Kansas City-Style Barbecue Sauce

Course : BBQ Sauce
Serves: 4
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3 cups light brown sugar -- packed
1/2 cup chili powder -- (mild)
3 tablespoons dry mustard
1 1/2 tablespoons ginger -- ground
2 teaspoons allspice -- ground
1 1/4 teaspoons mace -- ground
1 1/4 teaspoons black pepper -- fresh ground
1 quart white distilled vinegar
1 cup molasses
1 cup water
7 pounds ketchup

Preparation / Directions:

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.

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