Martha Stewart's Favorite Recipes
Kansas City BBQ Sauce
You'll really be cooking with this sweet and spicy sauce that is perfect for your slowly cooked Kansas City-style barbecued meat. A dish with this complexity deserves a smooth and slightly bold red wine, like Merlot and Cabernet.
INGREDIENTS
- 1 tablespoon unsalted butter
- 1/2 small onion, grated
- 2 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 1 1/2 cups ketchup
- 1/2 cup packed light-brown sugar
- 1/3 cup cider vinegar
- 2 tablespoons unsulphured molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne
- Juice of 1 lemon
DIRECTIONS
- In a medium saucepan, melt butter over medium heat. Add onion and garlic, season with salt and pepper. Cook, stirring occasionally, until onion is soft, 2-3 minutes.
- Add ketchup, brown sugar, vinegar, molasses, Worcestershire, mustard, cayenne, and lemon juice. Bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes.
- Carefully transfer mixture to a blender and puree until smooth. Sauce can be cooled completely and refrigerated in an airtight container for up to 2 weeks.
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