Spicy BBQ Sauce

I found this online and tweaked it until perfect. Great on chicken and pork!

• Ready In: 45 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• Dry ingredients

• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon ground cloves
• 1⁄4 teaspoon  granulated garlic (used powdered)
• 1⁄2 teaspoon  granulated onion (used powdered)
• 1⁄2 teaspoon  yellow mustard powder

• Wet ingredients

• 1  tablespoon unsalted butter
• 1  tablespoon  safflower oil (neutral)
• 3  tablespoons  minced yellow onions
• 2  garlic cloves, minced
• 1⁄8 teaspoon salt
• 3  tablespoons water
• 2  tablespoons sugar
• 3  tablespoons  pineapple juice
• 3  tablespoons Worcestershire sauce
• 3  tablespoons apple cider vinegar
• 2  teaspoons honey
• 1  teaspoon molasses
• 1  tablespoon spicy brown mustard
• 1  cup  organic ketchup
• 3  tomato chipotle bouillon cubes, crumbled
• 1  teaspoon cayenne pepper (optional)
• 1  teaspoon  hot sauce (optional)
• 1  jalapeno, smoked and diced (optional)
•  fresh lemon juice
•  salt

Directions

1. Mix together the dry ingredients and set aside.
2. Melt the butter in the oil in a medium pot over med-high heat.
3. When the foam subsides add the onion and the tiny pinch salt and cook, stirring frequently, till the onion goes past the translucent stage and starts to lightly brown in spots, about 5 minute
4. Add the garlic and the dry ingredients, stir well, and cook about 45 seconds.
5. Add the water and sugar and stir well until the sugar is completely dissolved.
6. Add the pineapple juice and Worcestershire sauce.
7. Bring to a simmer, stirring occasionally, then cook till the liquids have reduced by half.
8. Add the vinegar, honey and molasses and bring to a simmer again.
9. Allow to reduce by about 1/4.
10. Stir in the mustard, ketchup and chipotle well.
11. If you want a really spicy sauce add the optional cayenne, hot sauce, and jalapeño.
12. Bring just to a boil then reduce the heat to med-low and cook, partially covered, 15 minute
13. Remove the pot from the heat.
14. Add lemon juice, a few drops at a time, just till a little brightness is achieved.
15. Cool then refrigerate; the flavors will develop further over the next several hours.