Kansas City Style Hot'n'Tangy BBQ Sauce Recipe

kc_sauce_recipe.md

Kansas City Style Hot'n'Tangy BBQ Sauce Recipe

This is a spicy, tangy take on AmazingRibs.com's KC-style sauce. It's as close to Johnny Trigg's original sauce as I can get.

Yields about 6 cups

Ingredients

Dry

• 2 tablespoons American chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon table salt
• 1 teaspoon tumeric

Wet

• 1 1/2 cups ketchup
• 1/2 cup sriracha
• 1/2 cup yellow ballpark-style mustard
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/4 cup lemon juice
• 1/4 cup A-1 steak sauce
• 1/4 cup dark molasses
• 1/8 cup Sauer's BBQ sauce (optional)
• 3 tablespoons tamarind extract
• 3/4 cup honey
• 2 teaspoons Joyce's hot sauce
• 1 cup dark brown sugar

Saute

• 3 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 medium cloves of garlic, finely chopped

Directions

1. Combine dry ingredients in small bowl.
2. Combine and mix wet ingredients.
3. Heat oil in large saucepan at medium.
4. Add onion, cook about 5 minutes until translucent.
5. Add garlic, cook another minute.
6. Add dry mixture and cook for two minutes.
7. Add wet ingredients.
8. Cook uncovered at same temperature, avoiding a boil, for 15 minutes.
9. Transfer to a storage container and hit it with the immersion blender to break up chunks of garlic and onion.
10. Cool and store, keeps for a while!