NOTE: USE UNSEASONED CHILI POWDER. (STEP ONE): GRIND all of the dry seasonings EXCEPT ground black pepper (from ground sage through cayenne pepper) in a spice mill or coffee grinder.
WHISK the ground spices with remaining ingredients well in a medium saucepan (don't forget to add the ground black pepper).
HEAT sauce to a gentle boil, then REDUCE heat to a low heat setting (approximately the numeric "2" setting on rangetop control).
SIMMER sauce about one hour, whisking occasionally, until reduced to almost half (just slightly over 2 cups, or 1 pint).
COOL barbecue sauce completely.
FUNNEL into plastic squeeze bottles or Ball canning jars.
USE as you would any barbecue sauce.
SUGGESTION: Serve with barbecued chicken or ribs, or pulled pork sandwiches.