Classic Kansas City Barbecue Sauce

Both this sauce and the Memphis sauce for barbecued chicken are tomato based. This Kansas City sauce is a little sweeter and, with the addition of butter, a little more round in flavor.

• 1/2 cup firmly packed dark brown sugar
• 1 Tbs. onion salt
• 1-1/2 tsp. celery seeds
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. chili powder
• 1 tsp. finely ground black pepper
• 1 tsp. ground cumin
• 1/2 tsp. cayenne
• 2 cups tomato ketchup
• 1/4 cup white vinegar; more to taste
• 2 Tbs. prepared yellow mustard
• 1 tsp. fresh lemon juice
• 1 tsp. liquid smoke (optional)
• 4 Tbs. 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.