The difference between St. Louis barbecue and Kansas City barbecue is that St. Louis’s sauce is a bit thinner because it has more vinegar, which also makes it tangier than sweet Kansas City barbecue sauce.
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped white onion
- 3 garlic cloves, minced
- 2 cups ketchup
- 1/2 cup packed brown sugar
- 1/3 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons chili powder
- 1 teaspoon salt, divided
- 1/2 tablespoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
Instruction
- In a medium saucepan, melt butter over medium heat. Add onions, cook until tender, 4-5 minutes. Add garlic; cook one minute longer. Add remaining ingredients; bring to a boil. Reduce heat to a low simmer. Cook until flavors have melded, 10-15 minutes, stirring occasionally.
