Ingredients (for about 2 cups finished sauce):
2 cups tomato ketchup
1/2 cup frozen orange juice concentrate
1/2 cup Frank's Red Hot (could be optional: more on this in Step 2)
1/2 cup bourbon whiskey (anything decent will do, it need not be expensive)
1/4 cup honey (or molasses, more on that in Step 2)
2 Tbsp (equals 1/8 cup) soy sauce
Salt and pepper to taste
Tools and equipment:
Sauce pot (I have a saucier-like device from my Wolfgang Puck set of stainless steel pots)
Silicone spatula (my favorite sauce-making tool)
Splatter guard (indispensable for sauce making)
Step 1: Ketchup Is Thicker Than Water
This is also a fine place for a debate about ketchup-based barbecue sauces. You see, I actually never liked the ketchup-based sauces, until I decided to try this one. I even have my own special recipe for a non-ketchup-based barbecue sauce, but that's another Instructable. My point is, don't dismiss this recipe out of hand just because of its base ingredient. Like me, you might be pleasantly surprised.
Anyway, collect all of the ingredients together, then throw them all into your sauce pot, stir together, and bring to a simmer. It really is that simple. When it's reduced to about two cups (somewhere around 2/3rds to 1/2 the original volume), it's done, and ready to cool down for storage.