This is what Paul Kir has to say about this sauce:This is as close to my own personal sauce as I'm willing to reveal. It's a classic Kansas City style sauce with a definite flavor kick of ginger. This recipe has never failed me.
1mix all the ingredients in a nonreactive pan and blend well. Put over medium heat, and simmer for 20 minutes, stirring occasionally. This sauce will keep for several weeks in an airtight jar in the refrigerator. Makes about 3 cups.
2Use warm or chilled as a finishing sauce for pork of any kind. It is also a good sauce for pulled pork sandwiches. It makes a good glaze for poultry. Start painting on about 30 minutes before the end of the cooking time. Before slicing barbecued meat, let rest for 20 to 30 minutes after taking it off the fire. It will be easier to slice and the meat will be juicier.