Better BBQ Sauce Than Yours # 2

Red Wine Barbecue Sauce:

Bobby Flay does it again.

Ingredients

• 1 1/4 cups (300 ml) ketchup
• 2 tablespoons (30 ml) ancho chile powder
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) molasses
• 2 tablespoons (30 ml) dark brown sugar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon (15 ml) paprika
• 1 tablespoon (15 ml) red wine vinegar
• 1 tablespoon (15 ml) Worcestershire sauce
• 1/4 teaspoon (1 ml) chile de arbol or cayenne powder
• 1 canned chipotle chile in adobo, chopped
• 2 cups (480 ml) dry red wine, such as pinot noir, reduced to about 1 cup (240 ml)
• Salt and freshly ground pepper

Method

1. For the sauce, combine the ketchup, 1 cup (240 ml) water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, and chile de arbol, and simmer until thickened, about 30 minutes, stirring occasionally.
2. Stir in the reduced wine and season with salt and pepper.
3. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.)