Barbeque Sauce (Hickory Smoked)

This tomato-based barbeque sauce is a variation of the Kansas City-Style BBQ Sauce. Great on ribs, burgers, steaks, chicken and chops, it uses liquid hickory smoke flavouring and is full of flavour. Use this both as a glaze and a sauce.

1 Tbsp. butter
½ small onion, minced
1 large clove garlic, minced
1 Tbsp. pure chile powder, preferably ancho or New Mexico
1 cup ketchup
¼ cup firmly packed dark brown sugar
2 Tbsp. cider vinegar
2 Tbsp. prepared yellow mustard
1 Tbsp. Worcestershire sauce
1½ tsp. liquid hickory smoke flavouring
pinch cayenne pepper
kosher or sea salt

Melt the butter in a medium-size saucepan over medium heat. When the foam subsides, add the onion, garlic, and chile powder and cook, stirring, until softened, about 5 minutes.

Add the ketchup, brown sugar vinegar, mustard, Worcestershire, liquid smoke, and cayenne. Season lighlty with salt, and simmer over low heat, stirring frequently, until thick and glossy, about 15-20 minutes.

Will keep, tightly covered in the refrigerator for up to 1 month.

Makes 1½ cups.