce because of sugar content.

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Author: FoodMady

Just mad about food, real inspiration for Foodamdy :D

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