KC Meets Wisco BBQ Sauce
A Wisconsin-ized version of a Kansas City-style BBQ sauce that is tomato- and molasses-based with a kick of smoke and spice to balance out the sweetness and acidity.
Ingredients
1 Tbsp. olive oil or cooking fat of choice
1 cup yellow onion, diced
2 Tbsp. garlic, minced
1 cup tomato paste
2/3 cup apple cider vinegar
1/3 cup sorghum molasses
1/3 cup real maple syrup
1/3 cup Dijon mustard
1/3 cup plus 1 Tbsp. soy sauce
1/3 cup brewed coffee
1 1/2 tsp. paprika
1/2 tsp. cumin powder
1/2 tsp. chipotle powder or smoked paprika
1/2 tsp. sea salt
1/4 tsp. cayenne, or to taste
1/4 tsp. black pepper
Makes 3 cups
Directions
In a medium pot, heat olive oil (or cooking fat of choice) over medium heat. When the oil is hot, add the onions and cook for about 5 minutes, until they begin to sweat. Add the garlic and cook 3 to 5 more minutes. Add all remaining ingredients, whisking well to combine. Let come just to a boil, stirring regularly to prevent sticking, and reduce the heat to low. Let simmer for 20 to 30 minutes until thickened slightly.
Let cool and store in the refrigerator for about two weeks. This is even better a few days after making it, if you can wait that long.
Suggestions
The Wisconsin twist is using local sorghum molasses and maple syrup as the sweeteners, which are both unrefined and rich in minerals, making this healthier than store-bought barbecue sauces that typically contain high fructose corn syrup. You can go the extra-local step and use a locally roasted coffee here as well, such as Kickapoo Coffee or Kin Kin Roasters.
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