Distilled White Vinegar, Cane Sugar, Tomato Paste, Water, Dark Brown Sugar, Blackstrap Molasses, Salt, Modified Food Starch, Natural Smoke Flavor, Mustard Seed, Onion Powder, Garlic Powder, Spices, Xanthan Gum.

Kansas City BBQ sauce is the perfect balance of sweet and tangy. It's rich from the molasses, bright from the acidic tomatoes and vinegar, and has just the right amount of heat from the chili powder. It's a classic, ketchup-based BBQ sauce that is a must-have for chicken, ribs, and more!

Kansas City BBQ sauce has a thicker consistency and is sweeter than a classic BBQ sauce. Made with onions, spices, ketchup, and molasses, other ingredients are often also added to give it a variation of flavors, such as liquid smoke, Worcestershire sauce, or soy sauce.

While tomato-based BBQ sauces were around in the 1800s like their vinegar- and mustard-based brethren, it wasn't until Kansas City's ketchup-tomato-molasses-brown sugar mixture turned tomato-based BBQ sauces into a favorite from coast to coast.

Kansas City Meats Down in Texas, BBQ equals beef. However, in Kansas City, almost any meat is fair game. Pork, chicken, and beef are traditional favorites, but fish, sausage, and turkey are commonly smoked as well.

Some regional BBQ styles focus on one or a select few cuts of meat, while Kansas City BBQ encompasses everything from whole chickens and pork ribs to beef brisket and even fish. Burnt ends, the crispy charred edges of slow-smoked beef brisket, are a popular and quintessential part of Kansas City BBQ.

Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes.

Some regional BBQ styles focus on one or a select few cuts of meat, while Kansas City BBQ encompasses everything from whole chickens and pork ribs to beef brisket and even fish. Burnt ends, the crispy charred edges of slow-smoked beef brisket, are a popular and quintessential part of Kansas City BBQ.

Kansas City's barbecue craze can be traced back to Henry Perry, who, in the early 1920s, began barbecuing in an outdoor pit adjacent to his streetcar barn, serving slabs of food wrapped in newspaper. Perry's 'cue became so popular that fans began imitating his technique and style to create their own unique recipes.

The first sauce they made was very simple. In 1698, a Dominican missionary named Père Labat visited the French West Indies and witnessed cooks using lime juice and hot peppers to season barbecued meat. This sauce probably had its roots in Africa where cooks traditionally used both lemon and lime juice.

Heinz manufactures all of its tomato ketchup for their USA market at two plants: one in Fremont, Ohio, and the other in Muscatine, Iowa. They closed their Canadian plant in Leamington, Ontario in 2014. That plant is now owned by French's Food Company and manufactures French's Tomato Ketchup for the Canadian market.

It all comes down to the sauce. When compared to other prominent styles, Kansas City style sauces are sweet and thick. The recipe usually includes a base made with tomato and molasses, and you may find brown sugar as well. The sauce is cooked into the meat or brushed on immediately after cooking.