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Classic Kansas City Barbecue Sauce

Sent in by Kansas City Sue

 

1/4 tsp. allspice

1/2 tsp.  Classic Red Hot Pepper Sauce

 (more for more heat, less for less)

1/4 tsp. mace

 1/4 tsp. black pepper
1/4 tsp. cinnamon

1/2 tsp. curry powder
1/2 tsp. chili powder 1/2 tsp. paprika
1/4 cup white vinegar 1/3 cup dark molasses
1    cup ketchup  

 

Sift together dry ingredients. Combine hot sauce, vinegar, molasses, and ketchup. Add dry ingredients and mix well. Store up to 3 weeks in refrigerator, up to 6 months in freezer.

Makes 2 cups of sauce.

Note:  for best results brush liberally on food during final five to six minutes of barbecue or broiling, as sauce may burn when cooking on an open flame at high temperature. For extra flavor, add generously on food after cooking or on the side. Also great as a dipping sauce for wings, fries, etc.

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