Kevin's Barbeque Sauce: 30 Years of Refinement

I've been working on my barbeque sauce recipe for about 30 years now, and began with a recipe my daddy had been working on for 20. It's always been good to very good (depending what I did in a particular batch) but about 10 years ago I started adding some beer to the mix, which increased it's savor. Then I started adding a 1/2 teaspoon of anchovy paste, which boosted the savor even further (don't worry, you won't taste the fishiness), and two years ago I finally nailed it by including mace. (Larger image.) Makes about 2 cups.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 1 14-oz. bottle ketchup
• 1/2 sm. onion; chopped
• 2 cloves garlic; chopped
• 1 Tbsp. oil
• 3 Tbsp. molasses
• 1/4 cup dark beer
• 1/4 cup cider vinegar
• 1 tsp. paprika
• 1/2 tsp. ground chipotle
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground mace
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. anchovy paste
• 1/4 tsp. ground celery seed
• 1/4 tsp. ground cayenne pepper

Preparation:

1. Heat oil over medium low heat in a small sauce pan, add onions, and simmer - stirring occasionally - until onions caramelize, about 15 minutes.

2. Add garlic and cook another minute.

3. Mix in all remaining ingredients, bring to a simmer, and cook 15 minutes - stirring occasionally. Taste and adjust seasonings.

Note 1: If you wish a smoother texture, run the sauce through a blender or food processor after it cools.

Note 2: This sauce is designed specifically for pork: ribs, chops, and pulled pork shoulder. I've never tried it on beef or chicken.

Note 3: This sauce was developed in conjunction with my pork dry rub and they complement each other delightfully.

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