Which U.S. city is known for a sweet, tomato-based barbecue sauce?

Kansas City is the U.S. city best known for a thick, sweet, tomato-based barbecue sauce. The sauce is a defining feature of Kansas City–style barbecue, which pairs slow-smoked meat with a glossy, strongly seasoned coating or condiment.

Kansas City barbecue developed in the early 20th century and is closely associated with Henry Perry, who began serving barbecue in the city in 1908. Perry’s influence helped establish the region’s distinctive tradition, which uses a broad range of meats, including pork, beef, chicken, turkey, and lamb.

Typical Kansas City sauce combines tomato with sugar or molasses, vinegar, and spices. It is generally thicker and sweeter than many Carolina sauces, which often emphasize vinegar or mustard. Memphis barbecue can also use sweet, molasses-based flavors, but it is more strongly associated with dry-rubbed pork and sauce served on the side.

Another Kansas City specialty is burnt ends: richly browned pieces cut from the point of a smoked beef brisket. The city’s barbecue identity therefore involves both its sauce and its wide-ranging smoked-meat tradition.