340110 Sun Nov 05 15:43:23 -0800 2006 0 31 Home Cooking 0 1998324 This is based on Steven Raichlen's book on Sauces, Rubs and Marinades. The original is his Sweet-and-Smoky BBQ Sauce. Despite the title, I don't find it sweet, just smoky and with good flavor. My version is as follows: 8 Tbs packed dark brown sugar 1/2 cup cider vinegar 1/4 cup molasses 1/4 cup honey 1/4 cup Worcestershire sauce 2 Tbs dark rum 2 Tbs yellow mustard (I used Dijon) 1 Tbs liquid smoke 1 Tbs pure chili powder (I use about 4-6 fresh Thai birds eye chiles, finely ground) 2 tsp fresh ground black pepper 2 tsp garlic powder 1 tsp ground allspice 1/4 tsp ground cloves 4 cups ketchup Kosher salt, pepper to taste. Combine everyhtiing except ketchup in deep nonreactive saucpan and bring to simmer over medium heat. Cook until all dry ingredients are dissolved, stirring constantly, about 5 mins. Add ketchup and bring to boil, stirring well. Add salt and pepper to taste. Reduce heat and simmer for about 30 minutes - sauce should be dark, thick and with good flavor. Use right away or transfer to jars. Refrigerate. Will keep for several months (actually I've kept this for over a year). You can adjust the heat level by adding or subtracting from the chili powder. We like lots of heat so I use hot chiles, usually Thai birds eye, but you can use powdered anchos for a mild kick up to habaneros for a real blast. Sun Nov 05 15:43:23 -0800 2006 12335 cheryl_h