Different regions around the world, especially those with purported barbecue expertise and origin, have their own distinct barbecue sauce and flavour for said barbecue sauce. Kansas City is a place that, if there were a list of Barbecue Wonders of the World, would be on that list. Known for its sweet and spicy sauces, of a tomato and molasses base, Kansas claims to be the world capitol of barbecue. I can see how that may have come about too. They are situated on a couple of main railway arteries, facilitating the growth of meat packing houses. Pork and beef went through that city in abundance.

METHOD

1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 2 to 3 minutes, or until fragrant. Do not allow onion to brown.
2. Add the garlic to the pan and continue cooking for another 1 to 2 minutes. Mixture should be soft and fragrant, with no browning.
3. Stir in the remaining ingredients and reduce the heat to low.
4. Cook for 20 to 30 minutes, stirring frequently, until you reach the desired viscosity. If it gets too thick, use a little warm water to adjust.
5. Sauce will keep, refrigerated, for 2 weeks.

Happy Grilling!