Here is one of my favorite sauce recipes. This is Tim Knox's recipe tamed down a little. Our family standard. A pretty good sauce.
This recipe uses Tamarind paste. In case you are unfamiliar it is a bitter paste you can get in Asian food stores.
2 tablespoons butter or more
2 medium onions - diced medium
1 pablano pepper, diced small
1 fat jalapeno pepper - diced small
1 red pepper - diced small
1/2 cup of brown sugar - packed
1/4 cup red wine vinegar
2 tablespoons Lea & Perrins worcestershire sauce
1 1/2 cups of ketchup
1 or so tablespoons of yellow mustard
1/4 teaspoon of ground cinnamon
1 cup heated chicken broth
2 medium cloves fresh garlic - crushed and minced
1 teaspoon tamarind paste
6 pasilla peppers, toasted, de-seeded and ground into fine powder
zest of 1 lemon
juice of same lemon
Heat a large skillet or frying pan to medium low and melt the butter. Turn up to medium and add the onions, pablano peppers, jalapeno and red pepper.
Stirring every so often, begin preparing the brown sugar by mixing together brown sugar, red wine vinegar, Lea & Perrins worcestershire sauce, ketchup, yellow mustard, and cinnamon in a bowl. Set aside.
Do not forget to stir or assign someone to keep an eye on the vegetables.
Mix together heated chicken broth, garlic and tamarind paste until paste is dissolved. Set aside.
Check the vegetables.
In a small bowl zest and juice the lemon. Set aside.
When vegetables are brown and sticky add the prepared chicken broth and stir until bubbling.
Add brown sugar mixture and stir until bubbling.
Add pasilla chili powder, lemon zest and juice and stir until bubbling.
If you like thicker BBQ sauce, stir constantly until the sauce thickens. If you prefer a thinner sauce, add chicken stock and stir. If you like what you see, turn off stove an allow to cool for 5 or 10 minutes before serving.