hello this is chef john from food wishes comma with All American barbecue sauce
that's right I am very excited to be showing you my take on America's most
popular style of barbecue sauce which of course originated in and around Kansas
City and I really do believe that if the average person knew just how easy and
simple and incredibly fast this was to make it home they would still buy it at
the store but thank goodness you're not average because after you make a batch
of this and taste just how incredible it is I don't think you will ever buy that
stuff from the store again so with that let's go have you started with some
ketchup which is the base ingredient for this style of sauce which is why if you
can try to use a good one and I generally go for the non corn syrup
version of America's most popular brand and then to our ketchup base we have to
add our sweeteners and I like to use two some brown sugar and then the thing that
makes brown sugar brown which would be some dark molasses which is never not
beautiful and then to balance all that sweetness we need some tankyness which
is why we will pour in a whole bunch of white distilled vinegar which is nice
and high in acidity but neutral in flavor and then once that's in there
we'll go ahead and add our powdered peppers which will include some smoked
paprika or regular paprika some chili powder and of course some cayenne and
how much depends on how spicy you want this and then finally some freshly
ground black pepper and then we will finish this up with the spices which for
me are going to be some allspice which tastes like all spices plus a little bit
of coriander which by the way is the spice that makes pastrami taste so good
and then lastly we will finish with a little bit of cumin and that is going to
be it for me and then we'll simply take a whisk and give this a very thorough
mixing so yes compared to a lot of barbecue sauces a relatively short
ingredient list okay one of the big reasons people prefer this stuff from
the store - somebody's homemade sauce is that the home versions tend to overdo
with the spicing and I don't mean spiciness I mean the spices like mace
and cinnamon and a bunch of other stuff people put in whereas your average
store-bought sauce tends to be much more subtly spiced and well balanced
but having said that you go ahead and add in whatever spices you want I mean
you guys are after all the bosses of your barbecue sauces so taste and tweak
as you see fit and that's it once this is mixed up it's done and does not need
to be cooked I mean you can if you want but generally this is gonna get heated
through when you serve it for example when you brush them on those ribs to
glaze them when you're grilling so I don't cook this sauce but what I do like
to do time permitting is wrap it up and let it sit in the fridge for a day or
two to give all those flavors time to develop which point is ready to use for
things like pulled pork sliders which is a great delivery system to judge any
barbecue sauce okay a smoked and pulled pork shoulder has a relatively neutral
flavor which allows you to really taste what's going on with your sauce and
what's going on with this one I think is a perfect balance between sweet and
tangy which of course you can also adjust to your taste by altering the
amounts of the sweetener and vinegar but if you do enjoy those very popular
Kansas city-style sauces from the store I really think you're gonna love this
and of course if you wanted to taste that on something a little less neutral
I find it absolutely fantastic on some highly seasoned ribs like these amazing
salt and pepper ribs which I am going to show you how to make an upcoming video
very soon since those really were absolutely stunning and of course you'd
want to just keep your fancy homemade BBQ sauce in a bowl which is why you can
always funnel it into a squeeze bottle and I keep that in the fridge until
you're ready to use it although in the barbecue joints they don't refrigerate
the sauce and you probably don't need to since it has such a high sugar and acid
content but anyway that's where I keep mine until I need to pull it out and
squeeze it over some salt and pepper ribs
did I mention those are coming up so please stay tuned for those but in the
meantime I really do hope you give this all-american barbecue sauce a try soon
so please follow the links below for the ingredient amounts a printable written
recipe a much more info as usual and is all we
enjoy
you