Dark & Stormy Barbecue Sauce
By Steven Raichlen
- Yield: 2.5 cups
- 1 cup ginger beer
- 3 strips lemon zest (1/2- by 1-1/2 inches—remove with a vegetable peeler)
- 1 cinnamon stick
- 2 cups ketchup
- 1/2 cup brown sugar
- 1/4 cup dark rum
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Step 1: Place the ginger beer, lemon zest, and cinnamon stick in a heavy saucepan. Boil over high heat until reduced by half.
Step 2: Add the ketchup, sugar, rum, molasses, Worcestershire sauce, lemon juice, liquid smoke, onion powder, and pepper and whisk to mix. Gradually bring the sauce to a simmer over medium heat, and continue to simmer until thick, 10 to 15 minutes, stirring occasionally. Correct the seasoning, adding brown sugar or lemon juice to taste: the sauce should be very flavorful.
Step 3: Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate until serving. Refrigerated, it will keep for several weeks.
