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Big Al's Kansas City BBQ Sauce

2 cups ketchup
2 cups Mutti Italian Tomato Puree
1 1/4 cups Brown Sugar
1 1/4 cups Banyuls Traditional Wine Vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Aji Amarillo Powder
1 teaspoon Smoked Paprika
1/2 teaspoon Celery Seed
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Jalapeno Powder
1 teaspoon Fine Smoked Sea Salt
1 teaspoon coarsely ground black Tellicherry Peppercorns

1. In a large saucepan over medium heat, mix together the ketchup, Mutti Tomato Puree, Brown Sugar, Banyuls Wine Vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, Aji Amarillo Powder, Smoked Paprika, Celery Seed, Cinnamon, Jalapeno Powder, Smoked Sea Salt and Tellicherrry Pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat (ribs, chicken, pork chops, etc.) during the last 10 minutes of cooking.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Contrary to popular belief, cinnamon flavors vary depending on their origin and the variety.
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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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