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Smoky Kansas City Style Barbecue Sauce

A little smoky flavor enhances the taste of this classic barbecue sauce. Brush it on smoked ribs, grilled chicken, pork chops, or steaks, or stir it into baked beans.


about 4 cups
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup tomato paste
  • 1 tablespoon Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 1 1/2 cups hot water
  • 1/2 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/2 cup molasses
  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder
  • 1 teaspoon liquid smoke
  • Salt and ground black pepper


  1. Warm the vegetable oil in a large saucepan over medium heat.  Add onion and sauté until it is translucent, about 5-7 minutes. Add the garlic and cook one minute more. Add the next 9 ingredients and stir well to blend.  Bring the sauce to a simmer and cook for 35-45 minutes, adjusting the heat as needed to keep it a a simmer, until the sauce begins to thicken.
  2. Season to taste with salt and pepper.  Remove from the heat and let cool for about 10 minutes.  Purée the sauce in a blender, working in batches if necessary.  Let the sauce cool, and store it, covered, the refrigerator.
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Classic French Stocks and Sauces