Ingredients
1/2 cup ketchup
1/3 cup dark brown sugar
1/4 cup unsulfured blackstrap molasses
1/4 cup apricot preserves
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 garlic clove, minced
1 1/2 teaspoons chile powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
Pinch of ground cloves
Pinch of ground allspice
Salt
Directions
1
In a medium saucepan, combine all of the ingredients except the salt with 1/2 cup of water and bring to a boil, stirring well. Let cool and season with salt.
2
Make Ahead
3
The barbecue sauce can be refrigerated for up to 1 week.
4
Originally appeared: June 2012