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Sweet and Sticky Barbecue Sauce

This delicious barbecue sauce can be made ahead and refrigerated for up to 2 weeks, and it's brilliant formula actually prevents the sauce from burning onto the grill!


  • 1/2 cup vegetable oil

  • 5 garlic cloves, chopped

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • Salt

  • 1/4 cup dark rum

  • 3 tablespoons chili powder

  • 1 tablespoon freshly ground black pepper

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground clove

  • 1 cup dark brown sugar

  • 2 cups water

  • 2 cups ketchup

  • 1/2 cup molasses

  • 1/2 cup yellow mustard

  • 1/2 cup cider vinegar

  • 2 teaspoons hot sauce


Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.

Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt.

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