Kansas City - Style Sauce (Paul Kirk)

   3/4 c  Light brown sugar, packed         1/4 ts Mace, ground
      1 ea 1 1/4 oz package regular          1/4 ts Black peppper, fresh ground
           -flavor chili seasoning             1 c  White distilled vinegar
      2 ts Dry mustard                       1/4 c  Molasses
      1 ts Ginger, ground                    1/4 c  Water
    1/2 ts Allspice, ground                   32 oz Ketchup
    1/4 ts Cayenne pepper                      3 ts Liquid smoke (optional)

  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.  Stri 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