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Kansas City-Style Barbecue Sauce (Paul Kirk)

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3/4 cup light brown sugar; packed
1 package chili seasoning*; (1 1/4 oz.)
2 teaspoons dry mustard
1 teaspoon ginger; ground
1/2 teaspoon allspice; ground
1/4 teaspoon cayenne pepper
1/4 teaspoon mace; ground
1/4 teaspoon black pepper; fresh ground
1 cup white distilled vinegar
1/4 cup molasses
1/4 cup water
32 ounces ketchup
3 teaspoons liquid smoke (optional)

*(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" - - - - - - - - - - - - - - - - - - NOTES : Recipe Editor: This is my favorite BBQ sauce.

Yield: 1 serving

Preparation Time: 0:00


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