Kathy Gunst’S Best Barbecue Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• About 1 teaspoon Chinese chile paste (see Notes)
• About 1/2 teaspoon Sriracha hot chili sauce or hot pepper sauce (see Notes)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 2 1/2 to 3 cups ketchup
• 3/4 cup maple syrup or honey
• Sea salt
• Freshly ground black pepper

1. In a medium pot, heat the oil over low heat for 1 minute. Add the garlic and ginger and cook, stirring, for 3 minutes. Add the chile paste and chili sauce and stir; let cook for 1 minute. Add the vinegar, soy sauce, and Worcestershire and bring to a gentle simmer; cook for 3 minutes. Add 2 1/2 cups of the ketchup and the maple syrup and let simmer on low for 10 minutes, whisking to create a smooth sauce. Taste for seasoning. If you want a sweeter, more tomato-flavored sauce, add the additional 1/2 cup ketchup. If you want a spicier sauce, add more chile paste and chili sauce. Season with salt and pepper to taste. Let cool; cover and refrigerate.
2. Makes about 3 cups

vegetable oil, garlic, fresh ginger, chinese chile paste, hot chili sauce, balsamic vinegar, soy sauce, worcestershire sauce, ketchup, maple syrup, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/kathy-gunst-s-best-barbecue-sauce-50149248 (may not work)