| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bbq, Sauces |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Light brown sugar, packed |
| 1 |
pk |
(1 1/4 oz) regular, flavor chili seasoning (I used GArry Howard's Chile Powder recipe) |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Ginger, ground |
| 1/2 |
ts |
Allspice, ground |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Mace, ground |
| 1/4 |
ts |
Black peppper, fresh ground |
| 1 |
c |
White distilled vinegar |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Water |
| 32 |
oz |
Ketchup |
| 3 |
ts |
Liquid smoke (optional) |
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 will last much longer than one week in the refrigerator if you use
commercial ketchup (which has an antioxidant in it).
Recipe by: John Willingham's World Champion Bar-B-Q Posted to bbq-digest V5
#359 by wight@odc.net on Jul 5, 1997
A Message from our Provider:
“The church is prayer-conditioned.”