....bought the day before, with the sauce packed separately, from
Arthur Bryant's Barbecue, 18th and Brooklyn, KC, MO.

From the site:

"Arthur Bryant, the legendary King of Ribs, is the most renowned
barbequer in history. He created a sauce that has attracted the likes of
former Presidents Harry Truman and Jimmy Carter to his restaurant . . .
considered to be the best ribs restaurant in the world by New Yorker
columnist Calvin Trillin.

"Since 1930 celebrities such as Steven Spielberg, Michael Landon, Robert
Redford, Jack Nicholson, Wilt Chamberlain, Bryant Gumbel, Tom Watson and
George Brett — and common folk alike — have made the pilgrimage to
Arthur Bryant's to enjoy barbeque that's slow-smoked with a combination
of hickory and oak woods, mellowed to the peak of flavor, then splashed
with Original or Rich & Spicy sauce.

"Charlie Bryant started the Kansas City barbeque tradition, or some say
it was Henry Perry for whom Charlie worked. Arthur visited his brother
Charlie in KC and never left. Charlie owned the business after Henry
died, then after Charlie died Arthur took over. Arthur first perfected
the sauce ("I make it so you can put it on bread and eat it") and then
opened the 18th & Brooklyn restaurant that was to become a legend.

"After Arthur passed away in 1982 Gary Berbiglia and Bill Rauschelbach
acquired the restaurant and have expanded the business while preserving
the original Arthur Bryant's traditions and world-famous flavor. Arthur
used to mix and store his sauce in big five gallon glass jars. You can
still see one in the window of the Brooklyn restaurant today. As Gary
Berbiglia puts it, "It's history.""

- - -

Everyone has his or her favorite ribs joint, and mine remains Bryant's.

Though I was assigned to the city desk at The Star as a reporter, the
assistant night city editor, a former sports editor there and a buddy of
mine, sent me to lots of Kansas City Athletics games to write
color/crowd stories (mainly interviewing fans). During the 5th inning,
the sports editor called in an order to Bryant's for the guys in the
sports booth, and dispatch a copy boy to the restaurant to pick up the
order and deliver it to the sports writers at the game. It was a
wonderful tradition. I usually managed to finish up my interviews at the
game in time for a plate of ribs.

My sports editor buddy at The Star sent me to the only pro football game
I ever attended, Super Bowl I, to write the color/crowd stories of KC
Chiefs fans who attended.