There are many regional takes on barbecue in the United States, each with its own idea of the perfect sauce to complement barbecued meats. However, Kansas City-style sauces rule supreme when it comes to bottled sauces the supermarket; simply put, it is the style of sauce that most American think of when they think "barbecue sauce." But if you'd rather make your own Kansas City-style sauce at home, try this recipe from America's Test Kitchen. The folks at America's Test Kitchen says they like their barbecue sauce extra-thick. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking.
For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.