Flyboy Barbecue Sauce
Ingredients
- 1 1/4 cups ketchup
- 2 tbsp ancho chile powder
- 2 tbsp honey
- 2 tbsp molasses
- 2 tbsp dark brown sugar
- 1 tbsp (heaping) Dijon mustard
- 1 tbsp smoked paprika
- 1 tbsp red wine vinegar
- 1 tsbp worcestershire sauce
- 1/4 tsp cayenne powder
- 1 canned chipotle chile in adobo, chopped just one Chile, not one can!
- 2 cups Somerset Ridge Flyboy
Instructions
- Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, smoked paprika, vinegar, Worcestershire sauce, cayenne powder, and chipotle chile in a medium saucepan over medium heat
- Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally
- Meanwhile, bring the Somerset Ridge Flyboy to a simmer in a small saucepan over medium heat
- Simmer until reduced to 1 cup, about 20 minutes
- Stir the reduced wine into the sauce
- Season with salt and pepper
- Pour into a bowl and allow to cool at room temperature
Notes
The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.