Dave’s Thick & Tangy BBQ Sauce – v1.5

8 ounces tomato sauce
1/2 cup brown rice syrup
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup tamarind concentrate (not paste)
1/4 cup brown sugar
2 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1 teaspoon bacon grease or butter
1 teaspoon ground yellow mustard (Colman’s if you can get it)
1 teaspoon chili powder
1 teaspoon onion granulated powder
1 teaspoon granulated garlic powder
1 teaspoon sweet smoked paprika
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/2 teaspoon lemon rind
1/2 teaspoon ground ginger
1/2 teaspoon sweet curry powder
½ teaspoon nutmeg
½ teaspoon cinnamon

Combine all ingredients in a small saucepan. Bring to a boil. Lower heat to a simmer and cook until mixture is reduced by a third (20 minutes or so). Makes just shy of 2 cups.

Dave’s notes: better, sweet and spicy with being too dark. Littel too much black pepper and mustard. Needs allspice and/or mace. Maybe go 1 cup syrup and leave out the brown sugar (or adjust taste wth a little white sugar).