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Molasses-Bourbon
Sauce
for Ribs
Comments:
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.
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 First, heat the oil in a large saucepan and sauté onion until golden brown.
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Next, add the vinegar and boil until mixture is reduced to about 3/4 cup and remove pan from the heat.
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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.
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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:
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2 cups ketchup 
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