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Generally speaking, Kansas City barbecue sauce is tangy, sweet and tomato-based. With the tomato sauce and a good dose of white vinegar, plus both honey and brown sugar, Elvis's sauce fits that ...
Bottles of Maull's barbecue sauce, a commercial Kansas City–style BBQ sauce. Thick, reddish-brown, tomato-based, and made with sugar, vinegar, and spices. It evolved from the Western Carolina– and Memphis-style sauces but is thicker and sweeter and does not penetrate the meat as much as it sits on the surface.
The sauce should be set to a low simmer. Mix in whole peeled tomatoes and cook for 2-3 more minutes. Carefully pour pot's mixture into a blender and blend until smooth.
"St. Louis Style Pork Ribs" – a whole 2 + 1 ⁄ 2 pound rack of spare ribs (rubbed with cumin, paprika, sugar, chili powder, black pepper and salt), slow-smoked with cherrywood for 4 hours, sliced and slathered with original barbecue sauce 'sweet n' smoky' (made with ketchup, molasses, brown sugar, onion, garlic powder, cayenne pepper and ...
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Other popular accompaniments include tomato ketchup (known as "red sauce" in some parts of Wales and as "tomato sauce" in certain parts of the country), brown sauce, chippy sauce (brown sauce mixed with vinegar and/or water and popular around the Edinburgh area of Scotland only), barbeque sauce, worcestershire sauce, partially melted cheddar ...
"White barbecue sauce" made with mayonnaise, pepper and vinegar is a specialty of Alabama barbecue usually served with smoked barbecue chicken. [110] "Yellow barbecue sauce" made with a mustard base is unique to South Carolina barbecue and has roots in the mass immigration of Germans to the area in the mid-1700s. [111]
For a couple of tasters, the grocery chain’s sauce struck the right notes of the barbecue-sauce trifecta: sweet, tang and spice. “A well-balanced sauce,” said one. “Zingy but sweet ...