Vanilla Barbecue Sauce

Oolala's Note:

From Newsday's Parents & Children, June/2006 from Steven Raichlen's "Raichlen on Ribs" cookbook. Sounds interesting and delicious but haven't tried it yet. Guessed yield and time to make!

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cups

• 1 cup tomato sauce
• ¼ cup molasses
• ¼ cup distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 -2 teaspoon Tabasco sauce
• 1 ½ teaspoons liquid smoke
• 1 teaspoon vanilla extract
• kosher salt , to taste
• ground pepper , to taste

Directions:

1. Combine tomato sauce, molasses, vinegar, Worsestershire sauce, brown sugar, mustard, Tobasco, liquid smoke, vanilla extract and 1/4 teaspoons each of salt and pepper in a non-reactive saucepan and slowly bring to a boil over medium-high heat.
2. Reduce heat to medium and let sauce simmer gently until dark, thick, richly flavored and slightly reduced, 6-10 minutes.
3. Taste for seasoning, adding more liquid smoke, salt and pepper as needed.
4. Let sauce cool to room temperature before serving. Keep in a well sealed container in refrigerator for up to several weeks. Makes enough for 4 lbs. ribs.