Rating: 5 stars
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I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.


Read the full recipe after the video.

Recipe Summary

5 mins
5 mins
3 cups


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.


Chef's Notes:

Try to use good ketchup. I typically go for the corn syrup-free version of America's most popular brand.

You can use sweet paprika instead of smoked.

Sauce does not need to be cooked if it's going to be used as a glaze for things like barbecued ribs and grilled chicken, but if it's going to be used as a condiment, then bring to a simmer over medium-high heat, stirring occasionally. Turn off heat and allow to cool before storing in the fridge.

Nutrition Facts

45 calories; protein 0.4g; carbohydrates 11.6g; fat 0.1g; sodium 226mg. Full Nutrition