Homemade sweet-and-spicy Kansas City-style BBQ sauce made with tomato sauce, honey, molasses, red wine vinegar and a blend of spices. Thick, tangy, and balanced between sweet and smoky, this sauce is ideal for brushing on chicken, ribs, pork, beef or shrimp during the final minutes of cooking or serving as a flavorful condiment.
Kansas City BBQ Sauce
This homemade Kansas City BBQ sauce is quick and straightforward to make from scratch. Combine the ingredients in a saucepan, simmer gently for about 25 minutes, then cool and store. Because you control every ingredient, you can adjust sweetness, heat, and smokiness to your taste—unlike many commercial sauces that contain high fructose corn syrup.
Homemade BBQ Sauce
Making your own BBQ sauce means you can avoid unwanted additives and tailor the flavor. This recipe yields a thick, clingy sauce with the classic Kansas City profile: tomato-based, sweet, slightly tangy and smoky. It’s wonderful slathered on oven-baked ribs, brushed onto grilled chicken or pork in the last 10 minutes of cooking, tossed with pulled pork, or used as a dipping sauce for shrimp skewers and beef.
My daughter often uses this sauce on ribs she bakes in the oven: she applies a simple dry rub, bakes the ribs until tender, then brushes the sauce on toward the end of baking for that glossy, caramelized finish.
Kansas City BBQ Sauce Ingredients
The ingredient list looks long but requires no advance prep beyond measuring. Most items are pantry staples; simply add them to the pot and simmer.
- Tomato base: canned tomato sauce and tomato paste form the body of the sauce.
- Sweeteners: honey and molasses give the sauce its characteristic Kansas City sweetness and depth.
- Acid: red wine vinegar adds tang and balances the sweetness.
- Smoky note: liquid smoke (hickory) delivers a barbecue aroma; smoked paprika can be substituted if you prefer.
- Spices: cayenne, salt, black pepper, paprika, garlic powder, onion powder, cinnamon, and a touch of chili powder round out the flavor.
How To Make Kansas City BBQ Sauce
- In a large saucepan, combine all ingredients and bring to a gentle simmer over low heat.
- Maintain a low simmer for about 25 minutes, stirring occasionally, until the sauce has thickened and flavors have melded.
- Remove from heat and let cool to room temperature.
- Transfer to a clean jar or airtight container and refrigerate. The sauce keeps well for up to one week in the refrigerator, or freeze small portions for longer storage.
- To apply on grilled or baked items, brush the sauce on during the last 8–10 minutes of cooking so it sets and caramelizes without burning.
Variations and Substitutions
- Prefer mild? Omit the cayenne pepper or reduce the amount to taste.
- Want it less sweet? Reduce the honey, or swap some honey for less-sweet alternatives.
- No molasses on hand? Maple syrup will work in a pinch but molasses contributes the deep, traditional flavor.
- Skip liquid smoke if you don’t have it; smoked paprika adds a pleasant, smoky note instead.
- Red wine vinegar can be swapped with apple cider vinegar for a slightly fruitier tang.
Recipe Overview
Yield: about 2 cups + 2 tbsp (approximately 17 two-tablespoon servings).
Serving size: 2 tbsp. Prep time: 5 mins. Cook time: 25 mins. Total time: 30 mins.
Ingredients
- 1 1/3 cups tomato sauce
- 1/3 cup tomato paste
- 1/3 cup honey
- 1/2 cup plus 3 tbsp red wine vinegar
- 1/4 cup unsulfured molasses
- 2 tsp hickory liquid smoke (or similar)
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground cinnamon
- 1/8 tsp chili powder
Instructions
- Place all ingredients in a large saucepan and stir to combine.
- Simmer gently over low heat for 25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Remove from heat and allow to cool. Taste and adjust salt, sweetener or heat if desired.
- Store in the refrigerator in a sealed jar for up to one week, or freeze portions for longer storage.
- When using on grilled meats, brush the sauce on during the last 8–10 minutes of cooking to develop a glossy, caramelized finish.
Notes
Makes roughly 2 cups plus 2 tablespoons. Refrigerate for up to one week. Freeze in small containers or an ice cube tray for convenient single-use portions.
Nutrition (approximate per 2 tbsp)
Calories: 65 kcal • Carbohydrates: 17 g • Protein: 0.5 g • Fiber: 0.5 g • Sugar: 10 g • Sodium: 362 mg
More Ideas for Using This Sauce
Brush it on ribs or chicken for a sticky glaze, toss with shredded pork for sandwiches, drizzle over grilled shrimp skewers, or mix into burgers and meatloaf for extra depth. This versatile Kansas City-style BBQ sauce elevates simple grilled or roasted proteins and makes a flavorful dipping sauce for fries and roasted vegetables.
Photo credit: Jess Larson