Makes about 4 cups or enough to serve 8
|1||thick slice raw onion, coarsely chopped|
|2||tablespoons dry beef rub|
|1 1/2||cups dark brown sugar|
|1-inch piece celery, coarsely chopped|
|3||tablespoons chili powder|
|1||canned chipotle pepper, coarsely chopped|
|3||teaspoons black pepper|
|2||teaspoons ground mustard|
|1||clove garlic, chopped|
|1||cup distilled white vinegar|
|1||cup cider vinegar|
|2||cans (6 ounces each) tomato paste|
|1||bottle (10 ounces) Worcestershire sauce|
|3||tablespoons liquid hot sauce|
|1||can (6 ounces) pineapple juice|
|1/2||cup prepared yellow mustard|
|2||fresh habaneros or other chili peppers, seeded and finely chopped|
2. Transfer the mixture to a large saucepan. Bring to a boil over low heat. Cook, stirring constantly, for 3 minutes or until the sugar melts.
3. Whisk in the remaining 1/2 cup white vinegar with the cider vinegar, tomato paste, Worcestershire sauce, hot sauce, pineapple juice, mustard, and chili peppers.
4. Bring to a boil, lower the heat, and simmer the mixture, stirring often, for 20 minutes.
5. Set a strainer over a bowl. Press the sauce through the strainer. Adapted from Blue Ribbon BBQ