Kansas City-Style Barbecue Sauce (Modified Paul Kirk)

Recipe Ingredients

3 cups	480g / 16oz	Light brown sugar - packed
1/2 cup	118ml	Chili powder - (mild)
3 tablespoons	45ml	Dry mustard
1 1/2 tablespoons	22ml	Ginger - ground
2 teaspoons	10ml	Allspice - ground
1 1/4 teaspoons	6.3ml	Mace - ground
1 1/4 teaspoons	6.3ml	Black pepper - fresh ground
1		White distilled vinegar
1 cup	237ml	Molasses
1 cup	237ml	Water
148 oz	4205g	Ketchup - (1 #10 can)

Recipe Instructions

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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