Recipe - Kansas City - Style Sauce

Three fourths cup Light brown sugar, packed
1 1 One fourth ounce package regular
flavor chili seasoning
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, 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 BarBQ

Posted to MMRecipes Digest V3 #199

Date: Wed, 10 Jul 1996 07:46:43 0700

From: cstarz@teleport.com (Carey Starzinger)