RUM BARBECUE SAUCE

2 tablespoons peanut oil
1 sweet (Vidalia or Maui) onion, chopped
1 clove garlic, chopped
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/2 cup dark rum
2 tablespoons ancho chile powder or New Mexico chili powder
2 tablespoons hot paprika
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Heat the oil in a saucepan over medium heat. Add the onion and garlic, and saute until the onion is translucent.

Add the ketchup, Worcestershire, vinegar, rum, chile powder, hot paprika, cayenne, cumin and coriander, and simmer over low heat for at least 1 hour, stirring occasionally.

Remove from the heat and cool to room temperature. Store in clean, airtight container and refrigerate. Keeps 3 to 4 months, refrigerated.

Makes 3 cups
Source: Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino