Garry's Kansas City Bbq Sauce

Recipe Ingredients

1/4 cup	40g / 1.4oz	Dark brown sugar
1/4 cup	49g / 1.7oz	Turbinado sugar
1/2 cup	118ml	Apple cider vinegar
2 tablespoons	30ml	Worcestershire sauce
1/4 cup	59ml	Cheap yellow mustard
1 tablespoon	15ml	Gerhard's chili powder
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Ground mace
1 tablespoon	15ml	Honey
1 cup	237ml	Ketchup
1 cup	237ml	Tomato puree
1 tablespoon	15ml	Sorghum molasses
1 tablespoon	15ml	Sweet Hungarian paprika
1 tablespoon	15ml	Burnt sugar - (caramel), for color
1		Pineapple juice

Recipe Instructions

This sauce won third place in the Tomato Based BBQ sauce competition at the New Hampshire State BBQ Championship in Portsmouth, NH on July 24, 1999.

In a large saucepan, combine all the sauce ingredients.

Heat over medium, stirring well to mix and dissolve the spices.

Reduce the heat and simmer the sauce, uncovered, for 30 min., stirring occasionally.

Place sauce in an open, shallow bowl inside the smoker for about 2 hours.

Yield: 1 quart

Source:
Garry Howard

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