This is a table sauce for ribs and chicken. You can use it as a baste in the last few minutes of grilling, but not too long or the sugar will burn. The quality of ketchup will impact your sauce. Vary the type of mustard for interesting flavors. Spike it with a hotter hot sauce, if you prefer.
1/4 cup chili powder
1 cup turbinado sugar
1 tablespoon black pepper
1 tablespoon garlic salt
1 teaspoon celery salt
2 24-oz. bottles ketchup
1/2 cup cider vinegar
1/2 cup yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chipotle Tabasco
Combine chili powder, sugar, pepper, garlic salt and celery salt in a small mixing bowl.
Combine ketchup, vinegar, mustard, Worcestershire and chipotle Tabasco in a 3-quart soup pot. Mix well. Add spice mixture. Bring to a simmer over medium heat, stirring frequently, then reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
Cool sauce and transfer to 2 24-ounce ketchup bottles. Store in the refrigerator.