More and more, our sauces and meats are being prepared with "sweet" and "tang" with maybe just a hint of "heat". If that is what you're seeking, then this just may be your recipe.
First, heat the oil in a large saucepan and sauté onion until golden brown.
Next, add the vinegar and boil until mixture is reduced to about 3/4 cup and remove pan from the heat.
Now it is time to add the ketchup, molasses, and water and finally, the secret ingredient: bourbon - stir to blend and bring sauce to simmer.
Add the salt, pepper and cinnamon. Simmer 10 minutes to blend flavors.
- Sauce is done!
About 30 minutes before the ribs are done - and the pit has begun to cool just a little - coat both sides of the ribs with the Molasses-Bourbon
Sauce sauce. Allow the sauce to become "tacky" to the touch. Remove, slice and serve along with the remaining sauce for your guests who like a little extra "twang".
Want a little more smoke flavor with your ribs? Try using any of the following: