J. Daniel'S Barbecue Sauce

• 2 c. ketchup
• 1/3 c. vinegar
• 1/4 c. Worcestershire
• 1/2 c. brown sugar
• 3/4 c. molasses
• 1/2 large minced onion
• 4 cloves minced garlic
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 6 oz. can tomato paste
• 3/4 c. Jack Daniels Tennessee whiskey
• 2 to 3 Tbsp. liquid smoke
• 1/3 tsp. Tabasco

1. Combine onion, garlic and J. Daniels in a 3-quart saucepan. Simmer about 10 minutes over low flame, then carefully light mixture to burn off liquid alcohol (about 20 seconds).
2. Add remaining ingredients.
3. Bring to boil.
4. Simmer 20 minutes, stirring constantly.
5. Strain to remove onion and garlic pieces, if you prefer a smoother sauce.
6. Refrigerating sauce for 1 to 2 days will increase tastiness.

ketchup, vinegar, worcestershire, brown sugar, molasses, onion, garlic, black pepper, salt, tomato paste, daniels, liquid smoke, tabasco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275958 (may not work)