tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the 
most common version used in the United States. It is tomato or ketchup based with 
sweet, sour and smoky elements. Barbecue sauce can be added to the meat before, during 
or after cooking. This version contains quite a bit of sugar, so it should be added 
near the end or after cooking the meat to avoid burning the sauce.

Ingredients

    * 1 cup (235 mL) ketchup
    * 6 tablespoons (90 mL) Worcestershire sauce
    * 4 tablespoons (60 mL) butter or margarine
    * 3 tablespoons (45 mL) white vinegar
    * 1 tablespoon (15 mL) plain prepared mustard
    * 3 tablespoons (45 mL) finely minced yellow onion
    * 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
    * 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
    * 1/2 cup (120 mL) brown sugar
    * 1 tablespoon (15 mL) granulated sugar
    * 1 teaspoon (5 mL) salt

Makes 2 cups (470 mL) of sauce.

Procedure

   1. Combine all ingredients in a sauce pan.
   2. Mix well.
   3. Simmer over low heat for 20-minutes, stirring occasionally.

This sauce tastes very close to commercial barbecue sauces such as Masterpiece and 
Bullseye.