Barbecue sauce is an integral part of Kansas City. The sauces are tomato-based, with sweet, spicy and tangy flavour profiles. But back in 1908, Henry Perry opened the first BBQ restaurant in Kansas and his original sauce was not as sweet, and had a somewhat more peppery flavour.
How to use it: Pour the bbq sauce into a cup or bowl and dip your brush or spoon in. When you are done, throw the excess bbq sauce away.
Warm the sauce. If you can, warm the bbq sauce in a pam or in the microwave to take the chill off.
Apply the bbq sauce after the meat is ready. So apply the bbq sauce at the end of the cook, just long enough to heat it and cook it without burning it. If you are cooking over indirect heat, low and slow at about 225°F, and you should be, you can add the sauce about 30 minutes before removing the ribs.
Apply the bbq sauce at the table. A good strategy is to serve the meat without bbq sauce and allow your guests to apply it at the table as a finishing sauce in whatever quantity they like.
Allergens: Mustard, Trace Soy
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