Although I have 2 other BBQ sauces on this site, I decided last evening to look for a Kansas City style BBQ sauce recipe. Our good friends Jim and Margo swear by bottled KC Masterpiece BBQ Sauce. But it is not available at our local grocery store. So, I went online looking for a knock-off recipe. What I found was this recipe from heygrillhey.com. I changed a couple of the amounts because of personal preference, but the rest is straight off the site.

Now you may be wondering why I didn’t just make one of my regular recipes. Well, if truth be told, I was not in the mood to cook. I know. Doesn’t happen very often. But I was tired from trying to book our trailer trip in May and finding many of our favorite campgrounds already booked up solid. Grrrrr

So, I wanted a BBQ sauce where I didn’t have to chop a darn thing. Because in my current frustrated condition, I might have chopped off a finger. And not even realized it was gone! So, with this recipe, the hardest thing I had to do was get my small Le Creuset cast iron pan out of the drawer where it lives. After that it was all downhill.

And I am so glad I made this sauce. It is delicious and ever so simple to make. And it was perfect with the ribs I served. (Also stinkin’ easy to make.) (Savory Oven Baked Pork Loin Back Ribs.) I also served half a baked sweet potato to each of us along with some left-over baked beans. A fine meal if I do say so myself. (And so little time spent.)

So, if you too ever find yourself with limited energy but a desperate need for BBQ sauce, this is the recipe for you. (Even if you have all the energy in the world, this is still the recipe for you.)

Well, that’s it for today. I still have a few days to book for our May adventure, and it’s too early to start drinking. So, I better sign off and get back to work.

As always, peace and love to all.   

8 oz. can tomato sauce

½ c. ketchup

6 T. brown sugar

¼ c. apple cider vinegar

¼ c. molasses

1½ tsp. smoked paprika

1 tsp. kosher salt, or more to taste

freshly ground black pepper 

½ tsp. chili powder

½ tsp. granulated garlic  

½ tsp. granulated onion  

¼ tsp. dried mustard

⅛ tsp. crushed red pepper flakes, or more to taste

Whisk all ingredients together in a saucepan. Bring to a boil over medium heat, reduce heat, and gently simmer uncovered for 30 minutes.

Remove from heat and allow to cool completely before transferring to an airtight container. Store in your refrigerator.

This sauce can be used immediately, but best when made ahead. Can be served warm or at room temperature. Great with ribs.