K. C. CLASSIC BARBECUE SAUCE

This is probably what comes to mind when most Americans think of barbecue sauce. Thick, sweet and as deep-red as crushed velvet. Kaycee has become the most popular regional sauce in America. Paul Kirk, who bills himself as "the Kansas City Baron of Barbecue," created this version.

3/4 cup packed brown sugar
1 to 2 tablespoon freshly-ground black pepper
1 (1 1/3 oz) package chili seasoning
2 teaspoons dry mustard
1 teaspoon powdered ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon ground mace
1 cup distilled vinegar
1/4 cup molasses
1/4 cup water
1 (32 ounce) bottle ketchup
1 to 3 teaspoons liquid smoke (optional)

In a large saucepan, combine brown sugar, black pepper, chili seasoning, mustard, ginger, allspice, red pepper, and mace. Add vinegar, molasses, and water. Stir until all dry ingredients are dissolved. Stir in ketchup. Add liquid smoke if desired.

Bring to a boil, stirring constantly to avoid spattering. Reduce heat to low, and simmer, covered, for 30 minutes. Serve warm.

Refrigerate unused sauce up to several weeks.

USES: A finishing and table sauce for beef, pork, and chicken. Also good in meatloaf.

Makes about 4 1/2 cups
Recipe from: Paul Kirk
Source: The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades by Jim Auchmutey and Susan Puckett