Recipe - Kansas City-Style Bbq Sauce

Three fourths cup Light brown sugar, packed
1 pack (1 One fourth oz) regular, flavor
chili seasoning (I used
GArry Howard's Chile Powder
recipe)
2 teaspoon Dry mustard
1 teaspoon Ginger, ground
One half teaspoon Allspice, ground
One fourth teaspoon Cayenne pepper
One fourth teaspoon Mace, ground
One fourth teaspoon Black peppper, fresh ground
1 cup White distilled vinegar
One fourth cup Molasses
One fourth cup Water
32 ounce Ketchup
3 teaspoon 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 BarBQ Posted to bbqdigest V5
#359 by wight@odc.net on Jul 5, 1997