No more need to use sauce from a bottle!

Sweet And Smoky Barbecue Sauce

6 tablespoons (packed) dark brown sugar
½ cup cider vinegar
¼ cup molasses
¼ cup honey
¼ cup Worcestershire sauce
2 tablespoons dark rum
2 tablespoons yellow mustard
1 tablespoon liquid smoke
1 tablespoon New Mexico Style chili powder
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
¼ teaspoon ground cloves
4 cups ketchup
Coarse salt (kosher or sea) and freshly ground black pepper

1. Combine all the ingredients, except for the ketchup, in a large, deep, heavy,
nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until
all the ingredients are dissolved, stirring constantly, about 5 minutes. Stir in the ketchup
and bring to a boil, stirring well, as the ketchup has a tendency to spatter. Add salt and
pepper to taste.

2. Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and
richly flavored, about 30 minutes, stirring often. Use right away or transfer to jars,
cover, cool to room temperature, and refrigerate. The sauce will keep for several
months.
Makes 5 Cups