Sweet Kansas City Barbecue Sauce
(from Paul Kirk's Championship Barbecue Sauces)
- 2 12-ounce cans tomato paste
- 2 ½ cups water
- 1 cup molasses
- 1 cup dark corn syrup
- 1 cup clover honey
- 1 cup brown sugar, packed
- 1 cup cider vinegar
- ¼ cup Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons chili powder
- 2 tablespoons granulated garlic
- 1 tablespoon black pepper
- 1 tablespoon granulated onion
- 1 tablespoon rubbed sage
- 1 tablespoon salt
- 1 tablespoon liquid smoke
- 2 teaspoons cayenne
- ½ teaspoon ground bay leaf
- 1 to 3 teaspoons crushed red pepper
- Combine all of the ingrediets in a large, nonreactive saucepan.
- Bring the mixture to a boil, stirring to blend the ingredients well. Reduce the heat and simmer for about 30 minutes, stirring occasionally to make sure the sauce on the bottom of the pan does not scorch.
- This sauce will keep for several weeks in an airtight jar in the refrigerator.
- Use this sauce warm or chilled, as a dipping sauce with any kind of chicken or pork.
- You don't want to glaze with it, as the high sugar content will cause it to burn too quickly.