1/2 cup firmly packed dark brown sugar 1 tablespoon onion salt 1-1/2 teaspoons celery seeds 1-1/2 teaspoons garlic powder 1-1/2 teaspoons chili powder 1 teaspoon finely ground black pepper 1 teaspoon ground cumin 1/2 teaspoon cayenne 2 cups tomato ketchup 1/4 cup white vinegar; more to taste 2 tablespoons prepared yellow mustard 1 teaspoon fresh lemon juice 1 teaspoon liquid smoke (optional) 4 tablespoons butter, cubed and chilled
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
I got this recipe from www.finecooking.com by Paul Kirk
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