Garry's Kansas City Bbq Sauce

Course : BBQ Sauce
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1/4 cup dark brown sugar
1/4 cup turbinado sugar
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup cheap yellow mustard
1 tablespoon Gerhards chili powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/8 teaspoon ground mace
1 tablespoon honey
1 cup ketchup
1 cup tomato puree
1 tablespoon sorghum molasses
1 tablespoon sweet Hungarian paprika
1 tablespoon burnt sugar -- (caramel), for color
6 ounces pineapple juice

Preparation / Directions:

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

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