Condiment
Kansas City Style
S tier
Kansas City barbecue sauce is thick, tomato-molasses, sweet-smoky, the American grocery default: brushed on ribs at the end so the sugar does not burn. It is not a vinegar mop and not a mustard sauce. Use it as a glaze, not a 3-hour braise liquid. Carolina vinegar is the other religion.
Track this ingredient
Unit
Characteristics
Preparations
End BrushRibs
Traits
Burns If EarlyGrocery DefaultNot Vinegar MopRib GlazeSmoky SweetThickThick SweetTomato Molasses
History
US
Kansas City pits popularised a thick tomato-molasses barbecue sauce.
US
Bottled KC-style sauce became the national supermarket barbecue.
KC style remained the default while regional sauces were named as variants.