Okay, so the secret is out . . . I get some help from the grocery store when making my “homemade” BBQ sauce. So what? It is delicious and no one has to know—until now, that is. My personal favorite is Sweet Baby Ray’s, but feel free to substitute your favorite brand. Starting with a good base is essential, and then the sky’s the limit when it comes to additions.
Heat the oil over high heat in a medium saucepan until it begins to shimmer. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer.
Add the stock (or water and bacon, if using), bring to a boil, and cook until reduced by half, about 5 minutes.
Add the molasses, habanero sauce, Worcestershire sauce, and BBQ sauce and bring to a boil. Lower the heat to low and simmer, stirring occasionally, for 15 minutes. Remove from the heat and let cool for 15 minutes. Transfer to a blender and blend until smooth. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.
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