I do not know about you, but I really love those thick, rich and bold BBQ sauces.

Not those thin and always vinegar tasting ones so many places spill over the food—and guests over the tables…

So, here we go—with the recipe, not the spilling:

1/2 cup molasses
2 - 3 cups ketchup or is it catsup?
Cognac, brown sugar and white pepper to your taste.

Obviously, if you have kids trying it—use less cognac

I prefer white pepper because it has this nice sly ability to taste like almost no heat, but then sneak around your back and kick your ass!

Cook under high heat for some 20 minutes. Don’t forget to stir our you’ll spent the rest of the day with scrapping your walls, ceiling, …

Let stand for a couple of hours.

Broil again for a few more minutes. For the extra kick—add more cognac!

Enjoy!

Tags: bbq sauce bbq sauce recipe bbq sauces brown sugar catsup cognac cup molasses few more minutes high heat ketchup rest of the day spill vinegar white pepper