Vanilla Barbecue Sauce

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!

• Ready In: 25 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup tomato sauce
• 1⁄4 cup molasses
• 1⁄4 cup distilled white vinegar
• 2  tablespoons Worcestershire sauce
• 2  tablespoons brown sugar
• 2  tablespoons Dijon mustard
• 1 -2  teaspoon Tabasco sauce
• 1 1⁄2 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.