Down-Home Barbecue Sauce

(Paul Kirk’s Championship Barbecue Sauces)
This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it’s also good on chicken).
2 Tablespoons chili powder
2 Tablespoons black pepper
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cayenne
1 32-ounce bottle of ketchup]
½ cup prepared yellow mustard
½ cup cider vinegar
1 cup brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon liquid smoke

Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Make sure that the ketchup is blended in well. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.

This sauce will keep for several weeks in an airtight jar in the refrigerator.

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