New This Month

Kansas City Barbecue Sauce

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart's Cooking School


  • 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


  1. 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 to 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.

Reviews Add a comment

  • live-smilingat
    28 JAN, 2017
    Loved it. Very simple to make and so very good! I had all the ingredients at home to make it except for the molasses so it didn't cost hardly anything and it tasted do much better than store bought. I will definitely make this again. I am picky about what I serve my family and they have come to expect anything from my kitchen to be yummy. They weren't disappointed. Thank you so much for this Martha. You make me look like a chef.