This recipe came from Gourmet long ago when I used to have a subscription. It is my favorite sauce when i remember far enough ahead of time to make it. It is fairly hot the day it is made and mellows the next day.
1 tablespoon vegetable oil
2 cups chopped onion
4 minced garlic cloves
Cook the onion and garlic in the oil until softened.
1/3 cup dark molasses
1-1/4 cups ketchup
2 tablespoons Dijon-style mustard
1-1/3 cups cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco
1-1/3 teaspoons cayenne
Add all other ingredients and simmer, stirring occasionally, for 20-30 minutes. If you want it smooth, purée it. Use to baste beef, chicken, or pork during the last third of its grilling time.
Makes about 2-1/2 cups. Let sit for one day to meld flavors. Also delicious as a regular (on-the-side) barbecue sauce.