Kansas city - style sauce (paul kirk)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Light brown sugar, packed |
| 1 | each | 1 1/4 oz package regular flavor chili seasoning |
| 2 | teaspoons | Dry mustard |
| 1 | teaspoon | Ginger, ground |
| ½ | teaspoon | Allspice, ground |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Mace, ground |
| ¼ | teaspoon | Black peppper, fresh ground |
| 1 | cup | White distilled vinegar |
| ¼ | cup | Molasses |
| ¼ | cup | Water |
| 32 | ounces | Ketchup |
| 3 | teaspoons | Liquid smoke (optional) |
Directions
In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke, if using. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.
Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.
Source: John Willingham's World Champion Bar-B-Q