Kansas City Style Barbecue Sauce

A thick, sweet, and smoky sauce, perfect for the ultimate barbecued ribs! Also does great in the crock pot with the meat or beans of your choice. This recipe makes about 4 cups sauce, but it keeps well in the fridge or freezer, and makes a great homemade gift! Apparently this originally came from America's Test Kitchen, but the friend I got the recipe from didn't mention that! Thanks to Chef 219653 for the heads up!

• Ready In: 1 hr 10 mins
• Yields: 4 cups

Ingredients

• 2  teaspoons  oil (neutral flavored)
• 1  onion, minced
• 3  garlic cloves, minced
• 4  cups  vegetable stock (low sodium preferred)
• 1  cup  root beer
• 1  cup cider vinegar
• 1  cup dark corn syrup
• 1⁄2 cup molasses
• 1⁄2 cup tomato paste
• 1⁄2 cup ketchup
• 2  tablespoons brown mustard
• 1  tablespoon  hot sauce (a good sambol would do nicely, as well)
• 1⁄2 teaspoon liquid smoke, divided

Directions

1. In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
2. Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
3. Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
4. Sauce will keep about a week in the refrigerator, or up to four months if frozen.