Pele’s Barbeque Sauce

By MariGarrett • April 20, 2011 • 2 Comments

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Author Notes: About 10 years ago, I wanted to make my own BBQ sauce. I found a simple recipe with 5 ingredients, in an old magazine and since then, it has evolved into the following.
NOTE: * I also use dark soda, like a high end micro-brewed root beer (regular dark soda will work as well, like cola); any type of beer will; the darker the better. - MariGarrett

Makes about 3 cups

2 cups ketchup
2 cups Kona Brewing Company’s Kona Coffee Pipeline Porter*
1/2 cup fresh lemon juice
1/2 cup tangerine juice
3 tablespoons packed dark brown sugar (can be light or golden brown as well)
6 tablespoons Worcestershire sauce (equals: 1/4 Cup + 2 Tablespoons)
2 tablespoons blackstrap molasses
1 tablespoon lemon zest
2 teaspoons liquid smoke
3 teaspoons sriracha or other hot sauce or to taste (can also use a chipotle pepper in adobo sauce or just the adobo sauce)
1 teaspoon onion powder
1 teaspoon dry ground ginger
3 cloves garlic, crushed/mashed (1 Tbsp jarred crushed garlic or 1 tsp garlic powder also works)
1/4 teaspoon salt

Mix all ingredients in a saucepan and bring to a boil.
Reduce heat to medium low (temperature of stove may vary) and simmer, stirring frequently.
Cook until sauce is reduced to about 3 cups and the consistency of barbeque sauce; in an airtight container, sauce can be stored in the refrigerator up to 2 weeks.