Homemade Sweet Spicy Barbecue Sauce

0 Mix [wprm-ingredient text="46 oz. 100% tomato juice," uid="0"] [wprm-ingredient text="1 ¼ cups low sodium soy sauce" uid="1"], [wprm-ingredient text="1 ¼ cups Worcestershire sauce" uid="2"], [wprm-ingredient text="3 cups ketchup" uid="3"], [wprm-ingredient text="3 cups apple cider vinegar" uid="4"], [wprm-ingredient text="3 cups brown sugar" uid="5"], juice from [wprm-ingredient text="2 medium lemons" uid="6"], [wprm-ingredient text="2 teaspoons cayenne pepper" uid="7"], [wprm-ingredient text="2 teaspoons dried mustard" uid="8"], [wprm-ingredient text="1 teaspoon garlic powder" uid="9"], [wprm-ingredient text="1 teaspoon onion powder" uid="10"], [wprm-ingredient text="1 teaspoon dried oregano" uid="11"], [wprm-ingredient text="1 teaspoon ground all spice" uid="12"], [wprm-ingredient text="1 teaspoon ground ginger" uid="13"], [wprm-ingredient text="1 teaspoon dried basil" uid="14"] and [wprm-ingredient text="1 teaspoon finely ground black pepper" uid="15"] in a large Dutch oven.
1 Heat over medium-low heat, and cook for 2-3 hours, or until cooked down by half. It will have thickened significantly, and the ingredients will be combined (instead of lumpy, as they are in the beginning.) You can do this over higher heat, though I do not recommend that because the sauce will splatter all over your stovetop and backsplash as it bubbles.
2 Let cool, then transfer to jars. Refrigerate overnight.
3 Serve at room-temperature with your favorite slow-cooked meats and sides.