Bobby Flay's rich, sweet and tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass. Slideshow: Barbecue Sauce Recipes
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.
Yum no habanero pepper used 1.5 tsp Frank's red hot pepper perfectly tangy and sweet good with smoked shoulder and coleslaw