Kansas City barbecue sauce is a regional barbecue sauce originating from Kansas City, Missouri. It rose to popularity and became synonymous with Kansas City thanks to Henry Perry, who is known as the “Father of Kansas City Barbecue”. Kansas City barbecue sauce has a tomato base, is thick, sweet, and sticky, with a balance of tanginess, smokiness, and savory flavors.
A Brief History of Kansas City Barbecue Sauce
Kansas City barbecue sauce has its origins in the early 1900s when Henry Perry first opened his barbecue restaurant in a segregated area of downtown Kansas City. Perry, who had learned about barbecue from a childhood in Memphis, Tennessee, tweaked the Memphis-style barbecue recipe to better suit local tastes in Kansas City.
His sauce had a tomato base, with added molasses or brown sugar to sweeten it. It also contained vinegar, spices, and pepper for tang and heat. As Perry’s restaurant gained popularity, the distinctive Kansas City-style barbecue sauce became well-known.
After Perry’s death in 1940, former employees and others copied his sauce recipe and opened their own barbecue restaurants. Two Kansas City sauce styles emerged – the sweeter, thicker varieties and thinner, tangier sauces. But they all shared that sweet tomato base Perry first popularized.
Arthur Bryant and George Gates were two of Perry’s apprentices who opened famous Kansas City barbecue joints using Perry’s sauce as inspiration. Bryant’s and Gates’ restaurants cemented Kansas City as a barbecue destination, and their sauces brought the Kansas City style to national recognition.
Today, Kansas City barbecue sauce is used on ribs, brisket, pulled pork, chicken, turkey, and other classic barbecue meats. Though recipes vary from chef to chef, the best Kansas City sauces balance sweet, tangy, smoky, and savory flavors. They have become an essential part of Kansas City BBQ tradition.
Distinctive Features of Kansas City Barbecue Sauce
There are several key features that distinguish authentic Kansas City barbecue sauce:
Tomato Base
Unlike some regional barbecue sauces that use vinegar or mustard as the base, Kansas City sauces start with tomato sauce, tomato paste or ketchup. This gives them a thick, rich texture and deep red color.
Sweet and Tangy
Kansas City sauces have a sweet flavor, often from molasses, brown sugar or honey. They also contain vinegar for a tangy kick to balance the sweetness. Cider, wine, and even coffee vinegar are sometimes used.
Spices and Smoke
The spices in Kansas City sauces vary but often include black pepper, chili powder, paprika, garlic, and onion. Liquid smoke is also commonly added for a smoky barbecue flavor.
Sticky and Thick
Good Kansas City sauces coat the meat and caramelize into a sticky glaze when grilled or smoked. They have a thick, rich texture from tomato puree or paste and reduced cooking.
Balance of Flavors
No one flavor dominates in Kansas City sauce. The sweet pairs with vinegar tang, spice brings heat, and smoke contributes flavor. This balance makes it versatile on different meats.
Popular Kansas City Barbecue Sauces
There are certain Kansas City barbecue sauce brands that are recognized for producing excellent examples of the city’s signature sauce:
Arthur Bryant’s
This classic Kansas City barbecue restaurant originated from Henry Perry’s apprentice. Their fiery, peppery sauce has a strong vinegar kick.
Gates Bar-B-Q
Gates’ thick, sweet sauce was first served in 1946. It uses tomato puree, brown sugar, and spices.
KC Masterpiece
Made famous as a nationally distributed grocery store brand, KC Masterpiece sauce is sweet, thick and tangy.
Jack Stack Barbecue
Jack Stack blends tomato sauce with molasses and spices for a complex flavor. Their sauce is certified Kosher.
Joe’s Kansas City Bar-B-Que
Formerly Oklahoma Joe’s, this newer restaurant makes sauce with ketchup, brown sugar, vinegar, and spices.
The recipes may differ, but these sauces all exemplify the Kansas City barbecue style – tomato-based, slightly sweet, tangy and spiced.
How Is Kansas City Sauce Used?
Kansas City barbecue sauce has many uses that showcase its signature thick, sweet and smoky profile:
As a Finishing Sauce
Kansas City sauce is often used as a finishing sauce. Brisket, ribs, or pulled pork are smoked or grilled with a dry rub or alternative sauce. Then, the Kansas City sauce is brushed or tossed on at the end to glaze the meat.
As a Marinade
The sauce’s viscosity makes it an excellent marinade for meats. Chicken, pork chops, or ribs can be soaked in the sauce for added flavor and moisture when cooking.
As a Dip or Condiment
Kansas City sauce pairs well with classic barbecue side dishes. It can be served on the side as a dip for brisket, ribs, french fries, onion rings, or other foods.
In Cooking
Some pitmasters add Kansas City sauce during the cooking process for meat baked beans, chili, pulled pork, or other barbecue dishes. This infuses flavor throughout.
On Sandwiches
The sauce is often found on classic barbecue sandwiches like pulled pork, smoked turkey, brisket, and smoked sausage sandwiches. It provides sticky sweetness.
How To Make Kansas City Barbecue Sauce
Making authentic Kansas City barbecue sauce at home is easy. Here is a basic recipe:
Ingredients:
- 1 cup ketchup
- 1⁄4 cup molasses or brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1⁄4 cup cider vinegar
- 1⁄2 teaspoon liquid smoke
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon garlic powder
Instructions:
- Combine all ingredients in a saucepan and whisk together.
- Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until thickened.
- Remove from heat and allow to cool.
- Use immediately or refrigerate in a sealed container for up to 2 weeks.
The amounts of molasses, vinegar, and spices can be adjusted to taste preferences for sweeter, tangier or spicier sauce. Tomato paste can also thicken it. For a smoother sauce, blend or process in a food processor before serving.
Popular Kansas City Barbecue Dishes That Use the Sauce
Kansas City barbecue sauce adds its signature sticky, sweet and smoky flavors to many classic Kansas City-style barbecue dishes:
Kansas City Burnt Ends
These smoked beef brisket burnt ends are tossed in sauce and caramelized further. The sauce seeps into the crispy, fatty bits.
Kansas City Smoked Ribs
Pork spare ribs or baby back ribs are rubbed and smoked until tender. Kansas City sauce provides a sticky glaze when brushed on at the end.
Pulled Pork
Shredded smoked pork shoulder or butt roast is drizzled with sauce to moisten and add sweet and tangy flavor.
Kansas City Barbecue Chicken
Sauce makes chicken legs, wings, thighs and whole smoked chickens glisten with a flavorful, caramelized coating.
Kansas City BBQ Baked Beans
Baked beans are jazzed up with pulled pork, sauce and spices for a sweet, smoky and saucy side dish.
KC Barbecue Meatballs
Ground beef or pork meatballs stewed in Kansas City sauce become fall-off-the-bone tender in a saucy barbecue glaze.
KC Barbecue Nachos
Pulled pork, sauce, beans, cheese, and crispy tortilla chips make these open-faced nachos full of Kansas City barbecue flavor.
Any smoked or grilled meat gains moisture, sweetness and that distinctive KC taste when topped with the city’s famed barbecue sauce.
Why Kansas City Barbecue Sauce Became Famous
Kansas City barbecue sauce grew from humble beginnings in Henry Perry’s downtown restaurant to become internationally recognized. Several factors contributed to its rise in popularity:
Hesitation Around BBQ
In Kansas City’s early history, barbecue was associated with the South and seen as lower class. Affluent Kansas Citians were sometimes hesitant to openly embrace it.
KC Restaurant Owners
As Kansas City restaurant owners like Arthur Bryant, George Gates and others proudly served barbecue, it gained wider appeal across socioeconomic lines.
Kansas City Jazz Influence
KC was a hot jazz town in the 1920s/30s. Late night musicians and clubgoers frequented barbecue restaurants, enhancing their reputation.
Promotion at Events
Arthur Bryant and other KC barbecue restauranteurs set up booths at events to promote their sauces and restaurants to larger crowds.
National Distribution
As products like KC Masterpiece sauce were sold nationwide, people beyond KC could experience the city’s barbecue tradition.
Meatpacking Industry Growth
The rise of the meatpacking industry in KC provided restaurants access to high quality brisket, pork and other meats.
Kansas City barbecue sauce became a point of regional pride. Its sweet-tangy flavor even inspired a song, Sarah Vaughan’s “Kansas City Barbecue”!
Popular Pairings with Kansas City Barbecue Sauce
Kansas City-style barbecue sauce adds its signature flavor to all types of recipes beyond just smoked meats. Here are some popular pairings:
Grilled Chicken Breasts or Wings
Brush sauce on chicken pieces on the grill for irresistible sticky glaze and char.
Meatloaf
Fold sauce into the ground meat mixture for extra moistness and bake. Also brush sauce atop meatloaf.
Chili
Stir a few spoonfuls of sauce into a pot of beef, turkey or vegetarian chili.
Pulled Chicken or Pork
Toss shredded smoked chicken or pork shoulder with warmed sauce to moisten and coat the meat.
Mac and Cheese
Mix a bit of sauce into cheesy macaroni along with pulled pork or bacon crumbles.
Potato Wedges
Drizzle sauce over crispy baked potato wedges for a sticky, sweet dip.
Coleslaw
Whisk a bit of sauce into creamy mayo-based coleslaw dressing for a tangy twist.
Grilled Veggies
Brush or toss grilled vegetables like onions, carrots, zucchini in sauce at the end for flavor.
Kansas City barbecue sauce adds sweet, tangy and smoky flavors to anything it touches. Try it on sandwiches, salads, omelets, burgers, dips and more for a taste of KC.
Common Questions About Kansas City Barbecue Sauce
Kansas City barbecue sauce may inspire some common questions for those unfamiliar with its history and traditions:
Is it the same as Memphis BBQ sauce?
While both are tomato-based, Kansas City sauce is thicker, sweeter and less vinegary than typical Memphis-style sauce.
Do you cook with it or add it at the end?
Some pitmasters add it during cooking, but it’s most common to use it as a finishing sauce brushed on meat at the end.
What meats pair best with KC barbecue sauce?
Brisket, ribs, pulled pork and chicken are classic. But the sauce also goes well with sausage, turkey, shrimp and vegetables.
Is Gates or Bryant sauce more authentic?
Both restaurants originate from Henry Perry’s apprentices. Bryant’s tends to be spicier and thinner while Gates’ is sweeter and thicker.
Can you make it gluten free?
Yes, by using gluten-free tamari instead of Worcestershire sauce and certified gluten-free ketchup.
Is it good on pizza?
Definitely! It makes a flavorful base sauce instead of pizza sauce on barbecue chicken, pulled pork or brisket pizzas.
Do you need liquid smoke to make it taste authentic?
Liquid smoke does provide the expected smoky flavor. But smoked paprika or smoked salt also infuse smokiness.
Can I find it outside of Kansas City?
Many national brands like KC Masterpiece are sold widely. But small batch KC-made sauces are best purchased locally.
Kansas City barbecue enthusiasts enjoy debating the details of sauces. But most agree on the distinctive sweet, tangy and smoky flavor profile!
Where to Find the Best Kansas City Barbecue Sauce
For authentic Kansas City barbecue sauce made by pitmasters who’ve perfected the craft, visit these local joints in KC:
Arthur Bryant’s Barbecue
Historic KC barbecue joint using original sauce recipes. Counter service and sit down available.
Gates Bar-B-Q
Popular Kansas City chain serving classic KC barbecue since 1946, with bottled sauces available.
Joe’s Kansas City Bar-B-Que
Formerly Oklahoma Joe’s, counter-order KC barbecue with sauces based on award-winning recipes.
Jack Stack Barbecue
Full-service barbecue restaurants offering signature sauces, with multiple KC metro locations.
Q39
Chef-driven contemporary Kansas City barbecue adding creative twists to classic sauces.
Danny Edwards Boulevard BBQ
Family-owned barbecue serving KC styles sauces, burnt ends and more since 1977.
LC’s Bar-B-Q
This friendly hole-in-the-wall makes sauce with ketchup, brown sugar, spices, vinegar and more.
Jones Bar-B-Q
A KC institution since the 1970s, still run by Mary Jones, now with five locations around town.
Big T’s Bar-B-Q
FEATURED SNIPPET
Father-and-son owned joint making Kansas City-style sauces from old family recipes.
For those outside KC, look for bottled sauces from these restaurants or brands like KC Masterpiece online or in stores.
History and Tradition of Kansas City Barbecue
KC barbecue sauce originates from the city’s proud barbecue history and traditions:
- Henry Perry served the first Kansas City barbecue in the early 1900s after learning to cook barbecue in Memphis. His sauce recipes with tomato, sugar and vinegar built the foundation for KC barbecue sauce.
- Perry taught and influenced other cooks like Arthur Bryant and George Gates who later opened famous KC barbecue restaurants, further popularizing Perry’s sauce and KC barbecue style.
- African American cooks like Perry, Charlie Bryant and other early KC barbecue proprietors developed and crafted the local barbecue traditions.
- Meatpacking was big business in KC, allowing restaurants access to high quality brisket, pork shoulders and sausage from the stockyards to smoke.
- Jazz flourished in 1920s/30s KC, and late night musicians would frequent downtown barbecue joints, adding to their aura and reputation.
- Calvin Trillin and other food writers highlighted Kansas City barbecue starting in the 1970s, bringing it national recognition and acclaim.
- Regional pride in KC’s distinctive barbecue tastes led to bottled sauce distribution through brands like KC Masterpiece to share it across the country.
- Today, classic Kansas City barbecue restaurants thrive along with new interpretations. KC sauce remains a cherished tradition.
Kansas City barbecue sauce has come a long way from its humble beginnings on the smoker grates at Henry Perry’s cafe. But it proudly carries the torch of KC’s legacy as a barbecue destination.
How To Make Your Own Kansas City Style Barbecue Sauce
Want to recreate the sweet, tangy Kansas City barbecue sauce flavor at home? Here is an easy homemade sauce recipe:
Ingredients
- 3⁄4 cup tomato-based ketchup
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup molasses
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
Instructions
- Whisk together all ingredients in a medium saucepan.
- Bring to a gentle boil over medium heat.
- Reduce heat and simmer for 10-15 minutes, stirring occasionally until thickened.
- Remove from heat and allow to cool.
- Transfer to an airtight container and refrigerate for up to 2 weeks.
Usage Tips
- Brush on ribs, brisket, pulled pork during last 5-10 minutes of cooking to glaze.
- Toss with shredded chicken or pork to moisten and add flavor.
- Stir into baked beans, chili or mac and cheese to incorporate the sauce.
- Use as a sandwich sauce or dipping sauce for fries and more.
With a simple ketchup and molasses base, customized spice blend, and easy simmering method, this homemade sauce comes together quickly. Adjust spices to your preferences and enjoy authentic Kansas City barbecue flavor!
How Kansas City Barbecue Sauce Differs From Other Regional Barbecue Sauces
While barbecue sauces vary nationwide, Kansas City sauce is distinctive from other regional styles:
Compared to Memphis-style Sauce:
- Kansas City sauce has a thicker texture compared to the thinner, more vinegar-forward Memphis sauces.
- It contains more sugar and molasses for added sweetness.
- While Memphis sauces highlight smoke and spice, KC balances the sweet and smoky.
Compared to Texas-style Sauce:
- tomato bases their sauces.
- Kansas City sauce has a bolder tomato taste compared to the subtler tomato flavors in some Texas sauces.
- It incorporates more spices beyond just salt, pepper, garlic, and cumin that are common in Texas.
Compared to Alabama White Sauce:
- tomato base while Alabama white sauce has a mayonnaise or dairy base.
- Kansas City sauce gets smokiness from spices and liquid smoke while Alabama white sauce has a tangy, peppery bite.
- The sauces have very different appearances, with KC sauce a reddish-brown and Alabama white sauce opaque white.
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