- 3 cups ketchup
- 1 cup pure cane sorghum or sorghum molasses
- 1/2 cup apple cider vinegar
- 3 garlic cloves
- 1 habanero chile, pierced with a knife
- In a medium saucepan, combine all of the ingredients except the salt and pepper. Bring to a boil and simmer over moderate heat, stirring frequently, until thickened and reduced to 4 cups, about 20 minutes. Discard the garlic and habanero and season the barbecue sauce with salt and pepper. Let cool completely, then refrigerate the barbecue sauce until well chilled, about 45 minutes.
The barbecue sauce can be refrigerated for up to 1 week.
Bobby Flay's Smoked Lamb.