Kansas City-Style Barbecue Sauce (Paul Kirk)

Recipe Ingredients

3/4 cup	120g / 4.2oz	Light brown sugar - packed
1		Chili seasoning* - (1 1/4 oz.)
2 teaspoons	10ml	Dry mustard
1 teaspoon	5ml	Ginger - ground
1/2 teaspoon	2.5ml	Allspice - ground
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Mace - ground
1/4 teaspoon	1.3ml	Black pepper - fresh ground
1 cup	237ml	White distilled vinegar
1/4 cup	59ml	Molasses
1/4 cup	59ml	Water
32 oz	909g	Ketchup
3 teaspoons	15ml	Liquid smoke (optional)

Recipe Instructions

*(Garry Howard's chili powder recipe is good here)

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 sauce (and most barbecue sauces) improves in taste if allowed to sit overnight in the refrigerator before use.

Source:
Paul Kirk, in "Willingham's World Championship Barbecue"

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