The Definitive South Western Barbecue Sauce

Guest Chef – Bruce Thompson

Makes 4 cups.

Ingredients

• ½ cup dark brown sugar (125 milliliters)
• ½ cup cider vinegar (125 milliliters)
• 1/4 cup water (50 milliliters)
• 1/4 cup honey (50 milliliters)
• 3 tablespoon molasses( 45 milliliters)
• 2 tablespoon Worcestershire sauce (25 milliliters)
• 2 tablespoon yellow mustard (25 milliliters)
• 1 tablespoon liquid smoke (15 milliliters)
• 1 tablespoon chili powder (15 milliliters)
• 2 teaspoon ground ginger (10 milliliters)
• 2 teaspoon ground black pepper (10 milliliters)
• 2 teaspoon garlic salt (10 milliliters)
• 1 teaspoon cayenne pepper (5 milliliters)
• 1 teaspoon ground allspice (5 milliliters)
• 4 cup tomato ketchup (1 liter)

Directions

1. Heat all ingredients, except ketchup, in a saucepan over medium heat until sugar is dissolved.
2. Add ketchup, and bring to a boil.
3. Reduce heat to low, and simmer for 30 minutes.
4. Stir frequently to avoid burning sauce.
5. Beware, sauce tends to splatter.
6. Allow to cool.
7. Place in refrigerator in airtight containers.

Will keep refrigerated for at least a month.