Yields 1/2 gallon

Ingredients

2 sticks (8 ounces) unsalted butter
1/2 yellow onion, diced
2 tbsp chopped garlic
2 tbsp dark chili powder
1 tablespoon smoked paprika
1/2 tablespoon dry mustard
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon cayenne
1 1/2 cups brown sugar
1 1/2 cups molasses
6 cups ketchup
1/2 cup Dijon mustard
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
Kosher salt and fresh ground black pepper

Directions

Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.

Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.