{"id":40090,"date":"2025-01-21T18:53:41","date_gmt":"2025-01-21T18:53:41","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/red-kansas-city-bbq-sauce-has-a-secret-ingredient\/"},"modified":"2025-01-21T18:53:41","modified_gmt":"2025-01-21T18:53:41","slug":"red-kansas-city-bbq-sauce-has-a-secret-ingredient","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=40090","title":{"rendered":"Red Kansas City BBQ Sauce Has A Secret Ingredient"},"content":{"rendered":"


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Classic Kansas City BBQ Sauce<\/a> is sweet, thick, and red. This simple twist on the classic is all that, plus it\u2019s extra red. Only you will know that raspberries are in the mix, but you can offer a prize to the guest who guesses the secret ingredient. (Don\u2019t worry, there aren\u2019t any raspberry seeds in there either). The best part? This red Kansas City BBQ sauce is quick and easy to make.<\/p>\n

About the liquid smoke<\/h2>\n

The liquid smoke<\/a> here is optional, but it adds a nice dimension. Liquid smoke is a dominant flavor in the most popular brands of Kansas City BBQ sauce. Without it, people tend to feel that something is missing. Many commercial \u201csmoked\u201d meats, such as bacon, hams, jerkies, and sausages are also made with liquid smoke instead being smoked near smoldering wood. This ingredient appears on labels as \u201cnatural smoke flavor.\u201d Still, some purists consider it an evil adulterant. The fact is, liquid smoke is just real smoke that has been gathered in a condenser and aged in barrels. It\u2019s not all that different from smoke on the surface of meat. In a smoker or grill, when smoke hits cold meat, it condenses on the cold meat in the same manner. So what\u2019s the big deal? Consider this: The process for making liquid smoke is pretty much the same as the process for making bourbon. So if you know someone who derides liquid smoke but loves bourbon, I authorize you to take away their favorite hooch.<\/p>\n

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Red Kansas City BBQ Sauce Recipe<\/h2>\n\n
\"Red\"Red<\/div>\n

Tell others what you thought of it and give it a star rating below.<\/span><\/span><\/p>\n

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This extra-red version of Kansas City BBQ Sauce gives everything it touches a nice pop of color\u2014from chicken to ribs. The secret ingredient? Seedless raspberry jam!<\/span><\/p>\n\n

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\"difficulty\"difficulty<\/div>\n<\/div>\n

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Makes:<\/h3>\n

About 2 cups<\/span><\/p>\n

Servings: <\/span>16<\/span> (2 tablespoon servings)<\/span><\/span><\/p>\n\n

Takes:<\/h3>\n
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Prep Time: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n\n

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About the jam.<\/strong> I normally don\u2019t specify brands lest someone think I\u2019m on the take. I call for Smucker\u2019s here because it has a great natural flavor and it should be easy to find. Use it to replicate my recipe, but feel free to use another jam of your choice (blueberry is nice). Go for something without skins and seeds. Beware that it may be sweeter or less sweet than my choice, so you may want to start with less and add more to taste.<\/em><\/span>
\nAbout the hot sauce.<\/strong> I use Tabasco Chipotle hot sauce. Use whatever you like, but chipotle has an affinity for raspberry.<\/em><\/span><\/div>\n<\/div>\n
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These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page<\/p>\n<\/div>\n

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    Cook off the alcohol.<\/strong> In a saucepan, bring the bourbon to a boil. Continue to boil until you have only 2 to 3 tablespoons left. The alcohol will be mostly gone so it is child safe, but the elixir that remains will have a rich, woody, smoky flavor. If you don’t have bourbon or don’t want to use alcohol, use 2 more tablespoons liquid smoke.<\/span><\/p>\n<\/li>\n

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    Simmer the sauce. <\/strong>Add all the remaining ingredients to the saucepan and whisk until smooth. Bring to a simmer over low heat and cook for 15 minutes. Sample it and adjust the ingredients to your taste. Want more heat, reach for the hot sauce. Want it sweeter, add sugar or more jam. Simmer a few more minutes.<\/span><\/p>\n<\/li>\n

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    Store.<\/strong> Pour the finished sauce into a very clean bottle and store in the fridge for months.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n

    Serving: <\/span>2<\/span>tablespoons<\/span><\/span> | <\/span>Calories: <\/span>68<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>16<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>0.03<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>220<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>13<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>77<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>5<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p>\n\n<\/div>\n<\/div>\n

    \"Meathead\"Meathead<\/figure>\n

    This recipe is adapted from Meathead\u2019s next book, The Meathead Method<\/strong>, to be published May 13, 2025. It is available for pre-order now on Amazon<\/a><\/em>.<\/em><\/a><\/p>\n<\/p><\/div>\n

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    Published On:<\/strong> 1\/19\/2025 \n<\/p>\n

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      \n Meathead, AmazingRibs.com Founder And BBQ Hall of Famer <\/strong>– Founder and publisher of AmazingRibs.com, Meathead is known as the site’s Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling”, and is a BBQ Hall Of Fame inductee. \n <\/p>\n

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      Tags: barbecue sauce<\/a> bbq sauce<\/a> kansas city bbq sauce<\/a> kc bbq sauce<\/a> liquid smoke<\/a> raspberry jam<\/a> sauce<\/a> <\/p><\/div>\n