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, if using. 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.
Source: John Willingham's World Champion Bar-B-Q
Posted to MM-Recipes Digest V3 #199
Date: Wed, 10 Jul 1996 07:46:43 -0700
From: email@example.com (Carey Starzinger)