I love barbecue sauce on grilled pork chops and chicken and also if I’m cooking them in the oven or on the stove. Actually, I love barbecue sauce on all sorts of different things . . . ribs, pulled pork sandwiches, chicken wings, hamburgers . . . you name it!
The one problem when we were cruising in Mexico was that it was almost impossible to buy bottled BBQ sauce. The few recipes in my Joy of Cooking were nothing like what I wanted. So I started experimenting . . . and collecting . . .
And that is what led us to have a bunch of regional BBQ sauces in The Boat Galley Cookbook. We know that Texas barbecue sauce is different from Memphis, which is different from the Carolinas — and native Floridians like something different yet! We chose 8 that were quite different from one another to go in the book, so that hopefully you’d find one similar to what you wanted.
But alas, we had collected about 15! There’s just not room for them all, with everything else we wanted to include. This one for Kansas City-style BBQ sauce ended up in the cut pile, so I’m posting it here as an “extra.”
Liquid Smoke is hard to find outside the US, but luckily a bottle is easy to tuck into your luggage on trips back to the US (read more about it here). And while it adds a nice hickory touch to the sauce, you can make it without and it’ll still taste great.
If the recipe does not show below (a few older browsers have problems), click here to view. Right-click this link to download (PDF, 26 kb)