Pele’S Barbeque Sauce

• 2 cups ketchup
• 2 cups Kona Brewing Company's Kona Coffee Pipeline Porter*
• 1/2 cup fresh lemon juice
• 1/2 cup tangerine juice
• 3 tablespoons packed dark brown sugar (can be light or golden brown as well)
• 6 tablespoons Worcestershire sauce (equals: 1/4 Cup + 2 Tablespoons)
• 2 tablespoons blackstrap molasses
• 1 tablespoon lemon zest
• 2 teaspoons liquid smoke
• 3 teaspoons sriracha or other hot sauce or to taste (can also use a chipotle pepper in adobo sauce or just the adobo sauce)
• 1 teaspoon onion powder
• 1 teaspoon dry ground ginger
• 3 cloves garlic, crushed/mashed (1 Tbsp jarred crushed garlic or 1 tsp garlic powder also works)
• 1/4 teaspoon salt

1. Mix all ingredients in a saucepan and bring to a boil.
2. Reduce heat to medium low (temperature of stove may vary) and simmer, stirring frequently.
3. Cook until sauce is reduced to about 3 cups and the consistency of barbeque sauce; in an airtight container, sauce can be stored in the refrigerator up to 2 weeks.

ketchup, brewing company, lemon juice, tangerine juice, brown sugar, worcestershire sauce, blackstrap molasses, lemon zest, liquid smoke, sriracha, onion powder, ground ginger, garlic, salt

Taken from food52.com/recipes/11363-pele-s-barbeque-sauce (may not work)