Don't buy your BBQ sauce from the grocery!

In a special week-long series called "Ribs 5 Ways in 5 Days," "Today" goes in search of the best-tasting ribs from around the country. Day three takes viewers to Kansas City, Mo., where Ollie Gates and his son and daughter, George and Arzelia, of Gates BBQ, share their barbecue sauce-making tips. Here's the recipe:

Barbecue Sauce
Makes about 3 quarts

Ingredients
1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
2 tablespoon chili powder
2 quarts catsup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

Directions
In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder and chili powder. Set aside.
In a large bowl, combine catsup, vinegar, liquid smoke and lemon juice. Add dry ingredients and mix until very well blended.  Serve warm or at room temperature.
Sauce may be stored in an airtight container in refrigerator for 2-3 weeks or in freezer up to 6 months.

Recipe courtesy of Gates BBQ. You can find more recipes at their Web site: www.gatesbbq.com.

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