Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          light brown sugar -- packed
     1/2  cup           chili powder -- (mild)
   3      tablespoons   dry mustard
   1 1/2  tablespoons   ginger -- ground
   2      teaspoons     allspice -- ground
   1 1/4  teaspoons     mace -- ground
   1 1/4  teaspoons     black pepper -- fresh ground
   1      quart         white distilled vinegar
   1      cup           molasses
   1      cup           water
 148      ounce         ketchup -- (1 #10 can)

Preparation:

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. Stir 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. This sauce (and most barbecue sauces) improves in taste if allowed to sit overnight in the refrigerator before use.