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Cathy's Kansas City Style Barbecue Sauce Popular Thumsb up

Category: SAUCES

Author: Cathy Pollak

Date: 6/14/2018

Rating:

(2.3) by 6 users

Ingredients:

1/2 cup raisins
1/2 medium onion, chopped
2 medium cloves garlic, minced
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil, divided
1 can (15 ounce) tomato sauce
1/2 cup cider vinegar
1/3 cup tomato paste
1/2 cup dark brown sugar
2 Tablespoons Worcestershire sauce

2 Tablespoons dark molasses
2 Tablespoons steak sauce
2 Tablespoons fresh lemon juice
2 Tablespoons honey
2 teaspoons liquid smoke
1-1/2 teaspoons prepared yellow mustard
1-1/2 teaspoons table salt
1 teaspoon hot sauce
1 teaspoon chili powder
1/2 teaspoon black pepper

Instructions:

Place raisins in a small bowl and cover with 1 cup boiling water. Let sit for 15 minutes while they plump up. Drain.
In a large saucepan, saute onion in 1 Tablespoon olive oil until soft, about 5 minutes. Add garlic and continue sauteing for about 30 seconds more or until fragrant.
Place drained raisins, onion-garlic mixture, balsamic vinegar and remaining one Tablespoon olive oil into blender. Puree until smooth.
In the same saucepan you sauteed onions in (you don't have to clean it), add pureed mixture and the rest of all the ingredients. Bring to a simmer over low-medium heat and reduce by half, leaving sauce uncovered; about 30 minutes.
Serve with your favorite barbecue. I have found sauce tastes best when it has sat for a day and the flavors have melded together. Keep refrigerated.