I only use BBQ sauce on bad BBQ (it's a Texas thing).
CD
I quit buying barbecue sauce when I checked the labels of every brand of BBQ sauce in every local grocery store and they all contained high fructose corn syrup. Now I make my own:
Pomegranate Balsamic Barbecue Sauce
Ingredients
1 cup pomegranate balsamic vinegar
1½ tsp pomegranate molasses
3 Tbs Agave Nectar
2 Tbs light tasting olive oil
112 oz bottle of Irish Stout
6oz tomato paste
1 tsp Worcestershire sauce
½ tsp Frank's Hot Sauce
1½ tsp whole grain mustard
¼ cup dark brown sugar
½ cup minced onion
4 garlic cloves, minced
½ tsp grated ginger
½ tsp salt
Instructions:
In a medium sauce pan, sauté the onions in the olive oil until softened, but not browned. Add the minced garlic and sauté until fragrant, 30 to 45 seconds. Add the tomato paste and heat through, breaking it up as you stir, to cook out the raw tomato taste.
Once the tomato paste has heated through, add the pomegranate balsamic vinegar and the stout and bring the sauce to a boil, stirring occasionally. Reduce to a simmer and add the agave nectar, pomegranate molasses, Frank’s hot sauce, Worcestershire sauce and the whole grain mustard.
Add the brown sugar and stir until it is completely dissolved, then stir in the grated ginger and the salt.
Allow the sauce to simmer for anywhere from 2 to 5 hours, until it is rich and thick enough to coat the back of a spoon.
This sauce will keep for at least 1 week tightly covered in the refrigerator, or for 3 months in the freezer.