Submitted by: Geoff Marshall from Chicago, IL
Yield: Roughly 3 cups
Combine all ingredients in a medium-sized sauce pot. Whisk to combine.
Place pot on stove, over medium heat.
Bring sauce to a simmer, and continue simmering for 10-15 minutes while stirring constantly. Heating the sauce marries the falvors, and reducing it slightly will concentrate them.
Serve sauce warm with barbecued meats such as pulled pork, smoked sausages or hot links, and chicken.
Sauce can be chilled and stored in an air-tight container and keep in the refrigerator for up to a month.
This recipe calls for our World's Fair Barbecue Rub, but you can experiment with whichever barbecue seasoning is your favorite.