Ask most Americans (other than Southerners and Texans) to describe the perfect BBQ sauce and they’ll evoke a thick, sweet, deep-red, ketchup-based sauce with a subtle tang of vinegar. This is that sauce. Barbeque is serious business in Kansas City. The motto of the Kansas City Barbeque Society, where this recipe comes from, is “Barbecue – it’s Not Just for Breakfast.”

Sweet and Smoky Barbeque Sauce

This BBQ sauce is incredibly versatile and is great slathered over all types of ribs, pulled pork, grilled chicken, added to baked beans, or used as a dip or a baste.

5 from 2 votes

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Course: BBQ, Condiment, Sauce

Cuisine: American, American Southwest, North American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: cups

Author: My Hungry Traveler

Equipment

Large saucepan or pot

Ingredients

6 tbsp Dark brown sugar
½ cup Apple cider vinegar
¼ cup Molasses
¼ cup Honey
¼ cup Worcestershire sauce
2 tbsp Dark rum
2 tbsp Yellow mustard
1 tbsp Liquid smoke
1 tbsp Chili powder
2 tsp Black pepper
2 tsp Garlic powder
1 tsp Ground allspice
¼ tsp Ground cloves
32 oz Ketchup
Kosher salt and fresh ground pepper, to taste

US Customary – Metric

Instructions

Combine all the ingredients, except ketchup, in a large saucepan or pot over medium heat. Bring to a boil and cook for 5 minutes, stirring continuously to combine everything. Stir in ketchup and bring to a boil, partially cover to keep splatter from painting everything nearby. Adjust salt and pepper to taste. Remove cover and reduce heat to low. Gently simmer the sauce until it turns a deep red and thickens, about 30 minutes. Use right away or cool slightly and put in a sealed container (empty ketchup bottle?) and refrigerate for months.