Gf Kansas City Bbq Recipe

Combine tomato elements

In a medium saucepan, whisk together 2 cups tomato sauce and 6 tablespoons tomato paste until smooth and uniform in texture.

Add sweet and acidic base

Stir in 1 cup packed brown sugar, 3 tablespoons molasses and 1 cup apple cider vinegar until sugar is mostly dissolved.

Add 2 tsp smoked paprika, 1.5 tsp ground black pepper, 0.5 tsp coarse ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground mustard, 0.25 tsp cayenne pepper and 0.5 tsp chipotle powder (if using). Whisk thoroughly to incorporate all dry spices into the sauce base.

Taste carefully after initial simmer (see below) and adjust pepper and cayenne to preference — Kansas City style is pepper-forward so err on slightly higher black pepper rather than more sugar.

Add 2 tablespoons gluten-free Worcestershire sauce, 1/2 cup low-sodium beef stock and 1 tablespoon neutral oil. Stir to combine; the stock thins the pastey tomato elements and adds beefy depth appropriate for serving with beef.

Place saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low.

Simmer uncovered on low for 20–30 minutes, stirring every 3–5 minutes, until slightly thickened. The sauce will thicken more as it cools. If it becomes too thick, stir in up to 2 tablespoons additional beef stock or water to reach desired consistency.

Remove sauce from heat. Stir in 1 tablespoon fresh lemon juice, 1 tablespoon honey (optional), and 1 teaspoon kosher salt. Whisk to incorporate and let rest for 10 minutes.

Taste and final-adjust: add more kosher salt (up to 1/2 tsp more) for seasoning, more lemon for brightness, or 1–2 tsp extra brown sugar if you prefer sweeter Kansas City style. For more pepper-forward kick, stir in additional 1/4–1/2 tsp coarse black pepper.

Cool to room temperature. Transfer to a clean jar. The sauce can be used immediately, but flavor improves if refrigerated overnight. Store in refrigerator up to 2 weeks; reheat gently before glazing beef (warm but not boiling).

To use on beef: brush sauce on during the last 10–15 minutes of grilling or roasting, applying multiple thin layers and allowing each to set for 2–3 minutes to create a glossy, sticky finish. For a deeper char, broil briefly after glazing, watching carefully to avoid burning.