Kansas city-style bbq sauce

Yield: 1 Servings

Measure Ingredient
¾ cup Light brown sugar, packed
1 pack (1 1/4 oz) regular, flavor chili seasoning (I used GArry Howard's Chile Powder recipe)
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)

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. 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.

This will last much longer than one week in the refrigerator if you use commercial ketchup (which has an antioxidant in it).

Recipe by: John Willingham's World Champion Bar-B-Q Posted to bbq-digest V5 #359 by wight@... on Jul 5, 1997

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